Steak Salad with Charred Green Onions and Beets

Name: Steak Salad with Charred Green Onions and Beets
Prep time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 (2" thick) boneless top loin beefsteak (1 lb.); 1 tbsp. vegetable oil; 1/2 bunch green onions, halved; 3/4 tsp. flaky sea salt; 1 5 oz. container mixed greens; 1/2 small head radicchio, leaves separated and torn; 4 cooked beets, quartered; 1/4 c. red wine vinegar; 1 tbsp. extra virgin olive oil; 2 oz. blue cheese, crumbled

By The Good Housekeeping Test KitchenPublished: Jan 5, 2016

Mike Garten

Yields:

Prep Time:

15 mins

Total Time:

35 mins

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Sous vide is French for "under vaccum" and hyper-skilled chefs use the technique to cook meat or fish to perfection.

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Ingredients

1
(2" thick) boneless top loin beefsteak (1 lb.)
1 Tbsp.
vegetable oil
1/2
bunch green onions, halved
3/4 tsp.
flaky sea salt
1
5 oz. container mixed greens
1/2
small head radicchio, leaves separated and torn
4
cooked beets, quartered
1/4 cup
red wine vinegar
1 Tbsp.
extra virgin olive oil
2 oz.
blue cheese, crumbled

Directions

1. Step 1In 8-quart saucepot, set up sous vide device as package directs. Add water and set temperature to 130 degrees F on device. Place steak in gallon-size resealable plastic bag; seal tightly, pushing out excess air. Place bag in hot water. Cook 2 hours. Remove bag from water. Remove steak from bag; pat dry.
2. Step 2In 10" skillet, heat oil on medium-high until very hot. Add green onions; cook 2 minutes or until lightly charred, turning. Add steak to skillet. Cook 2 minutes, turning frequently. Transfer to cutting board; sprinkle with 1/2 teaspoon flaky sea salt and thickly slice.
3. Step 3In large bowl, toss greens, radicchio, beets, vinegar, olive oil and 1/4 teaspoon each flaky sea salt and pepper. Transfer to platter. Top with steak, onions and blue cheese.

About 315 cals, 29 g protein, 9 g carbs, 18 g fat (6 g sat), 3 g fiber, 735 mg sodium.

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