Paul and I have been eating more salad for dinner than ever before. Perhaps, after nearly 10 years together, we've gotten back to enjoying the no-fuss basics of quick preparations with fresh ingredients. One of our favorite dinners is a smoked salmon salad, piled with tiny capers, chickpeas, chopped pecans, and kalamata olives, which we enjoy at least twice a week.
This scrumptious steak salad pays homage to tagliata, also a weeknight fave of ours and an Italian classic. I trumped it up with roasted shallots, tomatoes, and a slice of Maytag blue cheese. It’s perfect for those Friday nights when we want a little something extra, which is pretty much every Friday night.
Steak Salad with Maytag and Wine-Roasted Shallots and Baby Tomatoes
1 (12-ounce) New York strip steak
1 thick slice Maytag blue cheese
3 - 4 large shallots, peeled and cut in half
6 small tomatoes, sliced in half
5 cups arugula
3 garlic cloves, thinly sliced
2 bunches rosemary leaves, minced
3 tablespoons balsamic vinegar
½ cup white wine
4 tablespoons olive oil
Balsamic vinegar glaze
Preheat the oven to 425 degrees. In a large roasting pan, add the shallots, drizzle with olive oil, and season with salt and pepper. Roast the shallots for 20 minutes. Meanwhile, season the tomatoes with salt and pepper and drizzle with olive oil. After 20 minutes, add the tomatoes to the shallots and roast for another 10 minutes. Meanwhile, pour the 1/2 cup white wine into a small measuring cup. Add the balsamic vinegar and half the minced rosemary leaves. When the tomatoes are done, pour the wine mixture over the vegetables and return them to the oven for another five minutes. Remove and let cool.
In a small pan, add the four tablespoons of olive oil, the sliced garlic, and the remaining rosemary and cook over medium heat until garlic starts to cook without browning (about three minutes or less). Set aside to cool.
Pre-heat a pan grill (I like cast iron) so that it’s nice and hot. Season the steak with salt and pepper and sear it for three minutes on the first side. Flip it to the second side, and place it in the oven for 8 – 12 minutes depending on the thickness of the steak and how you like it cooked. Remove it from the pan and let it rest on a plate for five minutes.
In a large bowl, toss the arugula with the cooled garlic-rosemary olive oil, and season the greens with salt and pepper. Divide the arugula onto plates.
Slice the steak thinly and arrange on top of the arugula. Spoon the shallots and tomatoes (with the juices from the wine-balsamic mixture) over the steak. Top with a slice of Maytag blue cheese, drizzle with balsamic vinegar glaze, and sprinkle with capers if desired.