Grilled Steak Salad with Pickle Pepper Vinaigrette

picture of steak salad and zuchini ribbons

Grilled steak salad with grilled zucchini ribbons

Gourmet, August 1997

  • 3 tablespoons white-wine vinegar                         
  • 2 tablespoons Dijon mustard
  • 3 tablespoons olive oil                                
  • 1 teaspoon sugar
  • 1/4 cup finely diced red bell pepper                     
  • 1/4 cup finely diced peeled and seeded cucumber
  • 2 tablespoons finely diced dill pickle     
  • 2 tablespoons chopped shallot
  • 2 tablespoons drained capers
  • 1 bunch watercress
  • a 1 1/4-inch-thick boneless beef top loin (strip) steak (about 1 pound)

Prepare grill.

Make vinaigrette:
In a bowl whisk together vinegar, mustard, oil, sugar, and salt to taste. Stir in remaining vinaigrette ingredients and season with pepper.

Discard tough stems from watercress. Season steak with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare.  Transfer steak to a cutting board and let stand 5 minutes. Holding a sharp knife at a 45° angle, cut steak into about 12 thin slices.

Spoon vinaigrette generously onto 2 large plates and mound watercress in center. Arrange steak slices on watercress.

***OK, so I know you want to know what I did. So, naturally I used a head of lettuce and my arugula in place of the cress. I used a roasted red pepper and a whole cuke because I like them, and chose to dice the pepper and cuke (instead of finely dicing) for more texture in the salad. It was attractive as well as tasty.

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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One Response to Grilled Steak Salad with Pickle Pepper Vinaigrette

  1. Pingback: Week 5, 2012 | Stillmans Farm Blog

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