Steak Nicoise Salad With Blanched Green Beans Cashew Lime Vinaigrette Food

GRILLED STEAK SALAD NICOISE

Steps:

• In a small bowl, mix 1 tablespoon of the oil with the garlic, rosemary, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Place the steak in a zip-top bag, add the marinade and rub the flank steak all over. Let stand for 30 minutes at room temperature to marinate and to allow the steak to come to room temperature.
• While the steak marinates, place the potatoes in a medium pot, add a generous pinch of salt and cover with cold water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender and easily pierced with the tip of a knife, about 15 minutes. Add the green beans to the water in the last 5 minutes. Drain and set aside.
• Preheat the grill over medium heat. In a medium bowl, whisk the vinegar with the mustard, shallots, honey, 1/2 teaspoon salt and pepper to taste until smooth. Whisk in the remaining 1/4 cup olive oil.
• Grill the steak, flipping once, until the internal temperature reads about 130 degrees F, 7 to 8 minutes per side. Let rest on a cutting board for 10 minutes, and then thinly slice across the grain.
• To serve, toss the baby spinach with 2 tablespoons of the dressing and divide among 4 plates. Evenly top with the potatoes, green beans, olives, tomatoes and sliced steak. Drizzle the remaining vinaigrette over the top and lightly season with salt and pepper.

THE BEST NICOISE SALAD

Steps:

• First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
• Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender so the potatoes can be pierced with a fork or skewer or for about 15 minutes. Use a spider or strainer to transfer the potatoes from the pot, reserving the hot water. Cut the potatoes in half and place in a bowl then while still warm, drizzle with 2-3 tablespoons of the vinaigrette dressing and set aside to cool.
• Add the green beans to the pot of hot water and simmer for 1 minute or until the green beans turn bright green. Drain the water and set the beans aside to cool.
• On a large platter, arrange the tuna, potatoes, green beans, halved tomatoes, boiled eggs, olives, red onion, capers, and hard-boiled eggs. Season with kosher salt and freshly ground black pepper and drizzle the salad with the vinaigrette or serve it on the side.

ANY WAY NIçOISE

Steps:

• Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
• Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
• Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender (if you are using a combination, cook vegetables separately), 2-4 minutes for green beans or asparagus, 10-15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
• To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
• Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

STEAK & BEAN NIçOISE

Steps:

• Boil the eggs in a pan of simmering water for 6 mins, then drain and set aside in a bowl of cold water. Boil the green beans for 3 mins and drain.
• Whisk together the oil, mustard and vinegar. Tip the mixed beans into a bowl and stir through the green beans, dressing, parsley and olives. Toss through the rocket.
• Heat a non-stick frying pan over a high heat. Fry the steak for 2-3 mins on each side. Remove from the heat, set aside to rest for 5 mins, then slice into thin strips. Toss with the bean mix.
• Pile the onto two plates. Gently peel and halve the eggs. Top the beans with the eggs, parmesan and a grinding of black pepper. Serve with the sourdough.

STEAK NICOISE SALAD WITH BLANCHED GREEN BEANS & CASHEW-LIME VINAIGRETTE

Steps:

• Step 1 1) Mix the marinade ingredients in resealable bag or bowl and marinate the steak in the refrigerator at room temperature for 90 minutes up to 12 hours, flipping or tossing several times.
• Step 2 2) For the green beans, bring 1 quart of water and 1/8 cup salt to a boil. Cook green beans 3 minutes until tender not crunchy. At this point the beans can be served immediately with butter, but in this case, drain and submerge beans in an ice water bath to stop the cooking process. (At this point the beans can be kept in the fridge until ready to use). Beans can be made a day in advance.
• Step 3 3) Wash and place potatoes in a small pot with enough water to cover the potatoes. Add 1 tablespoon of salt. Bring to a boil and simmer at a low boil until potatoes are tender, about 30 minutes. Drain and set aside to cool or store in the refrigerator if you are making a day in advance. Just before salad assembly begins lightly coat potato with olive or pistachio oil and slice in half.
• Step 4 4) Measure all all the ingredients for the vinaigrette. Combine all the ingredients in a mason jar, shake vigorously and either store in the fridge or set aside if using in the next few hours.
• Step 5 5) Assemble the salad ingredients on a large platter-everything except the steak.
• Step 6 6) 60 minutes prior to guest arrival arrival place steak on the counter to bring to room temperature. If the steak is over 1 inch thick (like tri-tip) pre-heat oven to 275 degrees. If the steak is 1 inch thick or less, skip the oven step and prepare the grill. 30 minutes prior to dinner time, place the steak on raised rack on parchment lined baking sheet and bake for 20 minutes or until internal temperature is 95 degrees (or close enough). It's better to be just under than over.
• Step 7 7) While steak is in the oven, pre-heat and prepare gas grill. If grilling a steak at about 1 inch in thickness, place steak on the hot side at medium-high heat in a 10 o'clock / 4 o'clock position for 3 minutes. Move steak (same side) to the 7 o'clock / 2 o'clock position and grill for 3 minutes. Flip steak and repeat the pattern to complete the cross hatch marks. When the steak is at the desired temperature, remove the steak to a cutting board to rest for 10 minutes. Note: while steak rests it will come up about another 5 degrees in temperature. So, you want to remove the steak from heat about 5 degrees earlier than the desired end result (120 - 125 degrees for rare | 130 - 135 degrees for medium rare | 140 - 145 degrees for medium | 150 - 155 degrees for well)
• Step 8 8) Slice steak against the grain in thin slices and add to salad platter.

GREEN BEAN NIçOISE SALAD

Steps:

• Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
• Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
• Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
• Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.