Steak Salad Niçoise
Picture Credit: @behindkitchendoors
2 large eggs (refrigerator-cold) 10 ounce red potatoes 12 ounces haricots verts (French green beans)
Cooking spray 8 ounces trimmed New York strip steak 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon fresh thyme leaves 2 1/2 tablespoons olive oil 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1 small garlic clove, grated 3 cups chopped romaine lettuce 1 cup halved cherry tomatoes 20 niçoise olives 1 teaspoon green chillis 1 teaspoon garlic
Place eggs and potatoes in a large saucepan; cover with cold water to 2 inches above eggs. Bring to a boil; reduce heat to medium-low, and cook 7 minutes. Remove eggs from pan; place in a large ice water-filled bowl. Continue cooking potatoes 13 more minutes or until tender. Remove potatoes with a slotted spoon. Cool slightly; cut into quarters. Add beans to boiling water; cook 4 minutes or until crisp-tender; drain and place in ice water. Drain well; place potatoes and beans in a large bowl. Peel eggs; cut into quarters, and set aside.
Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Marinate steak in olive oil, salt, garlic and green chillies. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut across grain into thin slices; sprinkle 1/8 teaspoon pepper.
Combine remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, parsley, and next 5 ingredients (through garlic) in a small bowl or jar; stir with a whisk or shake until well blended. Drizzle half of dressing over potato mixture; toss to coat. Divide potatoes, beans, steak, lettuce, tomatoes, olives, and eggs evenly among 4 plates. Drizzle remaining dressing over servings
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