Go Back
Print
Steak Salad
Servings: 2 people
Ingredients
  • 1 8-ounce filet mignon, cooked warm, room temperature, or chilled
  • a pretty mix of salad greens like arugula, spinach, red-leaf lettuce, radicchio, endive, "power greens"
  • ½ cup freshly cooked, unseasoned couscous (cook per package instructions) optional
  • 1 avocado diced or sliced
  • ¼ red onion, thinly sliced or use pickled red onions, recipe on RiPE
  • 2 tablespoons hard Italian cheese like Piave Vecchio or Parmigiano-Reggiano freshly grated or thinly sliced
  • 1 tablespoon golden raisins
Salad Dressing
  • ½ teaspoon Dijon mustard Edmond Fallot brand
  • ½ teaspoon salt Maldon
  • 2 teaspoons wine vinegar sherry, Banyuls (red wine), or Champagne
  • 2 tablespoons olive oil California Olive Ranch or other good brand
  • several twists freshly ground black pepper
Instructions

  1. Cook the steak to your preference, then set aside to rest. For a 2" steak, that takes a mere 3–4 minutes per side in a ripping hot cast iron pan with a little oil, or same timing on a hot grill. I shoot for 125° F internal temperature, then allow to rest off heat.

  2. Mix the dressing in your salad serving bowl. Start with a dab of Dijon mustard (half-teaspoon or so), salt, and wine vinegar. While whisking, drizzle in the olive oil. Taste with a leaf and adjust to your preference with more vinegar or oil. Add a few grinds of fresh black pepper.

  3. Dress the greens then add the couscous (optional), avocado, red onion (or top salad with pickled red onions instead), and golden raisins. Plate greens and top with Parmesan and steak slices. Enjoy!