Spring Steak Salad

by Joseph Erdos
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steakspringsalad.jpgSpring brings many colorful bounties, but the best of the season comes in green. This time of year farmers' markets are brimming with tender, young vegetables. That's why my friend Caroline and I decided to take a trip to the Union Square Greenmarket this past week to see what dish we could create together.

With all the beautiful salad greens available at the market, we naturally decided upon making a salad. After browsing all the produce to see what was the freshest and most appealing, we found some beautiful spinach for our base. We also gathered baby fingerling potatoes, baby red onions, and radishes. Caroline had the perfect idea, to flash pickle the radishes. And for a lean protein, I suggested a steak, which we picked up at the nearby Whole Foods Market. Once we had all our ingredients, we were ready to cook—and eat.

What we achieved was a colorful and healthy salad with a combination of earthy vegetables that encapsulated the flavors of spring. Warm roasted potatoes and onions, crunchy spinach, and pungent pickled radishes were all dressed in a classic vinaigrette and topped with slices of seared sirloin. This meal can be prepared easily for a lunch with a friend or include a robust red wine and you have a special dinner for two. It's the perfect salad with which to welcome spring.

Spring Steak Salad

1 pound baby red onions
1 pound baby fingerling potatoes
1 sprig rosemary, leaves only
4 tablespoons olive oil, divided
Kosher salt
freshly ground black pepper
1/2 cup cider vinegar
1/2 cup water
2 tablespoons sugar
1 bunch radishes
1 sirloin steak, about 1-1/2-inches thick
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 bunch spinach

Preheat oven to 475 degrees F. On a large rimmed baking sheet, toss onions, potatoes, and rosemary with 1 tablespoon olive oil. Season with salt and pepper. Roast, tossing once, until potatoes are tender, about 20 minutes.

In a small saucepan, combine cider vinegar, water, sugar, and 1/2 teaspoon salt. Bring to a boil, dissolving sugar. Pour over radishes in a medium bowl and submerge in liquid for 5 minutes. Once cool, thinly slice radishes.

Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add steak, seasoned with salt and pepper. For medium rare, cook 5 minutes per side. Set aside to rest 5 minutes; slice steak.

In a large bowl, whisk together mustard, red wine vinegar, and remaining 2 tablespoons oil. Add spinach and roasted vegetables; toss. Serve salad topped with sliced steak and radishes. Yield: 2 servings.


Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for food on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.  


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