A juicy rare steak with a delicious and simple french salad.
Total Time
25min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
1.9
lb
New York Strip Steak
•
2
tbsp
Extra-Virgin Olive Oil
•
1
tsp
Dijon Mustard
•
1
pinch
Garlic Paste
•
to taste
Red Wine Vinegar
•
1/2
Small klein Liten small pequeño
Onion
, julienned
•
1
tsp
Chopped gehackt Hackad chopped picado
Fresh Herbs
•
to taste
Kosher Salt
•
to taste
Ground Black Pepper
•
1
head
Small klein Liten small pequeño
Butter Lettuce
, trimmed, washed
•
to taste
Sourdough Bread
Cooking Instructions
1.
Season both sides of the New York Strip Steak (30 ounce) with Kosher Salt (to taste).
2.
Heat a grill over medium-high heat.
3.
Grill the steak on all 4 sides.
4.
In a bowl, add together Extra-Virgin Olive Oil (2 tablespoon), Dijon Mustard (1 teaspoon), Garlic Paste (1 pinch), Red Wine Vinegar (to taste), Onion (1/2), Fresh Herbs (1/2 tablespoon), Kosher Salt (to taste), and Ground Black Pepper (to taste). Whisk the dressing until emulsified.
5.
In a separate bowl, pour the dressing over the Butter Lettuce (1 head) and toss together. Set aside.
6.
Cook the steak to your desired doneness, then remove to a warm plate. Let the meat rest for at least 5 minutes before slicing.
7.
Grill the Sourdough Bread (to taste) on the grill while the steak rests.
8.
Top the bread with slices of steak, and sprinkle with Kosher Salt (to taste). Serve with the salad on the side.
Nutrition Per Serving
CALORIES
1136
FAT
79.7 g
PROTEIN
90.9 g
CARBS
9.6 g
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