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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The secret to this beautifully light-looking yet substantial salad is to combine the ingredients gently and serve immediately, before the mâche wilts. Ingredients:
1 pound new york steaks (1 to 2), fat trimmed |
7 tablespoons extra-virgin olive oil, divided |
1 1/4 teaspoons kosher salt, divided |
1 teaspoon pepper, divided |
zest from 2 lemons |
3 tablespoons lemon juice |
1 garlic clove, minced |
15 mint leaves, cut in thin ribbons |
1 1/2 quarts lightly packed mâche (3 1/2 oz.) |
2 persian cucumbers, cut into paper-thin lengthwise slices, preferably with a mandoline |
1/2 pound sheep's milk feta cheese, thinly sliced |
1 cup sugar snap peas, diagonally sliced |
Directions:
1. Heat grill to medium (350° to 450°). Rub steaks with 1 1/2 tsp. oil total and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill meat, turning once, until medium-rare, 8 to 9 minutes. Let rest about 5 minutes.
2. Combine remaining 6 1/2 tbsp. oil and 3/4 tsp. each salt and pepper, the lemon zest and juice, garlic, and mint in a bowl. Spoon 2 tbsp. dressing into another bowl.
3. Thinly slice steak crosswise and toss with the 2 tbsp. dressing.
4. Arrange mâche, cucumbers, feta, and pea pods on plates in a fluffy mound. Tuck steak into layers of salad. Serve immediately with remaining dressing.
5. Note: Nutritional analysis is per serving.
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