This summer salad takes 10 to 15 minutes to prepare.
Prep Time: 20 hours
Total Time: 20 hours
Ingredients:
- salt and freshly ground pepper
- 1 sirloin strip steak. 1 to 1 1/2" thick (about 1 pound)
- 2 tablespoons red wine vinegar
- 1/2 cup water
- 2 or 3 green onions, thinly sliced
- 1/4 cup heavy cream
- 8 to 10 leaves romaine lettuce, rinsed and torn in pieces
- radishes, sliced, optional
- grated carrot, optional
Preparation:
Place a heavy oven-proof skillet in the oven; heat to 450°. Salt and pepper the steak on both sides. Turn one large burner to high; carefully place the hot pan on the burner. Cook the steak over high heat about 40 to 50 seconds on each side; carefully move the pan back to the hot oven. Cook for about 7 to 10 minutes, depending on how well done you like your steak. Remove the steak from the pan; cover with foil and let rest for a few minutes. Place the hot skillet over medium heat; add water and vinegar. Stir to loosen browned bits and reduce to about half. Add cream and onion; bring to a boil. Pour cream and onion mixture into a small bowl then prepare salad.
Slice steak thinly at an angle.
In a medium bowl or 2 to 4 separate serving dishes, arrange torn romaine leaves, sliced radish, and other vegetables, if desired. Top with steak slices and drizzle with the warm dressing. Serve immediately.
Serves 2 to 4.
More Main Dish or Luncheon Salads
Ginger Beef Salad
Lobster Salad
Chicken Salad with Bacon
Grilled Shrimp & Mango Salad
Luncheon Chicken Salad
Fruited Chicken Salad
Marinated Steak Salad
Rock Lobster Salad
Shrimp Salad with Angel Hair Pasta
Tuna Salad with Fettuccine
Rice and Ham Salad
Shrimp Salad
Steak Salad with Green Onion Dressing
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