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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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A sublimely simple treatment for those who live by the old standby of a steak and salad diet. Here, one pound of steak with greens serves two. Adapted by Idone's Salad Days 1989 Ingredients:
ingredients |
1 small head garlic |
vegetable oil |
1 lb. boneless sirloin steak, with fat |
salt and freshly milled black pepper |
1 small hot red chile pepper, halved, seeded, cut into julienne |
1 large bunch watercress, washed and dried |
1 bunch scallions, trimmed, halved crosswise, and cut into strips |
two 5-inch pieces fresh or caned hearts of palm, sliced lengthwise into thin strips |
1/2 cup vinaigrette |
Directions:
1. Method:
2. 1)Pull the head of garlic apart and blanch the cloves in boiling water for 5 minutes. Cool under running water and remove the skins. Drain.
3. 2)In a medium skillet, heat a film of oil over moderate heat and slowly saute the garlic until golden. Remove the cloves and set aside.
4. 3)Increase the heat under the skillet to high.
5. 4)Season the steak with salt and pepper and sear in the skillet for 3 to 4 minutes on each side, until lightly crusted and browned. The steak will be rare. If necessary, continue to cook to desired doneness.
6. 5)In a large bowl, toss the chile pepper, watercress, scallions, and hearts of palm with the vinaigrette. Divide between 2 plates.
7. 6)Trim off the fat and slice the steak into thin strips. Arrange the slices over the greens. Sprinkle with the garlic cloves sliced. Serve
8. Calories: salad 630 per serving
9. Wine: chilled Brouilly ( Duboeuf or Chateau de la Chaize )
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