As part of my meat x fruit series that I announced through my Instagram, I’m sharing this recipe for steak salad. Steak salad is one of those classy adult-sy lookin’ dishes that makes me feel like I should be dressed up for the occasion. It’s a very easy meal to accomplish and the fruit involved rounds out the dish with its sweetness, perfectly balancing the savory meat and sharp arugula. The little spots of sauce in this salad are made from deglazing the pan that the steak was cooked in.
- 6oz piece of shell steak (also known as strip loin)
- couple pinches salt and black pepper
- some oil (I used walnut oil)
- 1 teaspoon grass-fed butter, ghee or coconut oil
- 1/4 onion, minced
- 1 clove garlic, minced
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/8 teaspoon sea salt
- 1/4 cup water
- 2 heaping cups of arugula
- 1/2 cup fresh blueberries (I personally don’t mind slightly thawed frozen ones either)
- flesh of 1/2 dragonfruit (totally optional)
1. Begin by putting your steak out onto a large plate and sprinkling with a couple pinches of salt and pepper on both sides. Then rub both sides with a little bit of oil. Allow your steak to come to room temperature, about an hour.
2. Gather your deglazing ingredients.
3. When your steak is ready at room temperature, blot it dry with a paper towel and prepare an ungreased hot pan with a heavy bottom (cast iron is best for this, but I didn’t have mine at the time, so I used a heavy bottomed stainless steel). When your pan is hot at high heat, gently slide your steak on and let it sear. When browned, do the same for the other side.
4. What I do next is something I learned from my dad. When the second side has seared, cover the whole pan and turn off the heat. Wait about 3-5 minutes to uncover, depending on the thickness of the steak, to reach a medium rare. It should be sizzling all through this cover period.
5. Set aside your steak on another plate to let it rest.
5. To deglaze your pan, keep all of the brown juices that were left in there, and melt about 1 teaspoon of butter or coconut oil in the pan over medium high heat. Brown the onion and garlic.
6. Once the onions turn translucent and are beginning to brown, add everything else on the deglazing list and let it come to a bubbling sizzle. Give everything a toss to form your sauce. I personally like to take this and blend it until smooth before serving, but you can leave it chunky too.
That’s it! Cut your steak up thinly and lay over a bed of arugula. Sprinkle with fresh blueberries and dragonfruit, and either drizzle or drop on your blueberry sauce.
There are so many different things you can do to switch up this high versatile recipe. For example, use other greens such as baby spinach, chard or lettuce as your base. You can also use other kinds of berries for the sauce, and for finishing it off, fresh pear, peach or even supremed (skin and pith removed) orange slices make great choices.