Name: Tossed Winter Steak Salad
Yield: Makes 4 Main-Course Servings
Ingredients: ½ pound haricots verts or small regular green beans, ends trimmed; 2 eggs; 8 fingerling potatoes; 1½ pounds strip steak or flank steak, seasoned with salt and pepper and rubbed with olive oil; 2 tablespoons pure olive oil; 2 ounces Roquefort, Stilton, Gorgonzola, or other high-quality blue cheese, crumbled; 6 tablespoons extra virgin olive oil; 3 tablespoons red wine vinegar; Salt; 2 slices French coarse country bread, cut into ½-inch cubes; 1 head Belgian endive; 1 radicchio, about 5 ounces; One 10-ounce package cremini mushrooms; Pepper

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Cooking

By James Peterson

Published 2007

About

Toss the steak with the greens the instant before serving so the meat doesn’t have a chance to compress the greens. The contrast of the savory meat and cool greens makes a salad that is light but richly satisfying at the same time.

Ingredients

8 fingerling potatoes
2 eggs
½ pound haricots verts or small regular

Method

Preheat the oven to 350°F. Build a hot charcoal fire with the coals 3 to 4 inches away from the grill rack. Use enough charcoal to make a double layer large enough for all the steaks. Or, preheat a gas grill to high.

Meanwhile, in a saucepan, combine the potatoes, eggs, and wat