hot salad
Everyone wants a cold ass salad, and I feel that isn’t necessarily right. My first salad for the blog had to be something memorable. Something anyone could make at a particularly low price. A salad for the masses would be the best. Salads need to fulfill the hearts as much as they fill the stomachs of others. We must eat to survive, and this salad is beyond the effective amount of nutrients. This salad is meant to thrive.
Women chefs/cooks are always inspiring. From the gentle hands, to the more refined palettes, to the unique approach to cuisine, the ladies are killing it. Farideh is no different. I came across her “Green Eggs & Ham” recipe while doing my daily browse through YouTube a few Sunday’s ago. And, I was obviously inspired. This recipe is my twist and take on hers. Let’s salad.
[Because I did this on a live stream, there are not many photos. I’ll add more once I repeat this recipe—which will be soon.]
hot steak salad
ingredients:
12 oz. new york sirloin steak
1 clove garlic
sprig of thyme
1T unsalted butter
2-3T olive oil
salt & pepper to taste
salad:
12 oz. rainbow swiss chard
8 oz. kale
1c sliced prosciutto
1/2c dill
1/2c parsley
1 bunch green onions
3 cloves garlic thinly sliced
1/2 juice of lemon
3T olive oil
salt & pepper to taste
spicy sriracha vinaigrette:
1/2c ground mustard
1/4c balsamic vinegar
2-3T sriracha sauce
2T hot honey OR regular honey
1T olive oil
1t dried parsley flakes
salt & pepper to taste
garnish:
red onions sliced
roma tomatoes sliced
avocado sliced
blue cheese crumbles
sweet corn (can cook this with super greens or separate)
helpful items:
12” cast iron skillet
recipe:
Salt & pepper/season steak and set aside.
Peel leaves from swiss chard and kale. Keep stems. Roughly chop leaves and set aside in bowl. Roughly chop stems and set aside in separate bowl.
Roughly chop dill, green onions and parsley. Set aside in bowl.
Pour oil inside medium-size pan and heat to medium-high. Pour prosciutto inside and heat until crispy texture. Scrap prosciutto out and add garlic. Cook for 30 seconds. Pour chopped stems into pan and cook for 2-3 minutes OR until aromatic. Pour chopped dill, green onions and parsley into pan. Lightly salt and pepper. Cook for 3-5 minutes. Add chopped kale and swiss chard. Cook for 6-10 minutes while vegetables reduce. Cover and set aside.
Pour oil inside medium-size pan and heat to high. Place seasoned steak into pan. Cook in pan for 2-3 minutes. Flip steak and add butter, garlic and thyme. Pour melted butter on top of flipped steak. Cook for 2-3 minutes. Set steak aside. Allow to cool for 15-20 minutes for best taste.
If you’d like beyond rare texture, cook for an extra 3-4 minutes.
In a small-sized mixing bowl, mix ground mustard, balsamic vinegar, sriracha sauce, hot honey/honey, olive oil, parsley flakes and salt & pepper to taste.
Add more balsamic vinegar for a more bitter taste. Add more sriracha sauce for a more spicy taste.
Uncover salad from step 4 and garnish with juice of lemon. Add sliced steak, red onions, tomatoes, avocado slices, blue cheese crumbles and sweet corn. Drizzle spicy sriracha vinaigrette over salad. enjoy!
