Prep
15 min
Total
25 min
Serves
4
INGREDIENTS
- 2 x 14 oz striploin steaks
- 4 cups heirloom radish sliced (red, black and pink)
- 4 cups salad greens
- 1 cup croissant croutons
Vinaigrette
- 1 cup red wine
- 1 tbsp chopped shallots
- 1 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- salt and pepper
METHOD
- Season and sear steaks in medium high heat, cast iron pan. Cook for 2 minutes on each 4 sides.
- Remove pan from heat and let rest for 10 minutes.
- Remove steaks and place pan back on heat, add shallots to beef juices. Deglaze with red wine and reduce by 4 times the volume.
- Add olive oil and season with salt and pepper.
- Carve steak and place on half of plate.
- Toss greens and radish with croutons and place on other side.
- Gently glaze the salad and garnish the plate with vinaigrette.
