Steak Salad

Let's cook

1. 1

   Temper and dry the steak

   Take the steak out 40 minutes ahead and pat it completely dry. Season heavily just before cooking.

2. 2

   Sear hard

   Sear in the neutral oil over the highest heat, 3–4 minutes a side for medium-rare, until a dark crust forms.

3. 3

   Rest properly

   Rest for a full 10 minutes. Sliced too early, the juice runs out onto the board and the salad goes soggy.

   💡

   Ten minutes of rest. This matters more in a salad than on a plate.

4. 4

   Make the vinaigrette

   Whisk the olive oil, vinegar, Dijon, honey, salt, and pepper until emulsified and thickened.

5. 5

   Slice thin, against the grain

   Identify the grain direction and slice across it as thinly as you can. Flank steak in particular is tough if cut with the grain.

6. 6

   Assemble at the last moment

   Toss the leaves, tomatoes, and onion with most of the dressing, top with steak, blue cheese, and walnuts, then spoon the rest over.

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