© Abby Hocking
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Chef Asaf Doktor of the Tel Aviv restaurant Dok tosses his chargrilled steak with a crunchy, tart-sweet, jalapeño-inflected mix of celery and red cherries. Slideshow: More Salad Recipes

How to Make It

Step 1    

Light a grill or preheat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning, until browned and rare within, about 3 minutes total. Transfer to a carving board and let rest for 5 minutes, then thinly slice against the grain.


Step 2    

Meanwhile, in a small bowl, whisk the ½ cup of olive oil with the lime juice, sliced shallots, jalapeño and garlic. Season the dressing with salt and pepper. 


Step 3    

In a large bowl, toss the steak with the sliced celery, cherries and half of the dressing. Season with salt and pepper. Garnish with celery leaves. Serve; pass more dressing at the table.

You May Like