Name: Steak Salad with White Beans and Rosemary Vinaigrette
Total time: 30 min
Ingredients: 1 1/2 pounds sirloin steak tips, trimmed; Salt and pepper; 1/3 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)

Steak Salad with White Beans and Rosemary Vinaigrette

By America's Test Kitchen

Published on June 27, 2017

Time

30 minutes

Yield

Serves 4

Steak Salad with White Beans and Rosemary Vinaigrette

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.