Steak Salad with Shallot Vinaigrette

Ingredients for Steak Salad with Shallot Vinaigrette

• 1 (1 1/2 inch-thick) boneless New York strip steak (about 450g .)

• Sale kosher

• Pepe nero macinato fresco

• 1 scalogno piccolo, tritato finemente

• 1 cucchiaio di senape di Digione

• 1 tablespoon (or more) red wine vinegar

• 90ml olio extravergine d'oliva, diviso

• 475ml corn kernels (from about 2 ears corn)

• 2 rametti di timo

• 1 cucchiaio di burro non salato

• 1 head of butter lettuce, leaves separated

• 2 cetrioli persiani, affettati sottilmente

• 575ml cherry tomatoes, halved

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.

Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl. Whisking constantly, gradually stream in 80ml oil. Whisk until dressing is thick and emulsified, then whisk in 1 tablespoon water; season with salt. Taste and add a splash of vinegar if needed.

Heat a dry cast-iron skillet over medium-high. Pat steak dry again. Rub with remaining 1 tablespoon 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 125°), about 4 minutes longer. Transfer to a cutting board; let rest 10 minutes.

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.

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 tablespoons dressing; toss again. Spoon over lettuce. Thinly slice steak crosswise; arrange on top. Drizzle remaining dressing over and top with corn.

Avvertenza

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