Steak And Persimmon Salad With Honey Balsamic Vinaigrette Food

BEST STEAK SALAD WITH CREAMY BALSAMIC VINAIGRETTE

Steps:

• Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
• Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
• While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.
• Thinly slice the steak across the grain and serve it over the salad.

BALSAMIC STEAK SALAD

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

STEAK AND PERSIMMON SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• For the steak: Heat a grill to high for at least 5 minutes or heat a grill pan over medium-high heat; oil the grates.
• Pat the steak dry with a paper towel and place on a plate. Season generously with salt and a pinch of pepper. Drizzle with 1 tablespoon olive oil.
• Grill the steak until well browned, 3 to 4 minutes. Flip and grill until an instant-read thermometer inserted into the steak registers about 125 degrees F for medium rare, 3 to 4 minutes, or to desired doneness. Transfer to a cutting board and let rest 5 minutes.
• For the honey mustard balsamic vinaigrette: Place the vinegar, honey, mustard, garlic and walnut oil in a medium bowl. Season with a heavy pinch of salt and pepper. Combine the vinaigrette in the bowl using an immersion blender until the ingredients emulsify, about 30 seconds.
• For the salad: Combine the kale, arugula, parsley, figs, walnuts, blue cheese and persimmons in a large bowl. Rain in a nice pinch of salt and pepper. Dress the salad with about half of the vinaigrette, tossing well to coat. Taste and add more vinaigrette to taste (see Cook's Note).

HONEY-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.