Hey Steemies!
Before you think "on what planet does this even work?" or "did you just pile fridge leftovers on a plate?" Keep an open mind, this is like a savory symphony and it truly does work together in a magical way. This is one of @silvergingerman's favorite salad and even his picky eater son used to ask for this all the time. I like to match up odd ingredients, sometimes it can make some of the best dishes. We could all eat a little more salads in the western world but doesn't mean it has to be boring. This recipe is for 2 servings, I wont put specific amounts for the fruits and veggies, make it as big or as little as you want. To feed two of us, I used only 1 steak cut into cubes. If you want to cook the steak on the BBQ now that summer is near, by all means just don't cut it until it's cooked and rested, obviously.
BALSAMIC VINEGRETTE (2-3 individual servings depending on salad size):
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1/2 tsp whole dijon
- 1 & 1/2 tsp italian herb blend
- 1/2 tsp onion powder, sugar
- 1/4 tsp garlic powder, celery salt
FOR THE SALAD:
- spinach
- fresh strawberries
- walnut halves
- green onion
- hard boiled egg(s)
- grated mozzarella
- 1 steak and your favorite spice rub + 1 tsp corn starch
- butter & olive oil for cooking
For the steak, I cut the meat into cubes and used salt & pepper, onion & garlic powder and a bit of whole dijon and rub into the meat. Allow for the meat to absorb the spices before cooking. While the meat is resting, whisk the the dressing ingredients together and allow to rest for about half-hour.
In the meantime, prepare your veggies and the rest of the salad and assemble on a plate. Don't forget to put salt and pepper on your egg.
When you are ready to cook the meat, add the teaspoon of corn starch to the raw meat and mix well to coat evenly. You won't notice it's there once it's cooked. It helps get a better sear and keep the steak juices inside the meat and avoid it from boiling in the pan. Heat the pan to medium high (6-7) melt butter and olive oil and add the meat until cooked on all sides. Why butter and olive oil? Both will individually burn when cooking on high heat but together they stabilize each other and will not burn or smoke.
Once your steak is cooked, allow it to rest for a few minutes and then transfer on the salad plate. Quickly mix the vinaigrette with a spoon to refresh again because oil and vinegar separates quickly and all the spices sink to the bottom. Drizzle the balsamic vinaigrette all over, don't forget to drizzle some on the steak and on the strawberries, the balsamic vinegar really brings them to life.
Cheers! X🐞X