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The Whole Foods Kosher kitchen

Steak Salad Recipe

Posted on 30th of January, 2013 by Lévana

Salad as Main Course

There are quite a few steak salads recipe out there you could play with (Asian, Latin, French etc), all delicious. The following one 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: 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 starting 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. 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), 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

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.

Remoulade Dressing:
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.

Filed under: Avocado Recipes, Beef Recipes, Celery Root Recipes, Corn Recipes, Gluten Free Recipes, Main Course Salads Recipes, Recipes, Salad Recipes, Steak Salad Recipes

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