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.
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One 1-pound sirloin steak, cut into 4 individual steaks
1/2 cup extra-virgin olive oil, plus more for brushing
1/3 cup fresh lime juice
3 small shallots, thinly sliced
1 jalapeño—stemmed, seeded and minced
1 garlic clove, minced
6 celery ribs, thinly sliced, plus leaves for garnish
2 cups sweet cherries, pitted and halved (10 ounces)
How to Make It
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.
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.
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.
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