Steak Salad with White Beans and Rosemary Vinaigrette
By America's Test KitchenPublished on June 27, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds sirloin steak tips, trimmedSalt and pepper ⅓ cup extra-virgin olive oil 3 tablespoons lemon juice 1 tablespoon Dijon mustard 1 teaspoon minced fresh rosemary 3 romaine lettuce hearts (18 ounces), halved and sliced thin1 (15-ounce) can cannellini beans, rinsed6 ounces grape tomatoes, halved3 ounces Pecorino Romano cheese, shredded (1 cup)
Before You Begin
You can substitute sage or thyme for the rosemary in the vinaigrette, if desired. Sirloin steak tips are often sold as flap meat.
Instructions
- Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned all over and meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer steak to cutting board, tent with foil, and let rest for 5 minutes.
- Whisk lemon juice, mustard, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Gradually whisk in remaining oil. Add lettuce, beans, tomatoes, and 1/2 cup Pecorino and toss to combine. Transfer salad to serving platter. Slice steak thin against grain and arrange over salad. Sprinkle with remaining 1/2 cup Pecorino. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds sirloin steak tips, trimmed
Salt and pepper
⅓ cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh rosemary
3 romaine lettuce hearts (18 ounces), halved and sliced thin
1 (15-ounce) can cannellini beans, rinsed
6 ounces grape tomatoes, halved
3 ounces Pecorino Romano cheese, shredded (1 cup)
Ingredients
1 ½ pounds sirloin steak tips, trimmed
Salt and pepper
⅓ cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh rosemary
3 romaine lettuce hearts (18 ounces), halved and sliced thin
1 (15-ounce) can cannellini beans, rinsed
6 ounces grape tomatoes, halved
3 ounces Pecorino Romano cheese, shredded (1 cup)
Ingredients
1 ½ pounds sirloin steak tips, trimmed
Salt and pepper
⅓ cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh rosemary
3 romaine lettuce hearts (18 ounces), halved and sliced thin
1 (15-ounce) can cannellini beans, rinsed
6 ounces grape tomatoes, halved
3 ounces Pecorino Romano cheese, shredded (1 cup)
Why This Recipe Works
The combination of hearty romaine and fragrant rosemary stands up well to steak.
Before You Begin
You can substitute sage or thyme for the rosemary in the vinaigrette, if desired. Sirloin steak tips are often sold as flap meat.
Instructions
- Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned all over and meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer steak to cutting board, tent with foil, and let rest for 5 minutes.
- Whisk lemon juice, mustard, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Gradually whisk in remaining oil. Add lettuce, beans, tomatoes, and 1/2 cup Pecorino and toss to combine. Transfer salad to serving platter. Slice steak thin against grain and arrange over salad. Sprinkle with remaining 1/2 cup Pecorino. Serve.
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