
Steak, Apple and Chard Salad with Green Tea Vinaigrette
SERVES
2PREP TIME
00 minCOOK TIME
00 minIngredients
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)
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
Directions
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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.
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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.
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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.
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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.
