Steak Salad with Shallot Vinaigrette

Ingredients for Steak Salad with Shallot Vinaigrette

• 1 (1 1/2 inch-thick) boneless New York strip steak (about 450g .)

• Kosher salt

• Freshly ground black pepper

• 1 small shallot, finely chopped

• 1 tablespoon Dijon mustard

• 1 tablespoon (or more) red wine vinegar

• 90ml extra-virgin olive oil, divided

• 475ml corn kernels (from about 2 ears corn)

• 2 sprigs thyme

• 1 tablespoon unsalted butter

• 1 head of butter lettuce, leaves separated

• 2 Persian cucumbers, thinly sliced

• 575ml cherry tomatoes, halved

Pat steak dry with paper towels; season generously with salt and pepper. Let sit at room temperature while you make the dressing or up to 1 hour.

Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl. Whisking constantly, gradually stream in 80ml oil. Whisk until dressing is thick and emulsified, then whisk in 1 tablespoon water; season with salt. Taste and add a splash of vinegar if needed.

Heat a dry cast-iron skillet over medium-high. Pat steak dry again. Rub with remaining 1 tablespoon oil. Cook until golden brown, about 3 minutes per side. Using tongs, turn steak onto fat cap and cook until browned, about 3 minutes. Turn steak back onto a flat side and cook, turning every minute or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), about 4 minutes longer. Transfer to a cutting board; let rest 10 minutes.

Wipe out skillet and let cool 2 minutes. Set skillet over medium-high; cook corn, thyme, and butter, stirring occasionally, until corn is browned in spots, 5–7 minutes.

Arrange lettuce on a platter; season with salt and pepper. Whisk dressing to reincorporate and drizzle half over lettuce. Toss cucumbers and tomatoes in a medium bowl; season with salt and pepper. Drizzle in 2 tablespoons dressing; toss again. Spoon over lettuce. Thinly slice steak crosswise; arrange on top. Drizzle remaining dressing over and top with corn.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.