This vibrant Steak Salad, or “Steak en salade,” offers a perfect balance of savory, tender beef and crisp, blanched vegetables. The shell steaks are grilled to perfection, then thinly sliced and tossed with zucchini, yellow squash, red pepper, and sweet corn. The dressing is a bright, emulsified blend of Dijon mustard, red wine vinegar, peanut oil, and fresh tarragon, providing a tangy kick that cuts through the richness of the meat. Served over a bed of shredded Boston lettuce, this dish is ideal for summer gatherings, light weeknight dinners, or as a hearty lunch.
Steak Salad
Description
This vibrant Steak Salad, or "Steak en salade," offers a perfect balance of savory, tender beef and crisp, blanched vegetables. The shell steaks are grilled to perfection, then thinly sliced and tossed with zucchini, yellow squash, red pepper, and sweet corn. The dressing is a bright, emulsified blend of Dijon mustard, red wine vinegar, peanut oil, and fresh tarragon, providing a tangy kick that cuts through the richness of the meat. Served over a bed of shredded Boston lettuce, this dish is ideal for summer gatherings, light weeknight dinners, or as a hearty lunch.Directions
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Preheat a charcoal grill or broiler to high heat.
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Trim the yellow squash and zucchini, then cut into 1/2-inch sticks.
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Core and seed the red pepper, then cut into thin strips.
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Bring a large saucepan of water to a boil.
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Add the squash, zucchini, and red pepper to the boiling water.
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Once the water returns to a boil, immediately drain the vegetables and rinse quickly with cold water to stop the cooking process. Set aside.
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Brush both sides of the shell steaks with 2 teaspoons of the peanut oil.
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Place the steaks on the grill or under the broiler, about 3 inches from the heat source.
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Broil or grill for 3-4 minutes on one side, then turn and cook for another 2-3 minutes on the other side, until desired doneness is reached.
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Remove the steaks from the heat and let them rest. Trim off any excess fat.
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Thinly slice the steaks across the grain and set aside. Reserve any juices that flow from the meat.
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In a mixing bowl, combine the Dijon mustard and red wine vinegar.
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Gradually beat in the remaining peanut oil while whisking continuously to create an emulsion.
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Stir in the tarragon and the reserved steak juices.
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Add the sliced steak, blanched vegetables, onion rings, and corn kernels to the dressing.
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Toss gently to coat all ingredients evenly.
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Season with a generous grinding of fresh black pepper.
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Spoon the salad onto a serving platter.
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Garnish by arranging the shredded Boston lettuce around the edge of the salad.
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Serve at room temperature.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 562.8kcal
- % Daily Value *
- Total Fat 39.9g62%
- Saturated Fat 10.0g50%
- Cholesterol 61.5mg21%
- Sodium 108.3mg5%
- Total Carbohydrate 27.3g10%
- Dietary Fiber 5.6g23%
- Sugars 9.1g
- Protein 27.5g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
steak, salad, grilled beef, tarragon, dijon vinaigrette, zucchini, yellow squash, red pepper, corn, lettuce, french salad, shell steak, summer dinner, protein-rich, room temperature, blanched vegetables, peanut oil, red wine vinegar, onion, main course
