by lastnightsdinner
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by Sarah Shatz
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by lastnightsdinner
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by lastnightsdinner
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1/4 cup
dry red wine
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1/4 cup
Sherry vinegar
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kosher or sea salt
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cracked black pepper
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1/3 cup
plus 1 teaspoon extra virgin olive oil
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2 tablespoons
chopped garlic
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1/2 pound
bottom round, about 1 1/2 inches thick (we buy grass-fed)
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1 cup
waxy potato, cut into ½- to 1-inch chunks
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1 cup
halved small cherry or grape tomatoes
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1/4 pound
firm blue cheese, such as Maytag Blue, cut into ½- to 1-inch chunks
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4 cups
young arugula or spinach leaves
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1 cup
chunky garlic croutons, homemade or store-bought
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Quick Pickled Red Onions (recipe follows)
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In a large measuring cup, combine the wine, Sherry vinegar, 1 teaspoon of salt and 2 teaspoons of pepper, whisking to dissolve the salt. Whisk in the 1/3 cup of olive oil until emulsified.
Ask the hotline about this step!Set aside ¼ cup of this mixture, then pour the remainder over the beef in a glass container or zip-top plastic bag.
Ask the hotline about this step!Add the chopped garlic and refrigerate, allowing the meat to marinate at least one hour.
Ask the hotline about this step!Pour the reserved red wine mixture into a large salad bowl.
Ask the hotline about this step!Boil the potato cubes in salted water until just tender. Drain the potatoes and while they are still warm, add them to the salad bowl and toss with the dressing.
Ask the hotline about this step!Remove the meat from the marinade and allow it to come to room temperature before searing. Discard the marinade.
Ask the hotline about this step!Preheat the oven to 350 degrees.
Ask the hotline about this step!Add a teaspoon of oil to an iron skillet, using a small basting brush to distribute evenly, and heat over medium heat until the oil is almost smoking.
Ask the hotline about this step!Pat the meat completely dry with paper towels, add to the hot pan and sear until it is well browned on all sides (1-2 minutes per side), then transfer the skillet to the oven.
Ask the hotline about this step!Allow the meat to cook 6-8 minutes, turning it halfway through, until the internal temperature reaches 130-135 degrees for medium rare.
Ask the hotline about this step!Remove the beef from the skillet, place on a plate and tent loosely with foil, allowing it to rest for 10 minutes.
Ask the hotline about this step!Chop the beef into ½- to 1-inch chunks and add to the salad bowl.
Ask the hotline about this step!Add the tomatoes, blue cheese, greens and croutons and toss gently to combine.
Ask the hotline about this step!Serve in deep bowls, scattering pickled onions over the top and grinding on additional black pepper at the table.
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1 teaspoon
kosher or pickling salt
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1 teaspoon
juniper berries
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1/4 cup
Sherry vinegar
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1/4 cup
water
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1/2 cup
small, young red onion or shallots, peeled and sliced into thin rings
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Combine salt, juniper berries and Sherry vinegar in a small bowl, whisking to dissolve the salt.
Ask the hotline about this step!Add the water and the sliced onions and let sit at room temperature for one hour.
Ask the hotline about this step!Use right away, or store in their brine in the refrigerator. These stay good for at least a few days, and are great on salads, sandwiches and burgers or as an accompaniment to grilled meats.
Ask the hotline about this step!Commenting way late, but I loved, LOVED the pickled onions. When I made this I used some grilled green tomatoes instead of grape/cherry--only because I had to use them before they expired, but they were a good substitution.
Oh, excellent! I use those pickled onions on all sorts of things. They're great on a burger or sandwich.
Sounds delicious, and I might use left over oven roasted potatoes along with Rib Eye steak.
That sounds like a great plan! I'm a huge proponent of remixing leftovers :)
While the salad was delicious, I found this cut of grass-fed beef too tough. It made for difficult, unattractive eating. Next time I might try using flat iron instead.
There are so many variables when buying grass-fed - the breed of cattle and the way they're butchered just to start. The beef we get from our favorite vendor worked great in this when I tested it, but flat iron would be a great choice, too.
Who is the vendor you use for grass-fed beef? Do they sell online?
Hi Ingrid - My beef came from Beaverhead Farm in Jamestown, RI. They're a small, local farm and I'm not sure they ship. I've tried and enjoyed La Cense beef, so that would be a good option if you can't find a local source.
this would also be nice as a composed salad with the addition of colored peppers
Absolutely - I often add marinated red bell peppers if I have them on hand. More veggies are almost never a bad thing :)
Great one dish. I would prefer the beef sliced in strips, I found the chunks don't give it a nice finish, but otherwise fabulous.
Thanks! You could certainly slice the beef if you prefer - I did bite-sized chunks to keep to the "chopped salad" idea.
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
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When you have need for more than a few grinds of pepper, much time is saved by using a coffee grinder on whole peppercorns!
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As the quick pickled shallots sat, we could see them breaking down and softening.
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Reserving some of the marinade (pre-meat) for the dressing.
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lastnightsdinner recommended using homemade or store-bought croutons. We went with Amanda's method for homemade- rubbing a piece of bread with garlic, dicing it up, and toasting the cubes until dry. They were delicious, and far, far superior to anything you can buy!
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Cubing the yukon gold potato before boiling it until tender. It's important to start potatoes in cold water, as adding them to boiling water breaks down the outer layers of starch too quickly, and they tend to get mushy on the outside well before they cook through.
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We used the recommended Maytag Blue (which is, by the way, made by the same family that make the washing machines!).
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Cherry or grape tomatoes are great in this salad, and tend to be readily available (and appealing!) all year.
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Immediately upon draining the potatoes, lastnightsdinner has us add the reserved dressing. The potatoes absorb some of it (and the flavor!) beautifully.
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Instead of tossing all the cheese together with the salad, we tossed a little bit (maybe 1-2 tablespoons) and then crumbled the rest over top.
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As a finishing touch, you sprinkle the pickled shallots over the top of the salad.
I made this for guests and it was a hit. Everyone loved the pickled shallots, and now I have to keep them on hand for nibbles and sandwiches. Really great recipe and thank you for sharing it.