Friday, March 25, 2011

steak salad

Lots of veggies, lots of meat. Just the way dinner should be! This whole thing took me about 15 minutes, start to finish. Not too shabby!


The asparagus and mushrooms were roasted with some halved cloves of garlic and olive oil at 500 degrees for about 10 minutes. Meanwhile, I sprinkled a chuck steak with a little kosher salt. I heated a non-coated pan till it was ripping hot (technical term there...hah!) and then added the steak and let it sear for 5 minutes. At the end of 5 minutes, I flipped the steak and seared the other side for another 5 minutes, then removed it to a plate and let it rest for 5 mintues. The salad was spring mix tossed with a simple balsamic vinaigrette (olive oil, balsamic vinegar, black pepper, dijon mustard). When the asparagus and mushrooms were tender, I added them to the top of the greens while still warm. I sliced the steak against the grain and added it to the top of the salad, poured a glass of wine and voila! Time to eat!

I was a little concerned that the chuck steak (which is quite a cheap cut) might be too tough when cooked like this, but it wasn't too bad. It had some nice marbling to it and produced a lovely beefy flavor, so it was worth a few more chews per bite. :)