A great Steak Salad starts with a great cut of meat.
There are quite a few steak salad recipes out there you could play with (Asian, Latin, French etc), all delicious.
The following Steak Salad is one of my favorite, a sort of take-off on Waldorf Salad, served as a main course. The robust Remoulade dressing is a great match for the steak. Gluten-free without even trying.
If instead of the corn, you have some cooked rice, potatoes, chick peas, beans or pasta, go ahead and use that instead in the steak salad: all great choices.
I am crazy about Mush Steak, also called Oyster Steak, increasingly easy to find at butcher stores. Where has it been all our lives? Did those poor animals just start growing a new body part, or did butchers finally become conscious of this cut’s great value? Just kidding! But seriously: Thanks butcher! this steak comes in an even slab about one inch high, 1 12/2 pounds in weight, none of it going to waste, and so fork-tender you have nothing more to do to it than sear it about three minutes on each side. Equally delicious in the steak salad: Minute Roast, split (your butcher will split it for you, and remove the center layer of sinew, you will end up with two identical slabs), use one of the slabs for this recipe. If you decide not to put it in a salad, and enjoy it as is, just slice it and slather it with Dijon mustard, with some rice, noodles or grilled veggies on the side, and you got yourself a fabulous meal. In the latter case, the steak will serve two generously.
Please do not cook the steak beyond medium rare, or you will end up with a tough and uninspiring piece of meat that will not be worth the price you just paid for it.
This steak salad recipe will amply serve four.
- 2 tablespoons olive oil
- 1 mush or oyster steak (same cut), or 1 slab split minute roast, weighing about 1 1/2 pounds
- 3 cups frozen corn kernels, thawed
- 1 green apple, sliced very thin
- 1 avocado, diced
- 4 ribs celery, peeled, and sliced thin (or 1 small head celery root, grated)
- 2 endives, sliced
- 6 cups baby spinach, arugala, mesclun or sliced romaine hearts
- Optional: 1/2 cup roasted peanuts or cashews, for garnish
Remoulade Dressing: Recipe follows.
Heat the oil in a skillet on a high flame. Do not lower the flame. When the oil is very hot, add the steak, and sear for about 3 minutes, then turn the steak over and sear the flip side another three minutes. you will end up with a medium-rare steak. Let the steak a few minutes, before slicing. Slice the steak very thin.
Place all remaining salad ingredients in a platter. Add the sliced steak. Pour the dressing over the salad, only as much as will coat the salad, and toss. Sprinkle with the nuts, if using.
This is an intensely flavored sauce with a robustness that is a good match for grated celery root, endives, watercress, as well as cold meats. It uses just a little fat and packs a great punch at a lower caloric cost.
- ⅓ cup low-fat mayonnaise (if mayo is a problem, substitute ⅓ cup silken tofu plus 1/4 cup olive oil)
- ⅓ cup milk or dairy-free milk, low-fat OK, a little more if needed
- Juice of 2 lemons
- 1/4 cup prepared white horseradish (or 2 tablespoons wasabi diluted in a little cold water)
- 1/4 cup Dijon-style mustard
- Salt and pepper to taste
- 1 tablespoon sugar
Whisk all ingredients together in a bowl. Thin with a little more milk if necessary to make a creamy sauce. Makes about 2 cups. Store refrigerated in a glass jar.