Cheesesteak Salad with Parmesan Peppercorn Dressing

Cheesesteak Salad

Pardon the bowl; it belongs to my roommate (and indeed, that’s her salad, as mine was half-eaten before I remembered it missed its photo shoot). This is a fairly loose interpretation of the state of cheesesteak-ness, what with tomatoes and lettuce and such, but it ended up being quite popular around here. Boy roommate and I gobbled ours up with abandon!

It’s fairly easy to assemble, though there is a fair amount of cooking involved (onions, croutons, steak). Fortunately, it can all be done in one cast iron skillet, if you have one — just wipe out breadcrumbs as necessary and adjust the heat. The recipe as given serves three, though it’s fairly easy to scale.

Cheesesteak Salad with Parmesan Peppercorn Dressing, partially adapted from Simply Scratch

Dressing:
2 cloves garlic, grated or pressed
3 Tbsp. finely grated Parmesan
3 Tbsp. white wine vinegar
6 Tbsp. extra virgin olive oil
6 Tbsp. mayonnaise
2 Tbsp. plain Greek yogurt
salt & pepper to taste

Onions:
2 large onions, quartered, quarters sliced
3 Tbsp. butter
1 Tbsp. olive oil
salt & pepper to taste

Croutons:
1/2 loaf grocery-store ciabatta bread
3 Tbsp. butter
2 Tbsp. olive oil
garlic powder
dried oregano
salt & pepper to taste

Steak:
2 New York strip steaks
olive oil
onion powder
garlic powder
salt & pepper

Serving:
salad greens
Provolone cheese
cherry tomatoes, quartered

Make dressing: Combine all the ingredients in a jar with a tight-fitting lid and shake the hell out of it. Refrigerate. Ideally, do this yesterday, so flavors can meld.

Make caramelized onions: Melt the butter with the oil in a cast iron skillet over medium heat. Add the onions, salt them, and stir until they’ve softened, then drop the heat to medium low and cook them pretty much forever, until they’re soft and sticky and brown. You don’t need to stir constantly, but you do need to stir pretty often, so don’t go take a nap or anything. These can be made in advance; just stick them in a tub in the fridge and microwave them a bit to loosen them up at salading time.

Make croutons: Melt the butter with the oil in the same skillet over medium heat (just wipe it out, the onion flavor is nice) and cut the bread in about 1″ cubes. When the butter has foamed out, add the bread to the skillet and toss to get all the butter and oil soaked up. Sprinkle with salt, pepper, oregano and garlic powder to taste. Cook over medium heat, stirring constantly, until croutons are brown and crunchy, but maybe a bit chewy in the middle.

Make steak: Wipe out the skillet again! Set it over screechingly high heat. Pat the steaks dry with paper towels, then drizzle with a tiny bit of olive oil and rub that over the surface of the meat. Sprinkle with salt, pepper, onion powder and garlic powder. Cook for about 3 minutes (until a nice crust forms), flip, and cook to the doneness you like (you may want to drop the heat if you have thicker steaks — mine were really thin). Let it rest for 10-15 minutes and then slice. On the bias, if you’re feeling fancy and your steak is thick enough!

Saladize: Put greens in a bowl. Sprinkle with cherry tomatoes, caramelized onions, steak, torn Provolone slices, and croutons. Dress. Serve!

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~ by iliadawry on 1 July 2013.

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