Andrew Purcell
Hands-On Time
20 Mins
Total Time
30 Mins
Yield
Serves 4

This elegant steak salad is here to bring some originality to dinner at home. Fancy salads can feel like the domain of restaurants, but this quick and easy recipe delivers original flavors in a sophisticated package. The blackberry vinaigrette brings a sweet-tart balance to the savory steak and peppery arugula. Pistachios and goat cheese add richness and complexity to each bite. Serve with rosé to draw out the sweet berry flavors, or a light, earthy red to contrast the juicy steak. P.S. The blackberry vinaigrette is worth making on its own, to serve with grilled chicken breasts or drizzle over a savory yogurt dip.

How to Make It

Step 1

Heat a large cast-iron skillet over medium-high. Season steak with 1 teaspoon each salt and pepper, gently pressing on both sides of steak to adhere. Heat 1 tablespoon oil in skillet. Add steak and cook, undisturbed, for 4 minutes. Flip and cook, undisturbed, until seared on other side, 4 to 5 minutes. Add 1 tablespoon oil to skillet and continue cooking steak, spooning oil drippings over steak often, until desired degree of doneness, 2 to 3 minutes for medium-rare (a thermometer inserted in thickest portion will register 122°F). Transfer to a plate; let rest for 10 minutes before slicing against the grain.

Step 2

Meanwhile, whisk vinegar, honey, and remaining ¼ teaspoon each salt and pepper and 3 tablespoons oil in a large bowl. Stir in blackberries. Add arugula and pistachios and toss to coat. Top with steak and cheese.

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