WARM STEAK SALAD WITH HERBED GOAT CHEESE

WARM STEAK SALAD WITH HERBED GOAT CHEESE image

Yield Makes about 4 servings

Number Of Ingredients 28

Salad:
1 Heart of Romaine lettuce, washed and hand torn
1/2 bunch Baby Rocket greens, washed with ends trimmed
½ bunch Mache greens, washed with ends trimmed
8 Cherry tomatoes, halved
½ red onion, chopped into thin rings
½ cup Herbed Goat Cheese, roughly crumbled
Dressing:
½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 shallots, minced
1 tsp. finely chopped fresh thyme leaves
1 tsp finely chopped rosemary leaves
Salt and pepper to taste
Steak:
1.5 lb Flank Steak
Kosher Salt
Fresh ground pepper
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Croutons (recipe follows):
10 slices baguette, sliced 3/8in thick
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 tablespoons grated parmesan
2 tsp finely chopped fresh Italian parsley
1 ½ oz. goat cheese, finely crumbled
Salt and pepper to taste

Steps:

Preheat a cast iron skillet in the oven at 500 degrees. In a large salad bowl, combine the romaine, rocket, Mache, tomatoes, and onion, set aside. In a small bowl, whisk together all of the dressing ingredients, starting with the olive oil, and set aside. Rub the steaks with kosher salt and freshly ground pepper. Remove the cast iron skillet from the oven, and place on a high flame. Add the olive oil and butter to the skillet. Sear the steak for about 3-4 minutes on one side, forming a crust on the steak. Turn the steak over, and return to the oven for another 3-4 minutes. Remove steak from the oven, place on a platter and cover it so it may rest and keep warm. Toss the salad with the dressing and herbed goat cheese and serve on individual plates. Slice the steak against the grain, and place on top of the salad, along with the croutons. Serve, passing remaining dressing, if any. Croutons: Preheat oven to 325 degrees. Line the baguette slices on a cookie sheet. In a skillet over low flame, heat the olive oil, adding the butter, until melted. Lightly brush each side of the baguette slices with the butter/oil mixture. Sprinkle each side evenly with the parmesan and parsley. Then top only one side of the baguettes with the goat cheese. Season with salt and pepper, if desired. Bake for about 6-8 minutes. Keep warm until ready to serve the salad.