RECIPE: Mustardy steak salad for a simple, dressed-up dinner
A steak salad can make for a simple, light dinner that feels far more fancy and complicated to prepare than it actually is. Pretty much all of the work comes down to preparing the steak itself.
My preferred salad steak is a 1-pound flank, as it’s relatively affordable, lean and easy to slice into small pieces after cooking. When cooking the steak, I rely on the frequent-flipping method, in which you add the steak to an oiled hot skillet, and then turn the steak every 30 seconds or so until it finishes cooking. At first, the steak will appear pale. But as you continue to cook and flip, the heat transfers consistently from the skillet to the steak, ensuring even doneness from edge to edge, and a perfectly browned crust. I also use a digital instant-read thermometer to monitor doneness, removing the steak from the heat at 125 degrees for a medium-rare finish.
While the steak is resting, I assemble the salad. A mustardy dressing is a fine complement to beef, and is easy to whisk together. I like to make sure the mustard really stands out by using a neutrally flavored oil, such as canola. Crunchy and crisp small lettuces, such as little gem or baby romaine, provide a pleasant textural contrast to the steak. A smattering of roasted pistachios bring nuttiness and additional crunch.
Steak Salad
- 5 tablespoons neutral oil, such as canola or vegetable, divided
- 1 (1-pound) flank steak
- Salt and freshly ground black pepper
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 (5-ounce) box crisp lettuce, such as little gem or baby romaine
- 1/2 cup roasted and salted shelled pistachios, roughly chopped
- Coat the bottom of a heavy 10-inch skillet with 1 tablespoon oil and place over medium-high heat. While the skillet is heating, season the steak with salt and pepper.
- When the oil is shimmering and just beginning to send off wisps of smoke, add the steak to the skillet and cook, flipping about every 30 seconds, until it is cooked to your desired doneness (125 degrees for medium-rare or 135 degrees for medium), about 10 minutes. Transfer to a wire rack set over a sheet pan and let rest for at least 5 minutes.
- While the steak rests, whisk together the vinegar and the mustard in a large bowl. Gradually whisk in the remaining 4 tablespoons oil until well blended. Season to taste with salt and pepper. Add the lettuce to the bowl and season lightly with salt.
- Slice the steak in half with the grain and then slice each half into thin slices against the grain. Add to the bowl, along with the pistachios. Toss to coat everything in the dressing and then season again with salt and pepper if desired.
Nutritional information
Per serving: Per serving: 270 calories (percent of calories from fat, 51), 28 grams protein, 6 grams carbohydrates, 1 gram total sugars, 2 grams fiber, 15 grams total fat (4 grams saturated), 74 milligrams cholesterol, 572 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
