Recipe: Steak salad
- Sautéed flank steak, using 2 pounds meat
- 1 large bunch basil
- 1 large bunch arugula, frisee or other mixed greens
- 3 tablespoons wine vinegar (preferably sherry vinegar)
- 5 tablespoons extra virgin olive oil
1 Discard the stems from the basil and arugula. Wash and spin dry the leaves. Transfer the greens to a large salad bowl with plenty of room left for tossing. Season the flank steak with salt and pepper and grill or sauté the flank steak.
2 Slice the meat across the grain, tilting the knife as you slice in order to maximize the size of the slices. Slice as thinly as you can. Put the slices on the greens.
3 Drizzle the vinegar and oil over the salad and season with salt and pepper. Toss and serve immediately, distributing the steak slices so everyone gets a fair share.
This salad is also delicious with the addition of cherry tomatoes, you can add 10-15, sliced in half.
Makes 4 main-course servings.
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Excerpted from Kitchen Simple by James Peterson Copyright © 2011 by James Peterson. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.