Beef, Radicchio And Green Bean Salad With Chile-Lime Dressing
serves 2-4
This is a reasonably light (but filling) salad-as-meal, with all the parts playing beautifully off of each other. For a spicier salad, use a full serrano or some other hot pepper, but don't use too much or you'll overpower the dressing.
1 pound flank steak
2 teaspoons canola oil (for searing the steak)
1 1/2 pounds green beens, trimmed and cut in half on the bias
1/3 cup lime juice
1 teaspoon lime zest
1/2 serrano chile, thinly sliced
1 clove garlic, minced
1 teaspoon honey
1 teaspoon Thai fish sauce
2 tablespoons canola oil (for the dressing)
4 heads radicchio, cut into 1-inch pieces
prep: 10 minutes
total: 40 minutes
large pot
large oven-safe sauté pan
digital, instant-read meat thermometer
small bowl
whisk
1. Preheat the oven to 400F and put the rack in the middle position. Season the flank steak on both sides with salt and pepper. Bring a large pot of water and 2 teaspoons salt to a boil.
2. Heat the oil in a large oven-safe sauté pan over medium-high heat. When the oil is hot and shimmering, put the flank steak in the pan. Leave it alone to brown on the first side, 2-4 minutes. Turn the steak over and brown on the second side, 2-4 more minutes.
3. Put the steak in the oven to roast until it reaches 140F in the thickest part for medium rare, 5-10 minutes. Remove the steak to a cutting board to rest.
4. Meanwhile, prep the other ingredients. When the pot of water boils, add the green beans and stir. Cook until the beans turn bright green, only 1-2 minutes. Drain the green beans and dry them on a kitchen towel.
5. In a small bowl, whisk together the lime juice, zest, serrano, garlic, honey ,and soy sauce. Slowly whisk in the canola oil until the dressing emulsifies.
6. Put the radicchio and green beans in a bowl. Add a little of the vinaigrette at a time, tasting as you go, until the salad is lightly coated. Thinly slice the flank steak across the grain. Arrange some salad on each plate. Top with the steak and a little more of the dressing.
2. Heat the oil in a large oven-safe sauté pan over medium-high heat. When the oil is hot and shimmering, put the flank steak in the pan. Leave it alone to brown on the first side, 2-4 minutes. Turn the steak over and brown on the second side, 2-4 more minutes.
3. Put the steak in the oven to roast until it reaches 140F in the thickest part for medium rare, 5-10 minutes. Remove the steak to a cutting board to rest.
4. Meanwhile, prep the other ingredients. When the pot of water boils, add the green beans and stir. Cook until the beans turn bright green, only 1-2 minutes. Drain the green beans and dry them on a kitchen towel.
5. In a small bowl, whisk together the lime juice, zest, serrano, garlic, honey ,and soy sauce. Slowly whisk in the canola oil until the dressing emulsifies.
6. Put the radicchio and green beans in a bowl. Add a little of the vinaigrette at a time, tasting as you go, until the salad is lightly coated. Thinly slice the flank steak across the grain. Arrange some salad on each plate. Top with the steak and a little more of the dressing.
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