Tuesday, August 19, 2008

Citrus Steak Salad

A salad with substance.

4 4-6 oz strip steaks
Kosher salt and ground pepper
2 navel oranges, peeled
2 Tbsp vegetable oil
2 Tbsp honey
1 tsp finely grated fresh ginger
1 head romaine lettuce, cored and cut into bite-size pieces
1 red onion, halved and thinly sliced
3 carrots, peeled and thinly sliced with a vegetable peeler.

Heat a large skillet over medium. Season steaks with salt and pepper; add to skillet. Cook, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board; let rest 5 minutes, then thinly slice crosswise. Set aside.

Cut oranges to release segments and set aside. Over a medium bowl, squeeze remaining membranes to release 2 tablespoons juice. Whisk in oil, honey, and ginger. Season with salt and pepper. Add lettuce, onion, carrots, and orange segments. Toss to combine. Top salad with steak.

Yields 4 dinner-sized servings.

Rookie’s Notes:
The meat guy at my grocery store is a dummy. He said, “We don’t have strip steak, but we have strips of steak.” If he knew his craft, he would know that those are two totally different cuts of meat. Anyways, I used the strips. I cooked them over high heat and quickly, so they meat wouldn’t dry-out. I cut it up and tossed it with the salad. It worked just fine.

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