Steak Salad with Shallot Vinaigrette

Ingredients for Steak Salad with Shallot Vinaigrette

• 1 (1 1/2 inch-thick) boneless New York strip steak (about 450g .)

• Sal kosher

• Pimienta negra recién molida

• 1 chalota pequeña, finamente picada

• 1 cucharada de mostaza de Dijon

• 1 cucharada (o más) de vinagre de vino tinto

• 90 ml de aceite de oliva virgen extra, dividido

• 475ml corn kernels (from about 2 ears corn)

• 2 ramitas de tomillo

• 1 cucharada de mantequilla sin sal

• 1 head of butter lettuce, leaves separated

• 2 Persian cucumbers, thinly sliced

• 575ml de tomates cherry, cortados a la mitad

Pat steak dry with paper towels; season generously with salt and pepper. Let sit at room temperature while you make the dressing or up to 1 hour.

Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl. Whisking constantly, gradually stream in 80ml oil. Whisk until dressing is thick and emulsified, then whisk in 1 tablespoon water; season with salt. Taste and add a splash of vinegar if needed.

Heat a dry cast-iron skillet over medium-high. Pat steak dry again. Rub with remaining 1 tablespoon oil. Cook until golden brown, about 3 minutes per side. Using tongs, turn steak onto fat cap and cook until browned, about 3 minutes. Turn steak back onto a flat side and cook, turning every minute or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), about 4 minutes longer. Transfer to a cutting board; let rest 10 minutes.

Wipe out skillet and let cool 2 minutes. Set skillet over medium-high; cook corn, thyme, and butter, stirring occasionally, until corn is browned in spots, 5–7 minutes.

Arrange lettuce on a platter; season with salt and pepper. Whisk dressing to reincorporate and drizzle half over lettuce. Toss cucumbers and tomatoes in a medium bowl; season with salt and pepper. Drizzle in 2 tablespoons dressing; toss again. Spoon over lettuce. Thinly slice steak crosswise; arrange on top. Drizzle remaining dressing over and top with corn.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.