Minute Steak Salad with Goat Cheese and Pickled Onions

The minute steak is much maligned. People think that it is cheap, thin, and tough…a little like Tara Reid. BUT…if it is prepared properly, with a bit of acidic marinade and a VERY QUICK sear so it is left quite rare…it is cheap, thin, and divine. London broil for a fraction of the price – a perfect luncheon for one.

Of course, the way to do this the right way is to serve it on a crusty roll with sautéed onions, melted swiss cheese, and plenty of Tabasco sauce.

But, in the interest of using up the arugula in my fridge, I made it a steakhouse salad instead.

Salads are wonderful, even and especially in the winter. They can be a refreshing,filling, and – yes – even a little bit indulgent – ending to a day of eating cereal and microwaved burritos at work.

Minute steak salad with goat cheese and pickled onions

minute steak salad

Ingredients:

2 minute steaks (or 1 leftover flank steak, skirt steak, filet mignon…nothing too fatty)

1 bunch arugula, washed and dried

1/4 cup crumbled goat cheese (I love bucheron)

1 dash Worcestershire sauce

1 recipe pickled onions

drizzling of steak sauce

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1. Put the Worcestershire sauce and the steaks in a zip top bag. Marinate for 30 minutes or so.

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2. Put the stove on high and put the steak in a notstick skillet, or a one that is greased with a wee bit of oil.

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3. For small minute steaks, cook no more than 1.5 minutes per side. Remove them and let them rest so the juices redistribute.

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4. Cut the steak into bite size pieces. That color in the photo is ideal…no grayer than that.

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5. Put all of the ingredients into the salad bowl and eat immediately.

This is what makes minute steak good – quick cooking and complimentary side components. Warm steak, juicy and salty, softening the rough arugula and bringing out its slightly bitter tones. The onions are piquant and the tomatoes are soft and sweet. The goat cheese warms under the heat of the steak, melting slightly and releasing its tangy,savor flavor. The steak sauce is sweet and spicy – making this more of a meal and less of a salad. The important step is to eat this while the steak is still warm and that the steak be very rare so it’s still juicy even though it’s thin.

And, now…a slow clap for the minute steak:

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Comments

  1. “Like Tara Reid”…. LOL!!!!