Sliced Steak Salad
- Servings: 4 to 6.
This is a perfect main course for those who crave both red meat and lots of vegetables. It makes perfect use of any of the less expensive cuts of beef such as hanger steak, flank steak or any cut that your butcher calls London Broil. The steak is cooked simply and cut in thin slices on the bias and added to a crunchy lettuce salad made with romaine lettuce.
The steak can be cooked several hours before assembling the salad. Store it refrigerated but bring to room temperature before serving so that the meat isn't too cold which will diminish its flavor. A bright balsamic vinegar dressing pulls the salad all together.
- 1 1/2 pounds flank steak, hanger steak or London Broil
- 2 heads romaine lettuce
- 1 medium red onion
- 1 large or 2 smaller red peppers
- 1/2 cup black olives (with pits)
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Remove the steak from your refrigerator about an hour before cooking. Salt both sides generously while it comes to room temperature; the meat will become moist. Before cooking rinse the steak and pat dry with a paper towel. Season again with several pinches of salt and freshly ground black pepper.
- Preheat your broiler to high.
- For medium rare, broil the steak for about 8 to 10 minutes per side with the meat at about 4 inches from your heat source. Your goal is an internal temperature of 130° F. If your steak is thin, cook for less and watch carefully so that it doesn't overcook.
- Let the steak rest for about 10 minutes before slicing to give it time for the juices to settle.
- Slice the meat on an angle, against the grain of the meat, in generous 1/2 to 3/4-inch slices.
- Assemble the salad by washing the romaine lettuce, drying it completely to let the dressing cling to the leaves. Tear into large, bite-sized pieces and add to your salad bowl or a large mixing bowl.
- Wash, dry and core the red pepper and cut into 1/2-inch slices.
- Peel and slice the red onion into thin rings or half-rings.
- Combine the red pepper and onion slices plus the black olives in the bowl with the lettuce.
- In a small mixing bowl combine the balsamic vinegar and Dijon mustard with a generous pinch of salt and several grinds of black pepper. Use a fork or small whisk to stir until the mustard has broken down and the salt has dissolved.
- Continue to stir and add the olive oil until the dressing is emulsified. Taste and adjust for salt, pepper or more vinegar if you want a brighter taste.
- Pour over the salad and toss.
- Add the slices of steak to the tossed salad and serve immediately.
You can make all the elements of the salad several hours in advance and assemble and serve later.