Summertime is salad time. But one gets tired of the usual greens topped with dressing. So, how ’bout a steal salad? That’s right: a Steak Salad. If you like steak and who doesn’t? (Unless your a vegan). And if you like salads, this is tailor-made.
Now, for a steak salad you can use whatever steak meat you like, even chuck steak—which is perfect for this entrée, since the meat is cut thin and doesn’t need prolonged cooking. I used top round; but want to go with something fancier, no problem. The carnivores in your family will love this dish, even if it is a “salad.”
1 large potato, scrubbed but not peeled, cut into 1/2 to 1-inch chunks
2 tablespoons red wine vinegar
Juice of half a lemon
1 tablespoon Worcestershire sauce
2 cloves minced garlic
1/4 cup olive oil
1/2 cup sour cream
3/4 cup crumbled blue cheese (can substitute mozzarella, if desired)
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 1/4 pounds steak, about 1 to 1 1/2-inches thick
2 tablespoons fresh chopped oregano or 1 tablespoon dried
1 package spinach, rinsed and dried
2 large tomatoes, cut into small chunks
2 medium zucchinis. sliced into rounds, then each round sliced in half
- Place potatoes in a medium pan with water to cover, and boil until tender (5-6 minutes, depending on thickness of potato chunks).
- Meanwhile, while potatoes are cooking, whisk together in a small bowl the vinegar, lemon juice, Worcestershire sauce and garlic. Add the olive oil slowly in a stream, whisking it in. Whisk in the sour cream and stir in the blue cheese. Add salt and pepper to taste. Set aside.
- Season steak on both sides with salt, pepper, and oregano. Heat 3 tablespoons olive oil in a large skillet over high heat. Add steak and cook for 5 minutes on each side for medium rare (longer for medium or well-done). Transfer the steak to a platter and let it rest for about 8 minutes. Add any juice from the steak skillet to the blue cheese dressing. Slice the steak very thinly at an angle across the grain.
- In a a large salad bowl, combine the spinach with the tomatoes and zucchini. Add the salad dressing and toss the salad. Top with the steak slices.
Yield: 4 to 6 servings.