HOT STEAK SALAD WITH SLICED POTATO, HERBS, AND ONION

HOT STEAK SALAD WITH SLICED POTATO, HERBS, AND ONION image

Yield 4 people

Number Of Ingredients 22

Ingredients

DRESSING
10 fresh basil leaves
10 fresh mint leaves
20 fresh flat-leaf parsley leaves
leaves from 8 fresh marjoram sprigs
leaves from 8 fresh thyme sprigs
leaves from 8 fresh oregano sprigs
1 garlic clove, peeled and crushed
1 teaspoon fine sea salt
1/3 cup extra virgin olive oil
STEAK AND ASSEMBLY
1 garlic clove, crushed
juice of ½ lemon
1½ teaspoons extra virgin olive oil
2 New York steaks, about 1½ pounds each
4 medium Yukon gold potatoes
fine sea salt
4 ripe but firm vine-ripened tomatoes, blanched and peeled, cut into wedges, seeds discarded
4 fresh basil leaves
freshly ground black pepper
½ English cucumber, peeled and julienned
2 red onions, cut in half and thinly sliced

Steps:

Place the herbs, garlic, and salt on a cutting board and chop them together finely. Transfer the mixture to a bowl. Gradually add the olive oil in a thin stream, whisking to form a well-integrated dressing. Set aside. In a small bowl, whisk together the crushed garlic, lemon juice, and half the olive oil until emulsified. Rub the meat with this marinade and let it marinate, covered, in the refrigerator, for 2 to 4 hours. Place the potatoes, skin on, in a pot, cover with lightly salted water, and bring to a boil over high heat. Cook until tender but still firm, then use a slotted spoon to remove them from the water and let cool to room temperature. Peel the potatoes and slice into half-moon shapes about ¼ inch thick. Set aside. Warm the rest of the olive oil in a skillet over medium-high heat. Add the tomatoes and basil and sauté for 2 to 3 minutes, seasoning with salt and pepper. Remove from the heat and set aside, covered, to keep warm. Prepare an outdoor grill for cooking. Pat the meat dry with a paper towel, then grill it to medium-rare. When it has cooled enough to handle it, slice it lengthwise at a 45-degree angle, ¼ inch thick. Place the meat slices in a salad bowl and add the potatoes, cucumber, onions, and tomatoes; pour the dressing over the salad, season with salt and pepper, and toss thoroughly. Serve at once, either family style or from individual plates. VINO A full-bodied reserve Chianti from Tuscany is a fine match for both the grilled steak and the salad vegetables.