The Best Steak Salad Requires No Sophisticated Dressing
A mediocre salad can be made with a great dressing, but one of my favorite salads, the steak salad, is barely dressing. Rather than whipping a vinaigrette or creamy tahini , I prefer to end my ribayo-topped pile of greens with a squeeze of a lemon and more importantly, a pan juice.
After all, frying pan juices are delicious, but I would be lying if I said that the elegant laziness of this maneuver was not part of its charm. A good buttered marbled steak is your best bet, as you’ll need this hot fat to wilt and flavor a bunch of greens. Simply fry the steak in the pan as usual, adding at least a tablespoon (or two) of oil to form a crust, then remove the steak and let it rest. While he is resting, take some greens (plain, no clothes and no decorations) and sprinkle with juice directly from the pan, while not forgetting a little love for each leaf (you can toss it if necessary). Squeeze the juice of half a lemon on top, and cook the rest of the salad components.
For fillings other than steaks, you will need one alium (such as shallots, onions, or green onions), one sweet fruit (tomatoes or strawberries), and one cheese. Chop and sprinkle on greens, then chop the steak and place it there. Take a moment to admire the wonderful meal you’ve prepared for yourself, and then give it up.