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Steak Salad with Shaved Fennel and Dried Cherries
Steak Salad with Shaved Fennel and Dried Cherries
Steak Salad with Shaved Fennel and Dried Cherries

Steak Salad with Shaved Fennel and Dried Cherries

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March 20, 2017

Seared steak, crisp greens and fennel, tart dried cherries, and salty cheese come together in this company-worthy main-course salad. While you’re prepping the ingredients, let the steak sit at room temperature, which will help it cook more evenly.

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Ingredients

2 Tbs. sherry vinegar

2 tsp. chopped fresh thyme

1 tsp. Dijon mustard

1/2 tsp. granulated sugar

Kosher salt and freshly ground black pepper

1/2-cup plus 2 Tbs. Colavita Extra-Virgin Olive Oil

1 small shallot, finely diced (about 2 Tbs.)

1 lb. skirt steak

3-1/2 oz. mâche or 1 small head bibb lettuce, trimmed and torn into bite-size pieces

1 large fennel bulb (about 1-1/2 lb.), trimmed, quartered, cored, and thinly shaved with a mandoline or vegetable peeler (reserve some fronds for garnish)

4 oz. ricotta salata or feta, crumbled (about 3/4 cup)

1/3 cup dried tart cherries

Directions

1Combine the vinegar, 1 tsp. of the thyme, the mustard, sugar, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Slowly drizzle in 1/2 cup of the oil, whisking constantly, until emulsified. Whisk in the shallot and season to taste with salt and pepper.

2Sprinkle the steak with the remaining 1 tsp. thyme and season generously with salt and pepper. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the steak and cook undisturbed until it starts to brown at the edges and easily releases from the pan, about 2 minutes. Flip and continue cooking until the steak is done to your liking (make a nick in a thicker end to check), 2 to 3 minutes more for medium rare. Transfer to a cutting board and let rest for 5 minutes.

3While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

4While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

5Tip: You can substitute flank steak or strip steak for the skirt steak, if you like.

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