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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 each - poblano peppers, seeded and diced
  • 2 each - red finger, Fresno or serrano chilis, seeded and diced
  • 10 each - shallots
  • 2 tablespoons - olive oil
  • 2 tablespoons - tomato paste
  • 4 tablespoons - red wine vinegar
  • 2 each - 16 oz NY strip steaks or shell steaks
  • 1 pinchs - salt and pepper
  • 1 pints - cherry tomatoes, halved
  • 4 ounces - baby arugula
  • Directions:

    1. Preheat oven to 450°.
    2. Roast peppers and chilis until charred, 10-15 minutes.
    3. Toss shallots with olive oil and roast until tender, 35-40 minutes. Let cool and chop into 1" pieces.
    4. Combine peppers, chilis, tomato paste, and vinegar. Add shallots.
    5. Turn oven down to 400°. Season steaks with salt and pepper. Roast until medium rare, 8-10 minutes per side. Let rest for 5 minutes, then slice thinly and toss with pepper-shallot mixture, tomatoes, and arugula.

    Brief Description

    NY Strip Steak with Tomato, Arugula & Salsa

    Main Ingredient:

    NY Strip Steak

    Category:  Salads

    Cuisine:  American

    Prep Time: 1 hour(s)
    Cook Time: 25 min

    Source

    Jonathan Waxman (People Magazine)

    Posted By:

    dparker

    Posted On:

    July 9, 2013

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