Friday, June 29, 2012

Summer Salad with Butter Lemon Dressing and Steak

A year ago I stumbled upon this simplistic yet delightful mix of green beans, potatoes, corn, caramelized onions, and feta cheese, with a lemon butter dressing. It is a wonderful side for summer where you can use any summer produce you like, or as we've developed as of late, a perfect pairing with a salad and grilled meat. It is unusual because the mix is served warm over the salad, but because of this I think it makes it appear more satisfying (although it would probably be delicious cold too).

I was inspired by the original recipe from Apartment Therapy's "The Kitchn" but I prepared the veggies in my favorite ways. And I do mean every favorite way, so I apologize for the extra dishes. Maybe it's a little more work, but so worth it. Salad is so easy to pull together anyways, so why not put your best veg forward? Hope you enjoy this simple yet delicious dinner.

Summer Salad with Butter Lemon Dressing and Steak
Time: 45 min Serves: 4
Partly adapted from the Kitchn
Cook's Notes: On cooking a steak from a previous post. Also could be a great vegetarian option, sans steak of course! A yummy gluten free meal too, just double check your steak seasoning ingredients. Vegetarian Option | Gluten-Free Option

4 steaks, about 1 1/4 inch thick (preferably grass fed beef) set at room temperature for one hour
1 1/2 tbsp steak seasoning (ie: coarse salt, pepper, roasted garlic granules, etc.) 
10-12 small red potatoes, cubed
2 tbsp olive oil
1-2 sprigs fresh rosemary
1 onion, sliced
3 tbsp butter
handful green beans, rinsed well, trimmed
1/2 cup corn kernels, fresh or canned
2 tbsp butter
juice from 1/2 of lemon
salt, pepper, to taste
4 oz feta cheese
salad mix of your choice (Romaine lettuce is pictured here)

How To:
1) Season your steaks with the steak seasoning, and allow to set at room temperature for the hour as specified. This allows your meat to retain the moisture while cooking, and to help aid against the feared tough steak.

2) Heat oven to 375ºF. On a roasting pan or baking sheet, cover with a piece of foil. Toss potatoes with olive oil and rosemary sprigs, breaking up the rosemary with your hands. Pour mix on to the pan, and place in oven. Bake for 30 minutes or until browned and tender. 

3) In a stainless steal saucepan over medium heat, add onions and 3 tbsp butter. Once butter melts and onions begin to smell fragrant, turn heat down to low. Stir frequently, allowing the onions to brown but not to burn. To caramelize the onions it will take about 30-45 minutes. Reserve pan after transferring onions.

4) In a cast iron skillet over medium-high heat, add corn kernels. Turn occasionally until they start to get roasted, turn off the heat and set aside. In another saucepan, add water and a steaming basket. Bring water to a boil, add green beans, drop heat to medium-low. Cover with a lid, and let steam for 5 minutes or until bright green and crisp-tender.

5) Add caramelized onions to the cast iron skillet with the corn kernels, also add in the cooked green beans and the potatoes when finished. In the original pan you used for caramelizing onions, add the rest of the butter. Over medium heat let the butter brown then add the lemon juice, salt and pepper to taste. Turn off the heat. Pour the butter lemon dressing over the mix in the cast iron skillet. Top with feta cheese and gently mix in.

6) Heat grill to high. Once grill is hot, make sure grates are clean. Turn down heat to medium-high. Place steaks on grates at a diagonal. Close lid. Cook first side for 5-7 minutes, or until nice grill marks are present. Flip the steaks, you may need to adjust the heat to medium. Let the second side cook for 4 - 5 minutes at least (for rare), 6-7 minutes for medium-rare, 8-10 minutes for medium.
Cook's Notes on Awesome Steak: Do the touch test. Learn how a rare steak and a medium steak should feel by touch. Turn your hand palm side up. The sponginess near your thumb would have the same give as a rare steak. In the center of your palm would have the same give as a medium steak. Don't be afraid to touch your steak to see! I don't recommend slicing open the steak to see if it's done or not, because all of that moisture will escape and you risk a tough steak. Instead keep that moisture in your steak by letting it rest for at least 5 minutes before slicing into. It takes practice and patience, good luck, it's worth it.
7) Assemble your plate with a bed of salad, topped with the veggie mix, steaks, and more feta if desired.

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