Monday, June 21, 2010

Recipe: Seared Steak Salad

This one will make you seem like a true gourmet, without much actual cooking involved. Feeds two people (and is surprisingly filling, serve as the main course). This recipe is also good with seared tuna.


1. One mango, diced
2. One package red raspberries
3. Two large handfuls baby spinach
4. 1/3 cup toasted almonds
5. small handful toasted sunflower seeds

6. two six-ounce (approximately) steaks or fillet mignon cuts if you're feeling fancy
7. one tablespoon butter or enough sesame oil to coat the bottom of your pan

8. Mustard Vinaigrette

Proportions are flexible.


1. Place a pan large enough to hold both steaks on med/high-high.
2. Add butter before completely up to temp, oil can be added earlier.
3. When butter is melted or oil is hot lay on the steaks.
4. After just a minute or so: flip, give one more minute, and remove.
5. Being careful not to burn your fingers, slice meat into thin strips with a sharp knife. It should look pretty darn raw in the middle, hence "seared" (think fancy Mediterranean restaurant). If you feel more comfortable cooking the steak a little further, make sure you slice it extra thin afterward to achieve the same tenderness.

6. Toast almonds and sunflower seeds in a dry pan on med. Do not burn. Under-toasted is better than going too far. Seeds should be browned slightly.

7. Toss mango, raspberries, spinach, almonds, and sunflower seeds in a large bowl.
8. Coat with mustard vinaigrette.
9. Divide into servings, lay seared meat over top, drizzle vinaigrette once more.

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