I unvented this today. I wanted a steak salad that would work well with red wine and I had fresh tarragon left from another dish I cooked last weekend. Here are the rough directions for two servings.
Salt and pepper a small steak or two. (I used .7 lbs strip steak for two of us.) Let rest at room temperature. Hide in microwave if you have cats or untrustworthy dogs.
Dressing:
Mix together: (all measurements approximate – you need to do mix to taste)
- 1/4 cup Olive Oil
- 1 heaping teaspoon dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 to 1 teaspoon minced fresh tarragon
- Salt
- Freshly Ground Pepper
This will make more than you need for two people.
For each person slice two pieces of baguette and brush with olive oil on both sides. Set aside.
Rip into bite size pieces:
- Romaine lettuce
- Arugula
Wash and stem yellow pear tomatoes and set aside. (Obviously you could use a different type.)
Grill steak to taste. Remove and let rest.
Briefly grill baguette slices, thus transforming them into croutons.
Mix greens with dressing to taste.
Slice steak into bite sized pieces.
Assemble:
Place dressed green on plate. Top with sliced steak and tomatoes. Place crouton on top.
Serve forth. Red wine optional
(I now have a whole new respect for people who write recipes.)
This post was written by
Nadya – who has written 117 posts on UniBrain Trust.
Nadya is the resident food giver and trip planner. She likes to make things, and occasionally finishes them. Look! Shiny thing! You can often find her fixing JIm's spelling errors.