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Recipe CATEGORY 147

ID	147
TITLE	Marinated Steak Salad
CATEGORY	Miscellaneous
SUBCATEGORY	Miscellaneous
DESCRIPTION	1 medium shallot, minced 1/2 teaspoon minced fresh rosemary 3 tablespoons sherry wine vinegar 2 tablespoons Dijon mustard 1/4 cup walnut oil 1/4 cup + 1 tablespoon vegetable oil Four 1-inch-thick boneless steaks (about 7 ounces each) 1/2 cup coarsely chopped walnuts 2 Belgian endives, cut crosswise into 1-inch pieces 1 pound escarole, torn into bite-size pieces 4 ounces Roquefort cheese, crumbled (about 1 cup) \|In a small nonreactive saucepan, combine the shallot, rosemary and 1/2 teaspoon each salt and pepper. Stir in the vinegar and mustard. Whisk in the walnut oil and vegetable oil. Arrange the steaks on a nonreactive baking sheet, pour 1/4 cup of the dressing on top and turn to coat. Let marinate for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toast the walnuts for about 3 minutes, or until fragrant. Preheat the broiler. Warm the remaining dressing over low heat; keep warm. Broil the steaks for about 2 minutes per side for medium-rare. Let rest for 2 minutes. Toss the endives, escarole, Roquefort and walnuts with the dressing and mound on 4 plates. Cut each steak diagonally across the grain into 5 slices and arrange on the salads.
VOTE	52
RATE

Miscellaneous

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