Steak Salad
We love pairing quick cooking steak, tender greens, and just boiled roots for a hearty but not heavy meal.
Ingredients
4 oz steak per person (roughly 2 flat iron steaks)
1 lb potatoes or sunchokes, boiled and cut in half
1 bag tender greens
1/2 lb cherry tomatoes or Italian brined cherry tomatoes, sliced in half
2 radishes, sliced thinly
1 bottle creamy mustard dressing
Method
- Heat a large frying pan over high heat until smoking hot then reduce the heat to medium
- Sear the steak for four minutes on each side to cook to medium rare
- Remove from the pan, and let rest in a warm place
- Add a glug of neutral oil to the frying pan and pan fry the already boiled roots, sprinkling with salt, and cook until golden brown
- While the steak rests and the roots cook, dress the greens, tomatoes, and radishes with a dash of creamy mustard dressing, sprinkle of salt, and grind or two of black pepper
- Slice the steak into thin strips and serve with the salad and pan fried roots
