Sweet Pepper And Steak Salad
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
40
Spice
55
Sweetness
38
Sourness
43
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
Red Wine Vinegar1 tsp
Honey1 tsp
Kosher Salt2 tbsps
Extra-Virgin Olive Oil1
Salt4 cups
Watercress (chopped)1 cup
Grape (halved)Directions:
1
For the vinaigrette: Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved
2
While whisking constantly, pour in the olive oil
3
Stir in the chives, taste, and adjust seasoning as desired
4
Set aside until ready to use
5
For the salad: Heat the grill to medium (350 degrees F) and rub the grate with a towel dipped in oil
6
Brush the vegetables all over with oil and season well with salt and pepper, to taste
7
Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and 15 minutes for the peppers
8
Remove the vegetables from the grill to a cutting board and let cool slightly
9
Cut the onion rings into quarters and cut the peppers into 1-inch cubes
10
Reserve
11
Season the steak generously with salt and freshly ground black pepper
12
Grill the steak until desired doneness, about 4 minutes on each side for medium-rare
13
Transfer to a cutting board and let rest for 5 minutes
14
Cut the steak against the grain into 1/2-inch slices and add to a medium bowl
15
Pour 1/3 of the vinaigrette over the steak and toss to coat
16
Combine the peppers, onion, watercress or arugula, tomatoes, and the remaining vinaigrette in a large serving bowl, and toss to combine
17
Top with the steak, adjust seasoning, as desired, and serve