Sirloin Steak Salad
Serves 4 (or two generously)
Preparation time: 15 minutes
Cooking time: 10 minutes
This recipe is really a meal unto itself. It’s also schizophrenic. It could have gone in the meat section. Even the dressing is more of a sauce than a dressing. But it’s good and fast, just the perfect dish for a simple yet gourmet dinner.
- Salt and freshly ground pepper
- 1 pound of sirloin strip steak about an inch thick
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- ½ cup water
- 2 or 3 green onions sliced thinly
- ¼ cup heavy cream
- ½ cup blue cheese crumbled
- 1 medium tomato
- 3-4 cups of mixed salad greens
- Salt and pepper the steak on both sides.
- Pre-heat a heavy sauté pan over medium heat. Add the oil and butter.
- When the butter stops foaming increase the heat until the butter begins to turn brown, and sear the steak for at least two minutes on each side. Remove the steak from the pan; cover with foil and let it rest while you make the dressing or sauce.
- Reduce the heat to medium and add the water and vinegar. Stir to loosen and dissolve the browned bits.
- Reduce the mixture to about half, add the cream and the onion and return to the simmer.
- Pour cream and onion mixture into a small bowl to cool.
- Slice steak thinly at an angle into strips and set aside.
- Toss the salad greens with the blue cheese in a salad bowl.
- Cut the tomato into eight wedges, remove the seeds and add to the salad bowl
- Add the dressing and toss.
- Heap the salad onto the plates and top with steak slices. Serve immediately.