Marinated Steak Salad
- Active Time 20m
- Total Time 45m
- 1 medium shallot, minced
- 1/2 teaspoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons sherry wine vinegar
- 2 tablespoons Dijon mustard
- 1/4 cup walnut oil
- 1/4 cup plus 1 tablespoon vegetable oil
- 4 boneless steaks, 1-inch thick (about 7 ounces each)
- 1/2 cup coarsely chopped walnuts
- 2 Belgian endives, cut crosswise into 1-inch pieces
- 1 pound escarole, torn into bite-size pieces
- 4 ounces Roquefort cheese, crumbled (about 1 cup)
In a small nonreactive saucepan, combine the shallot, rosemary, salt and pepper. Stir in the vinegar and mustard. Whisk in the walnut oil and vegetable oil. Arrange the steaks on a nonreactive baking sheet, pour 1/4 cup of the dressing on top and turn to coat. Let marinate for 30 minutes.
Meanwhile, preheat the oven to 350 degrees F. Toast the walnuts for about 3 minutes,
or until fragrant.
Preheat the broiler. Warm the remaining dressing over low heat; keep warm. Broil the steaks for about 2 minutes per side for medium-rare. Let rest for 2 minutes.
Toss the endives, escarole, Roquefort and walnuts with the dressing and mound on 4 plates. Cut each steak diagonally across the grain into 5 slices and arrange on the salads.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
658 calories; 41g total fat; 139mg cholesterol; 794mg sodium; 16g carbohydrates; 12g fiber; 58g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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