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Recipes
June 2013

Steak Salad with Herbs

By Alison RomanPhotography by Danny Kim

3.6

(7)

Image may contain Plant Food Produce Vegetable and Arugula

You can also try this recipe with chives, dill, oregano, or parsley.

Recipe information

  • Yield

    4 Servings

Ingredients

1

shallot, thinly sliced crosswise, separated into rings

1

/4 cup red wine vinegar

1

/2 cup plus 2 tablespoons olive oil

Kosher salt, freshly ground pepper

1

medium eggplant, cut lengthwise into 1-inch wedges, wedges halved crosswise

2

ears of corn, husked

1

pound hanger or skirt steak

2

cups baby arugula

2

cups (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)

Need to make a substitution?

Preparation

  1. Step 1

    Toss shallot and vinegar in a small bowl; let sit 5 minutes. Whisk in 1/2 cup oil. Season vinaigrette with salt and pepper; set aside.

    Step 2

    Prepare grill for medium-high heat. Brush eggplant and corn with remaining 2 tablespoons oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 10–15 minutes; let cool. Cut kernels from cobs.

    Step 3

    Meanwhile, season steak with salt and pepper and grill until medium-rare, 5–7 minutes per side for hanger steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.

    Step 4

    Toss arugula, herbs, eggplant, corn, steak, and reserved vinaigrette in a medium bowl; season with salt and pepper.

Nutrition Per Serving

4 servings
1 serving contains: Calories (kcal) 620 Fat (g) 47 Saturated Fat (g) 10 Cholesterol (mg) 65 Carbohydrates (g) 20 Dietary Fiber (g) 6 Total Sugars (g) 6 Protein (g) 34 Sodium (mg) 220
Explore Bon AppétitSaladSteakBeefMeatArugulaLeafy GreensVegetableBasilCilantroMintCornChiveOreganoParsleyDillEggplantSummerQuickEasyWeeknight MealsMainDairy-FreeGluten-FreeNut-FreeGrillingDinner