Steak Salad With Champagne Shallot Vinaigrette Food

STEAK SALAD

Steps:

• In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
• Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

STEAK SALAD WITH CHAMPAGNE-SHALLOT VINAIGRETTE

Steps:

• For the vinaigrette: In a small food processor, combine all vinaigrette ingredients and purée until smooth and emulsified. For the salad: Bring a small pot of water to boil; add green beans, and cook for 30 seconds to 1 minute, until bright green. Drain, and run green beans under cold water or shock in a bowl of ice water. Spray grill grates with nonstick cooking spray or brush grates with oil. Heat grill to 500°. Place steak on the grill and cover to cook, flipping once, 3 to 5 minutes per side for medium-rare. Transfer steak to cutting board, and let rest for 5 minutes. Slice the steak against the grain. Drain green beans, and pat dry. In a large bowl, toss together baby spinach, blanched green beans, strawberries, radishes, toasted almonds, and just enough of the shallot vinaigrette to coat lightly. Portion onto four plates, top with sliced steak, drizzle with additional vinaigrette, and serve.

GRILLED STEAK SALAD WITH VINAIGRETTE

Steps:

• Brush steak with olive oil and season to taste with salt and pepper. Grill over medium-high heat to a little rarer than desired doneness (around 10-15 minutes for rare). Set steak aside.
• In a pint size mason jar (or other non-reactive container with a tight lid), combine shallots and red wine vinegar. Let sit for 5-10 minutes, then add chives, salt & pepper to taste, and mustard. Pour in olive oil, close lid, and shake vigorously until emulsified. Taste and correct as needed.
• Cut steak into bite-size pieces.
• To assemble salad, place 2-3 cups of salad greens on each of 4 large plates. Place cucumber, bell pepper, artichoke hearts, and red onion rings on top. Divide steak among salads. Top with chopped tomato. If using potatoes, place around edge of salad. Drizzle vinaigrette over salad. If desired, top with blue cheese crumbles.

STEAK SALAD WITH SHALLOTS AND RED WINE

Steps:

• Stir together salt, pepper, and cumin in a small bowl. Pat steaks dry and sprinkle spice mixture evenly on both sides, rubbing to adhere.
• Heat oil in a 10- to 12-inch heavy skillet over moderate heat until hot but not smoking, then cook steaks, turning over once, until thermometer inserted horizontally registers 115°F, about 12 minutes total.
• Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. (Beef will continue to cook as it stands.) Add shallots to skillet and cook over moderate heat, stirring frequently, until just softened, about 3 minutes. Stir in wine, vinegar, and brown sugar and cook 3 minutes. Add butter and cook, whisking constantly, until butter is incorporated and sauce is slightly thickened. Pour any meat juices accumulated on cutting board into sauce.
• Cut steaks into 1/4-inch slices and serve over escarole. Spoon shallots and sauce over steak.

CHAMPAGNE-SHALLOT VINAIGRETTE

Steps:

• Stir together shallot, vinegar, lemon juice, and salt in a small bowl, and let stand for 10 minutes. Pour in oil in a slow, steady stream, whisking until emulsified. Season with pepper.