WEEK 13: YOUR BEST BEEF SALAD

Beef Chopped Salad

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Photography by Sarah Shatz

    BY LASTNIGHTSDINNER | SERVES 4

A&M: Beef and blue cheese are always an appealing match. And when you throw potatoes, tomatoes, peppery greens, homemade pickled onions, and garlic croutons into the mix, how can we say no? While it has many different components, we love the way this salad comes together; all of the vegetables and the meat end up coated in a creamy blanket of dressing and blue cheese.

Lastnightsdinner saves time by dividing the same mixture of red wine, sherry vinegar, and olive oil and using it to both marinate the steak and serve as the dressing for the salad. The onions (we used shallots), which pickle gently in salt, sherry vinegar, and juniper berries while you prepare the rest of the salad, contribute subtle acidity and sweetness. Lastnightsdinner calls for bottom round, which is relatively inexpensive but has excellent flavor with a tender bite.

    BEEF AND SALAD

    ¼ cup dry red wine

    ¼ cup sherry vinegar

    Kosher or sea salt and freshly ground black pepper

    1/3 cup plus 1 teaspoon extra virgin olive oil

    ½ pound bottom round, about 1 ½ inches thick (we buy grass-fed)

    2 tablespoons chopped garlic

    1 cup waxy potato chunks (½ to 1 inch)

    1 cup halved small cherry or grape tomatoes

    ¼ pound firm blue cheese, such as Maytag Blue, cut into ½-inch chunks

    4 cups young arugula or spinach leaves

    1 cup chunky garlic croutons, homemade or store-bought

    QUICK PICKLED RED ONIONS

    1 teaspoon kosher or pickling salt

    1 teaspoon juniper berries

    ¼ cup sherry vinegar

    ½ cup thin rings of small, young red onion or shallot

  1. In a large measuring cup, combine the wine, sherry vinegar, 1 teaspoon salt, and 2 teaspoons pepper, whisking to dissolve the salt. Whisk in 1/3 cup of olive oil until emulsified.
  2. Set aside ¼ cup of this mixture, then pour the remainder over the beef in a glass container or zip-top plastic bag. Add the garlic and refrigerate, allowing the meat to marinate at least 1 hour. Pour the reserved red wine mixture into a large salad bowl.
  3. Meanwhile, make the pickled red onions. Combine the salt, juniper berries, and sherry vinegar in a small bowl, whisking to dissolve the salt. Add ¼ cup water and the sliced onions and let sit at room temperature for 1 hour. (Use right away, or store in their brine in the refrigerator. These stay good for at least a few days, and are great on salads, sandwiches, and burgers or as an accompaniment to grilled meats.)
  4. Boil the potato cubes in salted water until just tender. Drain the potatoes, and while they are still warm, add them to the salad bowl and toss with the dressing.
  5. Remove the meat from the marinade and allow it to come to room temperature. Discard the marinade.
  6. Heat the oven to 350°F. Add the remaining teaspoon of oil to an iron skillet. Use a small basting brush to distribute the oil evenly and heat over medium heat until the oil is almost smoking.
  7. Pat the meat completely dry with paper towels, add to the hot pan, and sear until it is well browned on all sides, 1 to 2 minutes per side. Transfer the skillet to the oven. Cook the meat for 6 to 8 minutes, turning it halfway through, until the internal temperature reaches 130°F to 135°F for medium-rare. Remove the beef from the skillet, place on a plate, and tent loosely with aluminum foil so that the meat can rest for 10 minutes.
  8. Chop the beef into ½-to 1-inch chunks and add to the salad bowl. Add the tomatoes, blue cheese, greens, and croutons and toss gently to combine. Serve in deep bowls, scattering pickled onions over the top and grinding on additional black pepper at the table.

    TIPS AND TECHNIQUES

    To make our garlic croutons, we rubbed two thick slices of stale country bread with a clove of garlic, cut the bread into 1-inch cubes, and toasted them in the oven at 350°F for about 10 minutes.

    ABOUT THE COOK

    For more on lastnightsdinner, see Smoky Pork Burgers with Fennel and Red Cabbage Slaw, see Mussels for One (or Two) and see Seared Scallops with Spring Onion and Tarragon Cream.

    WHAT THE COMMUNITY SAID

    Recipegal: “Sounds delicious, and I might use leftover oven-roasted potatoes along with rib-eye steak.”