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Sautéed Steak Salad with Tomato and Garlic

Yield: 4 servings

Sautéed Steak Salad with Tomato and Garlic


Salt and freshly ground pepper
1 pound boneless top sirloin (or flap meat steak or London broil), about 1-1/4-inch thick
  Salt and pepper
  Olive oil for sautéing
3 cloves garlic, minced
3 Roma tomatoes, cored, sliced into 1/4-inch slices or 2 cups small cherry tomatoes (cut in half if large)
1 head lettuce, washed, dried, torn into bite-size pieces, or bag of assorted field greens
1/3 cup thinly sliced red onion
3 tablespoons red wine vinegar
1 medium shallot, minced
1/4 cup plus 1 tablespoon extra virgin olive oil
1 tablespoon honey
1 tablespoon whole grain mustard
1 clove garlic, minced

Cooking Instructions

Whisk all the dressing ingredients together in a small bowl and set aside.

Season the steak evenly with salt and pepper. In a large sauté pan heat a thin film of oil over medium high heat. When hot, place the steak in the pan and sauté until nicely caramelized 3-5 minutes. Turn the steak over. Continue sautéing until the internal temperature of the steak is 120 to 125 degrees on an instant-read thermometer (for medium rare), about 3-5 minutes longer depending on the thickness of the steak. Reduce the heat to medium if the steak is browning too quickly.

Remove the steak to a cutting board. Tent loosely with foil and let rest for 10 minutes.

In the same sauté pan, heat another thin film of olive oil over medium high heat. Add the minced garlic and sauté until fragrant. Add the tomato slices and a pinch of salt. Toss with garlic and sauté long enough to just warm the tomatoes, about 30 seconds. Use the liquid from the tomatoes to deglaze the bottom of the pan and remove all of the caramelized bits. Add a little water or both if necessary. Remove from heat.

To prepare the salad: Cut the steak across the grain into 1/4-inch thick slices.

Place the lettuce and onion in a large bowl. Whisk the dressing to recombine and drizzle enough over the lettuce to lightly coat it. You do not want to drench the salad with the dressing. Divide the lettuce among four plates; top with a spoonful of the warm tomatoes and some of the steak. Drizzle with more dressing and serve.

Recipe provided by: Chef Shellie Kark, KitchenCUE
copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission.

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