STEAK AND PERSIMMON SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steak and Persimmon Salad with Honey Balsamic Vinaigrette image

Provided by Jet Tila

Time 25m

Yield 2 servings

Number Of Ingredients 17

1 tablespoon olive oil, plus more for the grill or grill pan
1 to 1 1/2 pounds flank steak or strip steak
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 clove garlic, smashed
1/2 cup roasted walnut oil
Kosher salt and freshly ground black pepper
4 cups baby kale
2 cups arugula
1/4 cup flat-leaf parsley leaves, roughly chopped
1 cup dried figs, stemmed and halved
1 cup candied walnuts
1/2 cup crumbled sweet blue cheese, such as Gorgonzola cheese
2 Fuyu persimmons, peeled, seeded and thinly sliced
Kosher salt and freshly ground black pepper

Steps:

For the steak: Heat a grill to high for at least 5 minutes or heat a grill pan over medium-high heat; oil the grates.
Pat the steak dry with a paper towel and place on a plate. Season generously with salt and a pinch of pepper. Drizzle with 1 tablespoon olive oil.
Grill the steak until well browned, 3 to 4 minutes. Flip and grill until an instant-read thermometer inserted into the steak registers about 125 degrees F for medium rare, 3 to 4 minutes, or to desired doneness. Transfer to a cutting board and let rest 5 minutes.
For the honey mustard balsamic vinaigrette: Place the vinegar, honey, mustard, garlic and walnut oil in a medium bowl. Season with a heavy pinch of salt and pepper. Combine the vinaigrette in the bowl using an immersion blender until the ingredients emulsify, about 30 seconds.
For the salad: Combine the kale, arugula, parsley, figs, walnuts, blue cheese and persimmons in a large bowl. Rain in a nice pinch of salt and pepper. Dress the salad with about half of the vinaigrette, tossing well to coat. Taste and add more vinaigrette to taste (see Cook's Note).

There are no comments yet!

Name

Message