Steak and Spinach Salad

Based on an America's Test Kitchen recipe, we made our changes and liked it! Photo by ATK.

Serves 4

Ingredients for Vinaigrette

• 2 carrots, peeled and chopped
• ¼ cup seasoned rice vinegar
• 2 tbsp water
• 1 (1-1/2") piece ginger, peeled and chopped coarse
• 1 tsp sesame oil
• ½ tsp kosher salt
• ¼ cup Picual olive oil

Method for Vinaigrette

Process carrots, vinegar, water, ginger, sesame oil, and salt in blender until finely ground. With blender funning, slowly add olive oil and process. It will be somewhat thick.

Ingredients for Salad

• 1-1/2 lb grass fed ribeye steak, trimmed and cut into 4" lengths
• ½ tsp kosher salt
• ¼ tsp freshly ground pepper
• 2 tbsp Picual olive oil or avocado oil, divided
• 18 oz baby spinach leaves
• ½ English cucumber, halved lengthwise and thinly sliced
• 4 radishes, trimmed, washed, and thinly sliced
• 2 carrots, peeled and cut into 2" matchsticks
• 1 rib celery, chopped
• 1 avocado, cut into small squares

Method for Salad

1. Pat steak dry and sprinkle with salt and pepper. Heat 2 tbsp oil in skillet over medium heat until just smoking. Add steak (do in two batches if necessary, dividing oil) and cook, flipping every two minutes, until meat registers 125 degrees for medium rare. If using grass fed steak, remember that it cooks more quickly, so check temperature. Move to carving board and let rest for 5 minutes.
2. Toss spinach, cucumber, radishes, carrots, celery, and avocado and ½ cup vinaigrette together in bowl. Divide onto four plates. Slice steak thin against the grain. Top each dish with portions of steak.
3. Place extra vinaigrette on table in case anyone wants more. Vinaigrette can be refrigerated for up to one week.

January 2024