Steak with Cucumber-Radish Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you can't find mâche, use butter lettuce. Ingredients:
3 tablespoons red wine vinegar, divided |
2 teaspoons extra-virgin olive oil, divided |
1 teaspoon black pepper, divided |
5/8 teaspoon salt, divided |
1 (1-pound) flank steak, trimmed |
cooking spray |
1 1/2 cups thinly sliced radishes |
1 english cucumber, halved lengthwise, peeled, and cut into 1/4-inch-thick slices |
1 (5-ounce) package prewashed mâche (about 8 cups) |
1/4 cup (1 ounce) crumbled blue cheese |
Directions:
1. Heat a grill pan over medium-high heat. Combine 1 tablespoon vinegar, 1 teaspoon oil, 1/2 teaspoon pepper, and 3/8 teaspoon salt; rub evenly over surface of steak. Coat grill pan with cooking spray. Add steak to pan, and cook for 5 minutes on each side or until desired degree of doneness. Remove steak from pan, and let stand 5 minutes. Cut the steak diagonally across the grain into thin slices.
2. While steak cooks, combine remaining 2 tablespoons red wine vinegar, remaining 1 teaspoon oil, remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, radishes, and cucumber in a large bowl, and toss well to coat. Add mâche; toss gently to combine. Serve the steak with salad. Sprinkle evenly with cheese.
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