Name: Steak Salad with Green Beans, Potatoes, and Olives
Total time: 40 min
Yield: Serves 4
Ingredients: ¼ cup lemon juice (2 lemons); 2 teaspoons Dijon mustard; 1 shallot, minced; 1¾ teaspoons table salt, divided, plus salt for cooking vegetables; 1¼ teaspoons pepper, divided; ½ cup plus 1 tablespoon extra-virgin olive oil, divided; 2 (1-pound) strip steaks, 1 inch thick, trimmed; 1 pound small red potatoes, unpeeled, sliced ¼ inch thick; 12 ounces green beans, trimmed; 5 ounces (5 cups) baby arugula; ½ cup pitted niçoise or kalamata olives

Why This Recipe Works

This dish is a spin on a niçoise salad, which typically calls for a laundry list of ingredients that have to be prepared separately. We’ve given the dish a simpler and more modern overhaul: We skip the hard-boiled eggs and tomatoes, as well as the anchovies in the dressing; we swap in strip steak for the traditional tuna to make it more substantial; and we cook the potatoes and green beans together for efficiency. Seasoning each component individually is the key to a full-flavored salad.

Before You Begin

Use small red potatoes measuring 1 to 2 inches in diameter.

Instructions

Bring 2 quarts water to boil in large saucepan. Combine ¼ cup lemon juice, 2 teaspoons Dijon, 1 minced shallot, ½ teaspoon table salt, and ¼ teaspoon pepper in large bowl. Gradually whisk in ½ cup extra-virgin olive oil until incorporated; set aside.

Pat 2 trimmed strip steaks dry with paper towels and sprinkle with remaining 1¼ teaspoons salt and 1 teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to carving board and tent with aluminum foil. Let rest for 5 minutes, then slice thin and set aside.

Add 1 pound small red potatoes, unpeeled, sliced ¼ inch thick; 12 ounces green beans; and 1 tablespoon salt to boiling water and cook until potatoes are tender and beans are bright green, 5 to 7 minutes. Drain vegetables and transfer to rimmed baking sheet. Drizzle vegetables with ½ cup dressing and toss to combine. Season with salt and pepper to taste and let cool slightly.

Add 5 cups baby arugula and ½ cup pitted niçoise olives to bowl with remaining dressing and toss to coat. Transfer salad to platter or individual plates and top with potatoes, green beans, and steak. Serve.