Sandwich and Wraps

Steak Salad with Shallot Vinaigrette

Photo by Chelsie Craig, Food Styling by Frances Boswell

Our go-to I’m-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it’ll feel like summer.

4 servings


    • 1 (1 1/2 inch-thick) boneless New York strip steak (about 1 lb.)
    • Kosher salt
    • Freshly ground black pepper
    • 1 small shallot, finely chopped
    • 1 Tbsp. Dijon mustard
    • 1 Tbsp. (or more) red wine vinegar
    • 6 Tbsp. extra-virgin olive oil, divided
    • 2 cups corn kernels (from about 2 ears corn)
    • 2 sprigs thyme
    • 1 Tbsp. unsalted butter
    • 1 head of butter lettuce, leaves separated
    • 2 Persian cucumbers, thinly sliced
    • 1 pint cherry tomatoes, halved


    1. 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.
    2. Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl. Whisking constantly, gradually stream in 5 Tbsp. oil. Whisk until dressing is thick and emulsified, then whisk in 1 Tbsp. water; season with salt. Taste and add a splash of vinegar if needed.
    3. Heat a dry cast-iron skillet over medium-high. Pat steak dry again. Rub with remaining 1 Tbsp. 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.
    4. 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.
    5. 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 Tbsp. dressing; toss again. Spoon over lettuce. Thinly slice steak crosswise; arrange on top. Drizzle remaining dressing over and top with corn.

    Source: Read Full Article