Here is our second recipe from 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love that author Jill Silverman Hough wanted to share with our readers for summer.
Steak Salad with Tomatoes, Parmesan, and Dijon Vinaigrette
Pair with Zinfandel
From “100 Perfect Pairings: Small Plates to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2010)
You can definitely enjoy red wine with salad, especially if it’s a hearty salad like this one, where although the portions are light, the flavors are bold. Ingredients that help make the bridge to Zinfandel include not only the grilled steak but also the bright vinaigrette, playing off the acid in the wine, and the slightly bitter radicchio, playing off the tannins.
- 4 teaspoons red wine vinegar
- 2 cloves garlic, pressed through a garlic press or minced
- 1 teaspoon Dijon mustard
- 1 teaspoon coarse kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 tablespoons extra virgin olive oil
- 1 ounce Parmesan cheese
- 12 ounces boneless sirloin steak or flank steak, about 3/4 inch thick
- 6 cups loosely packed mixed salad greens (about 3 ounces)
- 1/2 small red onion, halved and thinly sliced
- 1/2 head radicchio, halved, cored, and cut into 1/4-inch shreds (you should have 2 3/4 to 3 cups)
- 9 cherry tomatoes, halved
In a small bowl, combine the vinegar, garlic, mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, whisking to dissolve the salt. Whisk in the olive oil. Set aside. (You can prepare the dressing up to 3 days in advance, storing it covered in the refrigerator. Return to room temperature before serving.)
Use a vegetable peeler to cut the cheese into thick shaves (you should have about 1/3 cup). Set aside. (You can shave the cheese up to a day in advance, storing it covered in the refrigerator.)
Prepare the grill to high heat and lightly oil the grate. Sprinkle the steak with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Grill to desired doneness, about 4 minutes per side for medium rare. Remove the steak from the grill and let it rest, loosely covered with foil, for 5 minutes.
Meanwhile, in a large bowl, combine the greens, onion, and radicchio with about half of the dressing. Arrange the mixture on a platter or on individual plates, dividing it evenly.
Cut the steak across the grain diagonally into thin slices. Arrange the steak and tomatoes over the greens. Drizzle with the remaining dressing, sprinkle with the cheese, and serve.
Copyright Jill Silverman Hough. All rights reserved.