Australian steak salad with heirloom radish & red wine reduction vinaigrette
Prep
15 min
Total
25 min
Serves
4
Chef Randy Feltis returns from Australia with this locally inspired steak salad recipe. For a fresh twist to classic salad toppings, garnish with warm, buttery croissant croutons.
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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
Instructions
- 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.