Steak Salad with Sun-Dried Tomatoes, Artichokes, and Creamy Balsamic Dressing
By Jessica RudolphPublished on October 31, 2023
Time
40 Minutes
Yield
Serves 4
Ingredients
1 pound flank steak, halved lengthwise with grain, trimmed1½ teaspoons plus ⅛ teaspoon table salt, divided¾ teaspoon pepper, divided6 tablespoons extra-virgin olive oil, divided4 ounces ciabatta, torn into ¾-inch pieces (3 cups)2 garlic cloves, minced, divided⅓ cup mayonnaise 2 tablespoons balsamic vinegar 3 romaine lettuce hearts (18 ounces), cut into 1-inch pieces1 cup marinated artichoke hearts, patted dry and chopped coarse⅓ cup oil-packed sun-dried tomatoes, patted dry and chopped
Before You Begin
Top with lots of shaved Parmesan cheese.
Instructions
- Pat steaks dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned and registering 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steaks to cutting board and tent with foil. Wipe skillet clean with paper towels.
- Add 3 tablespoons oil to now-empty skillet. Add bread, half of garlic, and ⅛ teaspoon salt and cook over medium heat, stirring frequently, until golden brown, 3 to 6 minutes. Transfer croutons to plate.
- Whisk mayonnaise, vinegar, and remaining ½ teaspoon salt, ½ teaspoon pepper, 2 tablespoons oil, and garlic together in large bowl. Slice steaks thin on bias against grain. Add lettuce, artichokes, and tomatoes to bowl with dressing and toss to coat. Divide salad evenly among 4 plates and top with croutons and steak. Serve.
Time
40 MinutesYield
Serves 4Ingredients
1 pound flank steak, halved lengthwise with grain, trimmed
1½ teaspoons plus ⅛ teaspoon table salt, divided
¾ teaspoon pepper, divided
6 tablespoons extra-virgin olive oil, divided
4 ounces ciabatta, torn into ¾-inch pieces (3 cups)
2 garlic cloves, minced, divided
⅓ cup mayonnaise
2 tablespoons balsamic vinegar
3 romaine lettuce hearts (18 ounces), cut into 1-inch pieces
1 cup marinated artichoke hearts, patted dry and chopped coarse
⅓ cup oil-packed sun-dried tomatoes, patted dry and chopped
Ingredients
1 pound flank steak, halved lengthwise with grain, trimmed
1½ teaspoons plus ⅛ teaspoon table salt, divided
¾ teaspoon pepper, divided
6 tablespoons extra-virgin olive oil, divided
4 ounces ciabatta, torn into ¾-inch pieces (3 cups)
2 garlic cloves, minced, divided
⅓ cup mayonnaise
2 tablespoons balsamic vinegar
3 romaine lettuce hearts (18 ounces), cut into 1-inch pieces
1 cup marinated artichoke hearts, patted dry and chopped coarse
⅓ cup oil-packed sun-dried tomatoes, patted dry and chopped
Ingredients
1 pound flank steak, halved lengthwise with grain, trimmed
1½ teaspoons plus ⅛ teaspoon table salt, divided
¾ teaspoon pepper, divided
6 tablespoons extra-virgin olive oil, divided
4 ounces ciabatta, torn into ¾-inch pieces (3 cups)
2 garlic cloves, minced, divided
⅓ cup mayonnaise
2 tablespoons balsamic vinegar
3 romaine lettuce hearts (18 ounces), cut into 1-inch pieces
1 cup marinated artichoke hearts, patted dry and chopped coarse
⅓ cup oil-packed sun-dried tomatoes, patted dry and chopped
Why This Recipe Works
Adding mayonnaise to a balsamic vinaigrette made a rich, creamy dressing that clung to the lettuce.
Before You Begin
Top with lots of shaved Parmesan cheese.
Instructions
- Pat steaks dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned and registering 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steaks to cutting board and tent with foil. Wipe skillet clean with paper towels.
- Add 3 tablespoons oil to now-empty skillet. Add bread, half of garlic, and ⅛ teaspoon salt and cook over medium heat, stirring frequently, until golden brown, 3 to 6 minutes. Transfer croutons to plate.
- Whisk mayonnaise, vinegar, and remaining ½ teaspoon salt, ½ teaspoon pepper, 2 tablespoons oil, and garlic together in large bowl. Slice steaks thin on bias against grain. Add lettuce, artichokes, and tomatoes to bowl with dressing and toss to coat. Divide salad evenly among 4 plates and top with croutons and steak. Serve.
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