Strip Steak Nicoise Salad – July 2017
Salads are wonderful year round but especially during the summer. Based on a French bistro staple, this take on a Provençal salad combines steak, olives, potatoes, green beans, eggs and tomatoes for a filling and protein-rich meal. — Chef Vahé
INGREDIENTS FOR THE DRESSING:
1 clove garlic (optional)
Kosher salt, to taste
1⁄2 cup plus 1T good quality extra virgin olive oil
1/4c fresh lemon juice
1T Dijon mustard
1 shallot, minced
Kosher salt and freshly ground black pepper, to taste
INGREDIENTS FOR THE SALAD:
1 lb. small red potatoes, boiled until tender, and quarter when cooled
12 oz. haricot verts, blanched
12 oz. grape tomatoes, halved lengthwise
1⁄2 cup black Niçoise olives
4 hard-boiled eggs, halved lengthwise
1 NY Strip Steak (about 16 oz)
1 5 oz bag baby arugula
Fresh Italian flat leaf parsley
PREPARE THE DRESSING:
Mince garlic on a cutting board and sprinkle heavily with salt;
using a knife, scrape garlic and salt together to form a smooth
paste. Transfer paste to a bowl and whisk in 1/2c of oil, juice,
mustard, shallot, and salt and pepper; set aside.
PREPARE THE STEAK:
Dry and season steak with salt and pepper. Heat remaining oil in
large skillet over medium-high heat until just smoking; (feel free
to grill the steak, if you like). Cook steak 3-5 minutes per side.
Transfer and tent loosely with foil; let rest and then slice thinly.
MAKE THE SALAD:
Arrange the arugula on the bottom of a large serving platter (I used a 9×13 glass dish). Arrange all ingredients in separate rows or piles; drizzle the dressing over all the ingredients, season with salt and pepper, and garnish with fresh parsley just before serving.
by Chef Vahé July 2017