Steak Salad with Shallots and Red Wine Recipe

Name: Steak Salad with Shallots and Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1/2 teaspoon ground cumin; 2 (1 1/2-inch-thick) boneless top loin steaks (10 ounces each); 2 tablespoons olive oil; 1/2 pound large shallots, thinly sliced lengthwise (2 cups); 1/2 cup dry red wine; 1/4 cup red-wine vinegar; 1 tablespoon packed dark brown sugar; 3 tablespoons unsalted butter; 1 head escarole (1 pound), torn into 1-inch pieces (6 cups); Special equipment: an instant-read thermometer

Servings: persons

1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
2 (1 1/2-inch-thick) boneless top loin steaks (10 ounces each)
2 tablespoons olive oil
1/2 pound large shallots, thinly sliced lengthwise (2 cups)
1/2 cup dry red wine
1/4 cup red-wine vinegar
1 tablespoon packed dark brown sugar
3 tablespoons unsalted butter
1 head escarole (1 pound), torn into 1-inch pieces (6 cups)
Special equipment: an instant-read thermometer

1
Stir together salt, pepper, and cumin in a small bowl.
2
Pat steaks dry and sprinkle spice mixture evenly on both sides, rubbing to adhere.
3
Heat oil in a 10- to 12-inch heavy skillet over moderate heat until hot but not smoking, then cook steaks, turning over once, until thermometer inserted horizontally registers 115F, about 12 minutes total.
4
Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes.
5
(Beef will continue to cook as it stands.)
6
Add shallots to skillet and cook over moderate heat, stirring frequently, until just softened, about 3 minutes.
7
Stir in wine, vinegar, and brown sugar and cook 3 minutes.
8
Add butter and cook, whisking constantly, until butter is incorporated and sauce is slightly thickened.
9
Pour any meat juices accumulated on cutting board into sauce.
10
Cut steaks into 1/4-inch slices and serve over escarole.
11
Spoon shallots and sauce over steak.

297

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon ground cumin, 2 (1 1/2-inch-thick) boneless top loin steaks (10 ounces each), and more.

Yes, Steak Salad with Shallots and Red Wine 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 Shallots and Red Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions