Steak salad with shallot vinaigrette recipe for a tasty meal

Ingredients for Steak salad with shallot vinaigrette

• 450 g boneless New York strip steak, about 1.5 inches thick

• kosher salt

• freshly ground black pepper

• 1 small shallot, finely chopped

• 15 ml Dijon mustard

• 15 ml red wine vinegar, or more

• 90 ml extra-virgin olive oil, divided

• 300 g corn kernels, from about 2 ears of corn

• 2 sprigs thyme

• 15 g unsalted butter

• 1 head of butter lettuce, leaves separated

• 2 Persian cucumbers, thinly sliced

• 500 g cherry tomatoes, halved

How to make Steak salad with shallot vinaigrette

1. Pat the steak dry with paper towels and season generously with salt and pepper. Allow it to sit at room temperature while you prepare the dressing, or for up to 1 hour.

2. In a medium bowl, whisk together the shallot, mustard, and vinegar. While whisking continuously, gradually add 75 ml of oil. Continue whisking until the dressing is thick and emulsified, then stir in 15 ml of water and season with salt. Taste the dressing and add a splash of vinegar if needed.

3. Heat a dry frying pan over medium-high heat. Pat the steak dry once more and rub it with the remaining 15 ml of oil. Cook the steak until golden brown, approximately 3 minutes per side. Using tongs, turn the steak onto its fat cap and cook until browned, about 3 minutes. Flip the steak back onto a flat side and cook, turning every minute, until medium-rare. An instant-read thermometer inserted into the thickest part should read 50°C, which will take about 4 minutes longer. Transfer the steak to a cutting board and let it rest for 10 minutes.

4. Wipe out the frying pan and let it cool for 2 minutes. Set the pan over medium-high heat, then add the corn, thyme, and butter. Stir occasionally until the corn is browned in spots, about 5–7 minutes.

5. Arrange the lettuce on a platter and season with salt and pepper. Whisk the dressing to reincorporate it and drizzle half over the lettuce.

6. In a medium bowl, toss the cucumbers and tomatoes together and season with salt and pepper. Drizzle in 30 ml of dressing and toss again. Spoon the mixture over the lettuce.

7. Thinly slice the rested steak crosswise and arrange it on top of the salad. Drizzle the remaining dressing over the steak and top with the browned corn.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.