0.0 0

Marinated Steak Salad

slideshow Amazing Steak Recipes

  • Servings: 4

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 1 medium shallot, minced
  • 1/2 teaspoon minced fresh rosemary
  • Salt and freshly ground pepper
  • 3 tablespoons sherry wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 cup walnut oil
  • 1/4 cup plus 1 tablespoon vegetable oil
  • Four 1-inch-thick boneless steaks (about 7 ounces each)
  • 1/2 cup coarsely chopped walnuts
  • 2 Belgian endives, cut crosswise into 1-inch pieces
  • 1 pound escarole, torn into bite-size pieces
  • 4 ounces Roquefort cheese, crumbled (about 1 cup)


  1. In a small nonreactive saucepan, combine the shallot, rosemary and 1/2 teaspoon each salt and pepper. Stir in the vinegar and mustard. Whisk in the walnut oil and vegetable oil. Arrange the steaks on a nonreactive baking sheet, pour 1/4 cup of the dressing on top and turn to coat. Let marinate for 30 minutes.
  2. Meanwhile, preheat the oven to 350°. Toast the walnuts for about 3 minutes, or until fragrant.
  3. Preheat the broiler. Warm the remaining dressing over low heat; keep warm. Broil the steaks for about 2 minutes per side for medium-rare. Let rest for 2 minutes.
  4. Toss the endives, escarole, Roquefort and walnuts with the dressing and mound on 4 plates. Cut each steak diagonally across the grain into 5 slices and arrange on the salads.
Contributed By Published April 1996

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


460744 2013-12-06 Paul Grimes fast-column|american|salads|4|fast|weeknight-dinner|lunch april-1996,marinated steak salad,salad recipe,Paul Grimes,broiled steak,steak recipe recipes,marinated-steak-salad 460744