Steak Salad
This is a great way to make one steak serve two people either as an entree or a light lunch. The ingredients are variable, but be sure not to overcook the steak.
I have used Porterhouse steak in this version of the recipe, but you could use rump steak or even fillet if you wanted to. Fillet would certainly need less time in the marinade, so take that into account when deciding.
Don't be put off by the list of ingredients. This dish is simplicity itself.
Put together:
- 1 Porterhouse steak, carefully trimmed of fat and gristle
- 1tbs dark soy sauce
- 1tbs red wine OR good balsamic vinegar
- freshly ground black pepper
- 1 baby cos lettuce, washed and dried
- 1 hard-boiled egg, grated
- 1tbs freshly grated Parmesan or Pecorino cheese
- 1tbs toasted pine nuts
- 1 finely chopped French shallot or small onion
- 1 crushed clove of garlic
- 1tbs Worcestershire sauce
- 1tbs olive oil
- 2tsps lemon juice or white wine vinegar
- 1/2tsp salt
Liberally coat each side of the steak with black pepper and marinade it in the soy sauce and red wine for at least thirty minutes.
Arrange the cos lettuce in piles on each serving plate so that the leaves curve upwards.
In a bowl, mix all of the other ingredients together and spoon this mixture into and over the leaves. Do not toss.
In your favorite skillet, or on the barbecue, cook the steak on high heat for 2 minutes each side. Remove it from the heat, keep warm and allow it to relax for a further five minutes. Then divide it into two portions and slice each piece into six with a sharp knife. Arrange the pieces of meat over the salad so that they overlap and serve with fresh, crusty bread and chilled white wine.
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