This recipe, which I developed for Fine Cooking magazine many years ago, originally featured watercress. But you can use any combination of baby or small greens. On the Vineyard in high summer, the heat is too much for lettuce and arugula, but you could put together a nice salad of baby kale leaves, nasturtium leaves, parsley leaves, or whatever you have. Serving the salad on top of the grilled steak is a nice presentation. A local blue cheese like Bluebird from the Grey Barn and Farm is nice.
Serves 2 for dinner, 3 as a smaller meal
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- Kosher salt
- 12 to 14-ounce rib eye or strip steak (1-inch thick)
- Freshly ground black pepper
- 3 large shallots, sliced 1/4-inch thick (about 1 1/4 cups)
- 5 to 6 cups (lightly packed) any combination baby greens, small watercress sprigs, nasturtium or parsley leaves
- 2 ounces blue cheese (such as Bluebird or Stilton), crumbled (about ½ cup)
- Heat a gas grill to high, or prepare a medium-hot charcoal grill using a chimney starter (not lighter fluid).
1. In a small bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, the Worcestershire, the Dijon, and a generous pinch of salt.
2. Season both sides of the steak with ½ teaspoon salt and several grinds of fresh pepper.
3. Reduce the gas grill heat to medium-high or wait for the charcoal to be glowing and covered with some ash. Put the steak on the grill. Cook the steak about 5 to 6 minutes on the first side and 4 to 5 minutes on the second side for medium rare. (You can lift and change the angle of the steak on the first side after 3 minutes to get cross-hatch grill marks and to cook more evenly).
4. Let the steak rest, about 6 to 8 minutes. Meanwhile, heat the remaining olive oil in a medium (10-inch) nonstick skillet over medium-low heat. Add the shallots and a good pinch of salt and cook, stirring, until softened and lightly browned.
5. Slice the beef thinly. Fan pieces on serving plates. Rewhisk the dressing if necessary. Put the greens in a bowl and season with a bit of salt and pepper. Add the shallots, blue cheese and dressing and toss well. Arrange the salad over the steak and serve.
