Steak Salad With Shallot Vinaigrette Recipe

Name: Steak Salad With Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2 inch-thick) boneless New York strip steak (about 1 lb.); Kosher salt; Freshly ground black pepper; 1 small shallot, finely chopped; 1 Tbsp. Dijon mustard; 1 Tbsp. (or more) red wine vinegar; 6 Tbsp. extra-virgin olive oil, divided; 2 cups corn kernels (from about 2 ears corn); 2 sprigs thyme; 1 Tbsp. unsalted butter; 1 head of butter lettuce, leaves separated; 2 Persian cucumbers, thinly sliced; 1 pint cherry tomatoes, halved

Servings: persons

1 (1 1/2 inch-thick) boneless New York strip steak (about 1 lb.)
Kosher salt
Freshly ground black pepper
1 small shallot, finely chopped
1 Tbsp. Dijon mustard
1 Tbsp. (or more) red wine vinegar
6 Tbsp. extra-virgin olive oil, divided
2 cups corn kernels (from about 2 ears corn)
2 sprigs thyme
1 Tbsp. unsalted butter
1 head of butter lettuce, leaves separated
2 Persian cucumbers, thinly sliced
1 pint cherry tomatoes, halved

1
Pat steak dry with paper towels; season generously with salt and pepper. Let sit at room temperature while you make the dressing or up to 1 hour.
2
Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl. Whisking constantly, gradually stream in 5 Tbsp. oil. Whisk until dressing is thick and emulsified, then whisk in 1 Tbsp. water; season with salt. Taste and add a splash of vinegar if needed.
3
Heat a dry cast-iron skillet over medium-high. Pat steak dry again. Rub with remaining 1 Tbsp. oil. Cook until golden brown, about 3 minutes per side. Using tongs, turn steak onto fat cap and cook until browned, about 3 minutes. Turn steak back onto a flat side and cook, turning every minute or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125u00b0), about 4 minutes longer. Transfer to a cutting board; let rest 10 minutes.
4
Wipe out skillet and let cool 2 minutes. Set skillet over medium-high; cook corn, thyme, and butter, stirring occasionally, until corn is browned in spots, 5-7 minutes.
5
Arrange lettuce on a platter; season with salt and pepper. Whisk dressing to reincorporate and drizzle half over lettuce. Toss cucumbers and tomatoes in a medium bowl; season with salt and pepper. Drizzle in 2 Tbsp. dressing; toss again. Spoon over lettuce. Thinly slice steak crosswise; arrange on top. Drizzle remaining dressing over and top with corn.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1 1/2 inch-thick) boneless New York strip steak (about 1 lb.), Kosher salt, Freshly ground black pepper, 1 small shallot, finely chopped, and more.

Yes, Steak Salad With Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steak Salad With Shallot Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions