Wednesday, December 11, 2013

Steak Salad

This is one of those easy, yummy meals we all need to have. It used to be the after soccer meal and we had it once a week.  The only thing that requires any time is the time you have let the meat come to room temp.  (and that is a must!)  If you aren't a fan of blue cheese, use some fresh mozzarella. 

Steak Salad
  • 1 One inch thick steak (NY strip is my choice) 1/2 to 1 pound (aged a few days if you can*)
  • 6-8 cups of mixed salad greens (arugula is a must and should be well represented)
  • 1/2 cucumber:  peeled and seeded. Diced in to 1/4" cubes
  • 1/2 green pepper: seeded and diced in to 1/4" cubes
  • 1 extra large scallion: thinly sliced
  • 2 small tomatoes: sliced and cut in quarters
  • 1/4 cup bleu cheese: crumbled
  • Radishes thinly sliced (optional)
  • Extra virgin olive oil
  • Balsamic reduction*
Directions
Put steak out to come to room temperature (if it's not at room temp the inside will be underdone)
Preheat you oven to 500
Salt both sides of the steak with kosher salt
Put the steak on a pan on top of a wire rack 3-4" from the heating element and broil for about 4
minutes a side for medium rare.  To keep the broiler on, I prop it open an inch with a wooden utensil.  Metal utensils will get HOT and burn you!!!
When the steak is done, take it out and let it rest while you assemble the rest of the ingredients in a      large bowl.
Toss the salad with enough extra virgin olive oil to lightly coat and salt and pepper to taste.
Place salad mixture on plate, top with bleu cheese, sliced steak and balsamic reduction.
Serves, 4


Aging your steaks at home:
I got this from food guru Alton Brown off his great show Good Eats.  You take your steaks and wrap them in paper towels. Place them in the fridge on a wire wrack set on a baking pan that will prevent drippings to escape.  Change the paper towels after 24 hours and continue to do so over the next three days, changing the paper towels when they get bloody.  It isn't strictly necessary, but we did notice an intensifying of the beef flavor. (do I dare say umami? lol)



Balsamic Reduction:
1 bottle of inexpensive balsamic vinegar (I use Publix brand)
1 Tbsp of brown sugar
Pour the vinegar into a small saucepan over medium low heat.  Add the sugar. Simmer until reduced by 2/3 stirring frequently.  I measure this by putting my wooden spoon's handle in the vinegar when I first put it into the pan.  It makes a stain on the wood that I can judge how much the liquid has reduced.

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