Summer salads: Arugula, radicchio steak salad
Arugula, Radicchio Steak Salad
As eating meat is concerned, this salad is actually a very healthy choice and provides a good mix of proteins and fibers. Plus, you can keep the meat portion small while creating an impression of volume.
This recipe requires a minimal amount of cooking and has the particularity that the dressing is made in the same pan the meat was seared. For that purpose, it is recommended to use a cast iron skillet or a heavy bottom pan and bring it to a hot temperature for the cooking of the steaks.
Meat: New York Steak, sirloin, flat iron, any of your favorite cut. Count about 4 oz per person.
Garlic crushed: 3 cloves
Salt and pepper.
Oil: neutral type (canola, peanut, corn) to brush the steaks.
Shallot: 2 minced
Red wine Vinegar: 2 tablespoons
Mustard: 1 tablespoon
Olive oil: 1/3 cup or more.
Baby Arugula: 5 oz
Radicchio: 3 oz, chopped
Radishes: 4 oz, cleaned, trimmed, halved in length and sliced thin in halved moon.
Recommended herb: Thyme, destemmed, 1 tablespoon or more, some reserved for garnish.
Brush meat with oil, rub crushed garlic over it, sprinkle with pepper and salt to taste. In a pan with a small amount of oil, cook steak to your preference. Once ready, set them aside.
Let them rest for a few minutes while making the dressing so the meat won’t bleed.
In the same pan, sauté shallots till translucent. Off the heat, mix in mustard and vinegar. Transfer into a bowl and whisk in the olive oil to make an emulsion.
Slice meat against the grain on the bias in long strips.
Mix arugula, radicchio, and radishes with a little bit of oil in a salad bowl. Add thyme and half of the dressing to coat salad leaves. Plate individually and garnish the top with strips of meat and a few halved moon radishes. Spoon over each plate the rest of the dressing and sprinkle with a bit of fresh thyme for garnish and crushed black pepper to your taste.