Steak Salad
What You Will Need
Ingredients
- 1 ½ lbs. flank steak
- 1 lb. baby potatoes
- 1 tsp. kosher salt
- 4 oz. green beans, trimmed
- 4 cups salad greens (could be butter lettuce and radicchio, or any other colorful greens)
- 4 radishes, thinly sliced (breakfast or watermelon radishes)
- ¼ cup black olives, pitted and sliced
Marinade
- ¼ cup Lee Kum Kee Panda Brand Black Pepper Grilling Sauce
Seasoning
- flakey sea salt, for serving
Dressing
- 1 small shallot, thinly sliced
- 2 Tbsp. sherry vinegar
- ½ tsp. kosher salt
- ¼ tsp. fresh ground black pepper
- 1 tsp. Dijon mustard
- ½ cup extra-virgin olive oil
How to make it
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<a href="https://www.youtube.com/watch?v=k84NtFH9iBI&feature=youtu.be">https://www.youtube.com/watch?v=k84NtFH9iBI&feature=youtu.be</a>
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Coat steak evenly with Lee Kum Kee Panda Brand Black Pepper Grilling Sauce. Cover and refrigerate for at least 1 hour.
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Bring potatoes and water to a boil with 1 tsp. salt, then continue to simmer until potatoes are tender when pierced with a fork, about 15 minutes, adding green beans for the last 2 minutes of cooking. Transfer green beans to a bowl with ice water; drain potatoes. Rinse with cold water, then slice potatoes in half.
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Stir together shallot, sherry vinegar, salt, and pepper. Let it sit for 2 minutes, then whisk in Dijon followed by oil.
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Heat grill or grill pan to medium-high. Scrape off any excess marinade from steak, then grill 8 to 10 minutes, flipping halfway through, for medium-rare. Transfer to a cutting board to rest for 5 minutes, then slice against the grain.
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Toss together salad greens and just enough dressing to coat. Transfer to a large serving platter. In the same bowl, toss radishes, green beans, and potatoes with more dressing, then add to lettuce. Top with sliced steak, olives, and flakey salt.
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