Equipment
Ingredients
Steak
- 300 g flank steak, room temperature
- 15 ml neutral cooking oil
- 4 g kosher salt
- 2 g black pepper, freshly ground
Salad Base
- 1 romaine lettuce, chopped
- 1 red bell pepper, sliced into thick strips
- 1 yellow bell pepper, sliced into thick strips
- 10 ml olive oil
Sherry Vinaigrette
- 30 ml sherry vinegar
- 45 ml extra virgin olive oil
- 10 g dijon mustard
- 1 shallot, finely minced
- 2 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 618 kcal
- Protein
- 36 g
- Carbohydrates
- 20 g
- Fat
- 45 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 1329 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 24 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 104 mg
- Potassium
- 1190 mg
- Calcium
- 111 mg
- Iron
- 6.4 mg
- Magnesium
- 74 mg
- Phosphorus
- 389 mg
- Zinc
- 6.8 mg
- Vitamin A
- 671 mcg
- Vitamin C
- 240 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 5.8 mg
- Vitamin K
- 151 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 1.8 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.35 mg
- Niacin
- 12.8 mg
- Folate
- 247 mcg
- Water
- 368 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Position an oven rack near the top and preheat the broiler to high. Toss the sliced bell peppers with olive oil and a pinch of salt on a baking sheet.
Broil the peppers until the edges are blackened and the flesh is tender, about 8 to 10 minutes. Remove from the oven and let cool slightly.
In a mixing bowl, whisk together the sherry vinegar, Dijon mustard, minced shallot, and salt. Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing.
Pat the flank steak completely dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
Heat a cast iron skillet over high heat until smoking. Add the neutral cooking oil, then carefully lay the steak in the pan. Sear without moving for 4 minutes until a deep crust forms. Flip and sear the other side for 3 to 4 minutes until the internal temperature reaches 54°C/130°F for medium-rare.
Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the muscle fibers to relax and retain their juices. After resting, slice the steak thinly against the grain.
Place the chopped romaine in a large bowl. Add the warm broiled peppers and half of the vinaigrette, tossing gently to coat. Divide the salad between plates, top with the sliced steak, and drizzle with the remaining vinaigrette.
Chef's Notes
- Slicing flank steak against the grain is critical; the muscle fibers are long and thick, making it unpleasantly chewy if cut parallel to the grain.
- Sherry vinegar provides a nutty, complex acidity that pairs perfectly with beef. If substituting, use a mix of red wine vinegar and a splash of balsamic.
- Broiling the peppers slightly blackens their skin, which adds a wonderful bitter-smoky contrast to the sweet flesh and the rich vinaigrette.
Storage
Refrigerator: 3 days — Store steak, peppers, and dressing separately from lettuce to prevent sogginess.
Reheating: Reheat steak gently in a skillet over low heat or serve cold.
Troubleshooting
Steak is tough and chewy
Cause: Sliced with the grain rather than against it, or overcooked
Fix: Slice the remaining pieces as thinly as possible against the grain.
Prevention: Identify the direction of the muscle fibers and cut perpendicular to them. Use a meat thermometer to prevent overcooking.
Vinaigrette separated into oil and vinegar layers
Cause: Oil was added too quickly or missing an emulsifier
Fix: Add a teaspoon of warm water or an extra dab of mustard and re-whisk vigorously until combined.
Prevention: Add oil in a slow, steady stream while whisking vigorously. Ensure mustard is used as it acts as an emulsifier.
Salad is soggy
Cause: Dressed too early or peppers released too much liquid
Fix: Cannot be fixed once fully dressed and wilted.
Prevention: Toss the salad with dressing immediately before serving.
Cultural Context
The concept of an elevated steak salad bridges the gap between classic American steakhouse fare and lighter, contemporary dining. Utilizing a robust sherry vinaigrette introduces a Spanish influence, cutting through the richness of the beef and tying the robust flavors together.
