Steak, Apple and Chard Salad with Green Tea Vinaigrette




00 min


00 min


For Steak:

½ teaspoon sea salt

¼ teaspoon turmeric

¼ teaspoon garlic powder

¼ teaspoon dried basil

¼ teaspoon dried mint

¼ teaspoon white pepper

2 teaspoons olive oil

2 10-oz. New York strip steaks (1 ½ to 2 inches thick)

For Salad:

2 teaspoons green tea leaves

1/3 cup white wine vinegar

1 ½ tablespoons honey

1 teaspoon fresh thyme

1 teaspoon minced shallot

1 cup olive oil

Sea salt and freshly ground black pepper, to taste

1 bunch red chard, thinly sliced and chopped

½ apple, thinly sliced

¼ red onion, thinly sliced


  1. Preheat a large cast-iron skillet over high heat. In a small bowl, combine all steak seasonings (sea salt through white pepper), then add olive oil to create a paste. Pat steaks dry thoroughly, then rub paste mixture all over steaks. Let stand for 15 minutes.

  2. Meanwhile, make salad dressing: In a shallow bowl, whisk tea leaves, vinegar, honey, thyme and shallot. Whisking constantly, slowly drizzle in oil until emulsified. Taste and season with salt and pepper.

  3. When pan is hot, add steaks and cook until desired doneness, about 4 to 4 ½ minutes per side for medium (130 to 135ºF on a meat thermometer). Transfer to a cutting board and let rest for 5 minutes.

  4. Prepare salad: Toss chard, apple and red onion together in a large bowl. Drizzle with a few tablespoons of green tea vinaigrette and toss, adding more dressing if desired. Divide salad among 4 serving bowls. Slice steak, place on top of salad and serve, passing leftover dressing at the table.

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