Serves a Crowd
Steak Salad With Garlic-Anchovy Vinaigrette
- Prep time 25 minutes
- Cook time 5 minutes
- Serves 2
Author Notes
When spring hits at Catbird Cottage, I’m thrown at full throttle into seedling-planting and garden projects galore. Not to mention spending time on our deck, where we soak in the innumerable goings-on of nature (forest bathing is a real thing). Springtime food is best when it can be thrown together in a flash and bring with it uplifting sustenance, to bolster the day’s remaining tasks. This juicy, flavor-packed beef salad comes together in a jiff. When we learned our dear mailman is a Wagyu beef farmer (!), we thought it would be a great ingredient to experiment with. Wagyu beef is intensely tender, thanks to its lacy muscle-to-fat ratio, and this particular Wagyu has the added benefit of having been pasture-raised just five miles from our cottage, true to the traditions of the Hudson Valley. Do yourself a favor and make the dressing the day before, so you can literally throw together the elements and feast when you’re ready. Preferably outdoors. —Melina Hammer
Ingredients
- Garlic-Anchovy Dressing
-
3
garlic cloves
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1 teaspoon
white wine vinegar
-
4
anchovy fillets, preferably oil-packed
-
1 tablespoon
Dijon mustard
-
1 teaspoon
freshly squeezed lemon juice
-
Freshly ground black pepper, to taste
-
1/3 cup
sunflower oil
- Steak Salad
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10 ounces
grass-fed New York strip steak, preferably Wagyu
-
Kosher salt
-
1
avocado
-
1
English cucumber
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1 tablespoon
butter
-
1/4 cup
coarsely chopped fresh dill
-
Freshly ground black pepper
-
Lemon wedges, for serving
-
Flaky salt, for serving
Directions
- Make the dressing: Trim and discard the bottoms of the garlic cloves, then place all of the ingredients into a small blender. Blend on high until emulsified. Taste and adjust the seasoning as needed. Transfer to a jar, seal, and chill in the refrigerator.
- Pat the steak dry and place on a tray or platter. Generously salt the meat on both sides. Let sit at room temperature while you work on the cucumber.
- Trim the ends of the cucumber, halve lengthwise, then cut crosswise into thick slices.
- Turn on your hood fan and open a couple windows for ventilation. Set a dry cast-iron pan over high heat until it’s smoking. Sprinkle the pan with salt, then add the steak. Add the butter and swirl to surround the steak on all sides. Cook for about 2 minutes, until a burnished crust forms, then lower the heat to medium-high. Flip the steak and baste with the hot fat for 10 to 15 seconds. Cook for another minute or so for medium-rare (130°F to 135°F). Transfer the steak to a platter and let rest for 10 to 15 minutes.
- Meanwhile, halve, pit, and peel the avocado, then cut it into chunks. In a large mixing bowl, combine the avocado, cucumber, dill, and 3 tablespoons of the dressing and toss to coat.
- Once the steak has rested, slice it thinly across the grain and add to the salad. Toss to incorporate and season with pepper to taste. Try a bite and add more dressing as needed.
- Divide between two plates, with a lemon wedge on each. Add a few grinds of black pepper and sprinkle with flaky salt.
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