Steak Salad with Quick-Pickled Shallots, Radish, and Homemade Croutons
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2 with leftover dressing
This is another recipe dedicated to my mom and all the delicious salads she put on the table when I was growing up. It is a different spin on this recipe and a great excuse to use the leftover dressing because this Green Goddess recipe makes more than enough for future salads.
Crouton Ingredients
2 slices of bread, crust removed, cut into cubes
1 tablespoon olive oil
dried oregano
coarse kosher salt
freshly ground black pepper
Dressing Ingredients
1 cup nonfat Greek yogurt
¼ cup sour cream
¼ cup mayonnaise
1 cup parsley leaves
1 cup mixed dill, cilantro, and mint
1/4 cups green onions, chopped, white parts discarded
2 tablespoons lemon juice, plus ½ teaspoon zest
½ teaspoon Worcestershire sauce
1 tablespoon extra-virgin olive oil
2 teaspoons capers, drained
1 garlic clove
¼ teaspoon fine sea salt
freshly ground black pepper
Steak & Salad Ingredients
12 ounces Filet Mignon (2 medallions)
1 shallot, sliced into rings
¼ cup red wine vinegar
1 teaspoon fine sea salt
½ teaspoon white sugar
1 romaine heart, quartered lengthwise then chopped
1 tablespoon extra-virgin olive oil, plus extra to massage into steaks
1 radish, sliced
Manchego cheese, shaved, for serving
coarse kosher salt, to taste
freshly ground black pepper
Crouton Preparation
Preheat the oven to 350° degrees F.
Place bread cubes on a rimmed baking sheet, drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to coat.
Bake for 12 minutes. Set aside to cool.
Dressing Preparation
In a blender or food processor, combine yogurt, sour cream, mayonnaise, parsley, mixed herbs, green onions, lemon juice, zest, Worcestershire, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season with salt and pepper to taste. Set aside.
Steak & Salad Preparation
In a small bowl, combine shallot, red wine vinegar, salt, and sugar and refrigerate for 30 minutes.
Rub steaks with olive oil on both sides. Season with salt and pepper.
Heat a cast-iron skillet over high heat and add 1 tablespoon of olive oil. When the skillet is smoking, add steaks and cook undisturbed for 2 minutes. Flip the steak and cook for another 2 minutes, undisturbed (this is for medium-rare, cook less or more if you prefer). Remove from heat and set aside to rest for 5-7 minutes.
To Serve
Slice steak against the grain.
Divide romaine between two plates, top with radish, sliced steak, pickled shallots, croutons, shaved manchego, and serve with Green Goddess dressing.
