iCook: Steak Salad with Warm Balsamic Reduction Dressing

by Valerie on Wednesday, July 27, 2011

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This summer I seem to be making steaks with salad almost embarrassingly often. But I just think the combination is divine and I never seem to get sick of it so it's become my go-to meal. This particular steak and salad dish could be made with any meat good enough to be grilled on a pan such as a good filet, a nice pork chop, or as I did the first time I tried this, a tender, juicy lamb chop (my favorite). It's easy and fun to make and it's a real crowd-pleaser. Plus the sauce is good enough to drink!

Serves 3

– 3 bone-in ribeye steaks
– salt
– pepper
– garlic powder
– Italian seasoning (or any combination of dried oregano, basil, thyme, marjoram, rosemary, sage, red pepper)
– 1 tbsp olive oil
– 1 large minced shallot
– 1/4 cup balsamic vinegar
– 1 cup chicken broth
– 1 tsp sugar
– 1 tbsp butter
– mixed baby greens (with plenty of arugula)
– 2 medium chopped tomatoes (the sweetest you can find)
– 1 small red onion*
– 1/4 cup crumbled gorgonzola cheese

*This time around, I didn't feel like too sharp of an onion so I sliced mine up, whipped up a quick red wine vinaigrette, tossed them in it and let them soak for about an hour to take that edge off. Quite courteous also if you happen to be expecting a kiss anytime after dinner.

About an hour before you plan on throwing your steaks down on the pan, go ahead and sprinkle both sides of them generously with salt and pepper plus some Italian seasoning and a bit of garlic powder. Pat them into your steaks, cover them and give them time to get tasty.

Heat your olive oil in a large skillet on medium high and cook your steaks to your desired bloodiness or bloodlessness (around three minutes per side for thick steaks if you want them still mooing) allowing each side to sear without disturbance. You should be collecting some glorious brown bits at the bottom of your pan, which will make for a wonderful sauce in a few minutes. Once they're cooked to your desired doneness, remove them from the pan and place them on a plate to rest.

Back at your pan, add your shallots and cook until slightly browned, about one minute. Add your vinegar and scrape the pan for all those wonderful bits. Once deglazed, add your chicken broth and stir occasionally for about ten minutes until the sauce has reduced to about a third of what you started with. As balsamic vinegars can vary in strength and taste so much from bottle to bottle, just smell and taste along the way to make sure you don't have a sauce that will singe your nose hairs. If it's too strong, throw in some more chicken broth and “crank it” (as my mom says). Let it simmer away and see if that doesn't get tasty again. Then stir in your sugar and taste for yumminess.

While your sauce reduces, you can prepare your salad. Cover each plate with fresh greens and top with tomatoes, onions and gorgonzola. Place a steak on your bed of greens and you're ready for your warm dressing! Now that your sauce is starting to get there, taste along the way for flavor. When you can imagine it all over a salad, you're about ready to go. The final touch is the butter. Melt and stir it into your sauce, then pour generously over your steaks and salad. I served mine with warm, crusty sourdough to soak up the sauce and juices at the bottom of the plate. Bon appétit!



Kazia Jankowski July 28, 2011 at 2:18 pm

Don’t ever be ashamed of combining salad with steak too often, it is such a great combination! This one looks great 🙂

deana July 29, 2011 at 8:03 am

I agree… in the sultry summer weather we’re having steak and salad is perfect food. I am really feeling poorly about eating carbs these days… makes me feel soooo sluggish.

Love the balsamic addition.

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