Summer season steak salad with strawberries

For the balsamic French dressing:

1.

In a small bowl or jar with a tight-fitting lid, mix the balsamic vinegar, chopped shallots, Dijon mustard, and honey. Combine or shake effectively to mix components.

2.

Slowly drizzle further virgin olive oil into the bowl or jar whereas vigorously whisking or shaking the bowl. This may assist emulsify the sauce and create a easy consistency. Proceed whisking or shaking till the French dressing is effectively mixed and barely thickened.

3.

Add the mashed strawberries and season the French dressing with salt and freshly floor black pepper to style. Style the French dressing and alter acidity or sweetness by including extra balsamic vinegar or honey, if desired. Regulate seasoning to your desire.

4.

As soon as the French dressing is effectively blended and seasoned to your liking, it is prepared to make use of. You’ll be able to retailer it in an hermetic container within the fridge for as much as every week.

For steak:

1.

Warmth a grill or pan to excessive warmth.

2.

Season the steak generously with salt and freshly floor black pepper on either side.

3.

Place the steak on the preheated grill or pan and cook dinner it to your most popular degree of doneness. For medium uncommon, grill the steak for 4 to five minutes per facet. Regulate the cooking time based mostly on the thickness of the steak and your most popular degree of doneness.

4.

As soon as performed, switch the steak to a chopping board and let relaxation for about 5 minutes. This permits the juices to redistribute and ensures a juicy and tender steak.

For salad:

Whereas the steak is resting, put together the salad components. In a big salad bowl, mix blended salad greens, strawberries, purple onion, cucumber, and torn basil leaves.

Season the heirloom tomato rings with salt, pepper, sugar, and olive oil. Let it marinate whereas the steak rests.

To assemble:

1.

Slice the steak into skinny slices in opposition to the grain (this helps hold the steak tender).

2.

Take away the French dressing from the fridge, then shake effectively or stir to recombine any separated components.

3.

On a small plate, put a small quantity of French dressing, then place two slices of tomato on high of the French dressing.

4.

Drizzle the balsamic French dressing over the salad, beginning with a small quantity, then toss collectively. Add extra dressing, if desired, ensuring all salad components are effectively coated.

5.

Take half the salad and squeeze it barely till it bruises barely. Place the salad over the tomatoes.

6.

Place the fillet slices on high of the greens. End with a drizzle of olive oil and a pinch of sea salt to style.

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