Eating salad for dinner can be filling, refreshing, and satisfying if you make the right dinner salad. Of course, the right dinner salad means preparing the perfect ingredients and combining them with a great dressing. The perfect salad for dinner, in a beef lover’s opinion, is a beef steak salad. Steak is the ideal dinner food, and combining it with salad is even better. Follow these six tips to make the perfect beef dinner salad.
The Perfect Beef Dinner Salad can be found at BonAppetit, a magazine for gourmet cooks.
1. The Dressing.
Prepare the dressing first since you will use it throughout the preparation of the salad. Finely chop one shallot and place it into a bowl. Add 1 Tbsp mustard and 1 Tbsp. Vinegar. Whisk to combine all ingredients.
As you whisk the mustard and vinegar, slowly add one cup of olive oil. Avoid adding all the oil at one time, or you will not get the perfect creamy vinaigrette. Whisk in 1 Tbsp. water. Season with salt to taste & add more vinegar according to your taste.
2. The Vegetables
Slice 1 pint of cherry tomatoes and place in a bowl. Slice 2 cucumbers, thinly and roundly, and put in the bowl with the tomatoes.
Clean one head of lettuce & separate its leaves. Cover the lettuce leaves with damp paper towels and place in the refrigerator until you are ready to assemble the salad. Cut one avocado in half, remove the pit, and slice into even, thin slices. Set aside.
3. The Meat
Use a high-quality beef like Australian beef that is produced in a country known for its high-quality grass-fed beef. Pat your steak dry with paper towels & set on a plate. (The dryer the steak, the better it will cook.) Salt every side of your steak, let it sit on a plate, and come to room temperature.
Before cooking, rub the steak with olive oil. (Oiling the meat instead of the pan will keep the meat from smoking.) Using tongs, lay the prepared steak in a cast iron pan that has been pre-heated to medium-high.
Cook the beefsteak, without turning, for about three minutes. Turn the steak over & cook for another three minutes. Check the meat with a thermometer and cook to the heat of 120-125⁰F or 51.67⁰C. (Use a meat thermometer.)
Once the stead is cooked how you like it, rest it for about ten minutes and thinly slice it. Set the sliced beef aside. Remember to never cut into a steak until it has rested for about 10 minutes. You will lose the juiciness if you cut a steak too soon.
Return the stake to a medium-high cast iron skillet and baste your steak with 2 Tbsp butter and two springs of thyme.
Heat through and return to a plate.
4. Assemble the Salad
Bring out the lettuce from the refrigerator and season with salt and pepper. Lay the leaves on a serving platter.
Season the sliced cucumbers & tomatoes with salt and pepper. Toss with a tablespoon of the dressing and arrange along one side of the lettuce. Place the sliced avocados along the other side of the lettuce.
6. Serving & garnishing
Arrange your thinly sliced steak across the middle of the platter. Season the steak and avocado with salt and pepper. Drizzle the remaining dressing over the steak and avocado.
Set our platter of salad down and pair with a great Pinot Noir, Malbec, Cabernet, or a tall glass of ice water. Eat and enjoy. This beef steak salad is one you will make all the time.