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Culinary Escape to Spain
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Marinated Steak Salad

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Serves 4
RECIPE INGREDIENTS
1 medium shallot, minced
1/2 teaspoon minced fresh rosemary
3 tablespoons sherry wine vinegar
2 tablespoons Dijon mustard
1/4 cup walnut oil
1/4 cup + 1 tablespoon vegetable oil
Four 1-inch-thick boneless steaks (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)
Marinated Steak Salad Recipe at Cooking.com
DIRECTIONS
In a small nonreactive saucepan, combine the shallot, rosemary and 1/2 teaspoon each 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Steak Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 658
Fat. Total: 41g
Fiber: 12g
Carbohydrates, Total: 16g
Sodium: 794mg
% Cal. from Fat: 56%
Cholesterol: 139mg
Protein: 58g
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