David Lawrence says: Every chef has their own version of this salad. I've seen it popping up on more and more restaurant menus lately. The sweet tanginess of the balsamic vinaigrette is the perfect compliment to the savory steak, the sweet roasted peppers and the peppery sharpness of the arugula. If you happen to be in a particularly ambitious mood, you could roast and peel your own red peppers. But then again, why would you? It's so easy to buy them in a jar with the work already done for you.
Grilled Steak Salad
Serves 4
For the steaks:
2 (8 ounce) NY strip steaks, about 1 ½ inches thick
Kosher salt & freshly cracked black pepper, to taste
2 tablespoons good olive oil
For the vinaigrette:
4 teaspoons balsamic vinegar
2 tablespoons good olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
For the salad:
1 bag designer arugula
1 1/2 cups jarred roasted red peppers, drained (2 large peppers)
1/2 cup Parmesan cheese, Sliced, for topping
Preheat oven to 400 degrees.
Pat the steaks dry with a paper towel and season generously with salt and pepper. In a heavy, ovenproof skillet, heat the olive oil until almost smoking. Sear the steaks for 2 to 3 minutes per side until the meat begins to caramelize. Resist the urge to touch or poke at the meat so that caramelization actually has the chance to occur. Transfer the pan to the oven and roast for about 10 minutes for medium rare (when a meat thermometer registers 150 degrees.)
Meanwhile, in a small bowl whisk together the vinegars, olive oil and salt and pepper. Set aside.
When the steaks are done, remove to a plate and allow them to rest, loosely tented under a piece of aluminum foil for about 5 minutes. 10, if you can stand it. Make a bed of arugula on each plate, slice the peppers into thin strips and arrange over the arugula. Cut the steaks on an angle into 1/4 inch strips and place on top of the salad. Whisk any of the meat juices that have collected on the plate into the dressing and drizzle over the salad. Slice parmesan over salad.
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