When most people sit down to enjoy a nice steak dinner, it is usually served with a salad. There is just something about a perfectly seasoned steak which goes well with a fresh salad. There are many restaurants which also serve salads with grilled or broiled slices of beef complimenting the salads, the most famous of these being the tasty "Black-and-Blue" salad (featuring Black Angus beef and blue cheese). This is all fine but... I like to be different!
The idea for this salad is quite simple. Combine a perfectly seasoned steak with the salad! When we prepare this dish at the restaurant we use thinly slices of tri-tip but at home you can use any marbled (fat running through it - this for the ultimate taste) piece of beef. We pan fry the beef and then we add the seasoning right into the pan. It is quick, tasty and sure to please (not to mention pretty damn healthy) and as usual, we add a touch of the Southwest to the festivities with some raw shallots and minced jalapeno pepper!
Ingredients needed for Steak Salad (serves 2):
- 1/2 pound thinly sliced beef
- salt and pepper to taste
- 1 tsp. vegetable oil
- 1/2 tsp. garlic powder
- 1 tsp. Worcestershire sauce
- 1/2 tsp. hot sauce
- 1 tsp. steak sauce
- 1 head leafy lettuce, chopped
- 2 tomatoes, chopped
- 1 jalapeno pepper, stemmed, seeded and minced
- 1 large shallot, thinly sliced
- Take your thinly sliced beef and coarsly chop it up (think bite-size). Season the beef with salt and pepper.
- In a medium saute pan or skillet, heat the oil over medium heat. Add the beef and brown for about 5 minutes (or to desired doneness)
- Into the pan add the garlic powder, Worcestershire sauce, hot sauce and steak sauce and stir just until the beef is covered.
- Remove the pan from the heat and set aside.
- Mound some lettuce leaves onto serving plates.
- Spoon the steak atop the lettuce leaves.
- Top the steak with the jalapeno peppers and shallots.
- Frame the salad with the tomatoes and serve!
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