SLICED STEAK AND RADICCHIO SALAD
Slivers of salt-seared sirloin adorn bitter radicchio leaves, creamy avocado and ruby-red grapefruit for this colorful fall season salad. Drizzled with a refreshing, citrusy honey-mustard dressing and topped with dry roasted peanuts, it can be served as a starter or on its own for a simple but satisfying supper.
PREP/COOK TIME: Not even 30 minutes
Makes 1 – 2 Servings
INGREDIENTS
1 – 8 Oz Sirloin Steak, Trimmed
2 Tbs – Kosher Salt
1 – Small Head of Radicchio
1 – Avocado (Ripened), Peeled, Pitted and Sliced
1 – Medium Ruby-Red Grapefruit, Supreme and Juiced
1 Tbs – Extra Virgin Olive Oil
2 Tsp – Honey
1 Tsp – Dijon Mustard
1 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
¼ Cup – Coarsely Chopped, Unsalted Dry Roasted Peanuts
THE NITTY GRITTY
SUPREMING (SEGMENTING) GRAPEFRUIT – With a very sharp knife, cut both the top and bottom of the fruit, setting a flat side on cutting board. Slice along the fruit's contour to remove peel and pith. Hold fruit over a bowl to catch juice. Slice segment by cutting along the membrane until you reach the center, then cut along adjoining side till cuts meet; removing segment with knife blade. Repeat. Transfer segments into bowl. Squeeze juice from membranes in a separate bowl; reserving 2 tbs for dressing.
CITRUS DRESSING – In a medium mixing bowl, whisk together grapefruit juice, olive oil, honey, mustard, salt and pepper till dressing emulsifies. Set dressing aside.
STEAK – Warm a large skillet, or non-stick pan, at high heat. Add salt to pan. Place steak in hot pan allowing it to sear for at least 2 – 3 minutes on each side. Remove steak to cutting board and let rest for 5 minutes. After steak has rested, cut slices no thicker than a ½ inch; slicing against the grain.
SALAD – In the same bowl with dressing, tear radicchio leaves into bite-size pieces and toss till coated. Add grapefruit segments and avocado; tossing lightly till combined. Plate and arrange steak slices atop salad. Garnish with peanuts and enjoy.
ADDITIONAL NOTE: This recipe isn’t iron-clad, of course. If anything, think of it as a guide. Many times I’ve made this salad with what I had on hand; using oranges if I don’t have grapefruit, for example, or adding capers and scallions—which lend a briny and mild pungency respectively—or cashews instead of peanuts; bringing additional salty, sweet, creaminess, while pumpkin seeds provide an earthy flavor and crunch.
OCTOBER 30, 2018
