Steak Salad With Vegetables

Name: Steak Salad With Vegetables
Total time: 3 h 30 min
Yield: Four servings
Ingredients: 1 medium morel, cleaned and chopped (about 1/4 cup); 1 cup imported peanut oil; 1/4 cup good quality red-wine vinegar (or less, depending on the acidity); 1 teaspoon Dijon-type mustard; Salt and freshly ground white pepper to taste; 2 heads bibb lettuce, trimmed, washed and thoroughly dried; 1 small head red Boston lettuce, trimmed, washed and thoroughly dried; 1 cup hulled green peas (about 3/4 pound); 1/2 lemon, juiced; 1 cup shelled fava beans (about 1 pound); 1 bunch scallions, cut 2 inches long, including some of the green, and trimmed; 16 tiny new potatoes, washed; 1 cup chicken stock; 5 to 7 ounces fresh small morels, cleaned just before cooking; 3 ripe tomatoes (about 1 pound), blanched, peeled, seeded and juice removed and reserved; 1 cumin seed, peeled and crushed fine; 1 tablespoon first-pressing olive oil; Salt and freshly ground pepper to taste; 1 2- to 2 1/2-pound boneless sirloin with fat at room temperature; Kosher salt and freshly ground black pepper; 1 cup chervil sprigs, stems removed and very loosely packed (i.e. fluffy)

By Linda Wells

Total Time: 1 hour 30 minutes, plus 2 hours' steeping
Rating: 3(22)
Comments: Read comments

This is a hearty meat-and-potato dish. For those who wish, the steak can be omitted. Wild mushrooms will provide a meaty flavor.

Featured in: FOOD; Salad Days

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Ingredients

Yield:Four servings

The Vinaigrette

1medium morel, cleaned and chopped (about ¼ cup)
1cup imported peanut oil
¼cup good quality red-wine vinegar (or less, depending on the acidity)
1teaspoon Dijon-type mustard
Salt and freshly ground white pepper to taste

The Salad

2heads bibb lettuce, trimmed, washed and thoroughly dried
1small head red Boston lettuce, trimmed, washed and thoroughly dried
1cup hulled green peas (about ¾ pound)
½lemon, juiced
1cup shelled fava beans (about 1 pound)
1bunch scallions, cut 2 inches long, including some of the green, and trimmed
16tiny new potatoes, washed
1cup chicken stock
5 to 7ounces fresh small morels, cleaned just before cooking

The Tomato Relish

3ripe tomatoes (about 1 pound), blanched, peeled, seeded and juice removed and reserved
1cumin seed, peeled and crushed fine
1tablespoon first-pressing olive oil
Salt and freshly ground pepper to taste

The Steak

12- to 2½-pound boneless sirloin with fat at room temperature
Kosher salt and freshly ground black pepper
1cup chervil sprigs, stems removed and very loosely packed (i.e. fluffy)

Ingredient Substitution Guide

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Preparation

Step 1
For the vinaigrette, clean and chop one morel. In a small pan, combine the oil with the chopped morel and warm over low heat until the oil reaches 125 to 135 degrees, or is warm to the touch. Allow to steep for two hours. Reserve.
Step 2
Remove the morel pieces from the oil after they have steeped. Discard the pieces.
Step 3
In another bowl, combine the vinegar, mustard and the seasonings and mix thoroughly. Gradually whisk in three-quarters of a cup of the morel oil or a bit more, depending on the acidity of the vinegar. Reserve.
Step 4
For the salad, tear the lettuce into bite-size pieces, wrap in a towel and refrigerate.
Step 5
In a small pot of lightly salted boiling water, add the peas and a little lemon juice and cook the peas for six to 10 minutes, until tender. Drain under cold running water and drain again. Reserve.
Step 6
Repeat the same process with the fava beans, adding the remaining lemon juice. Reserve.
Step 7
Repeat the process with the scallions, simmering them for one to two minutes. Drain thoroughly and reserve on paper towel.
Step 8
Repeat the process with the potatoes and cook for about 12 minutes, or until tender. Drain thoroughly and reserve in a covered pot. If the potatoes are larger than the size of a quarter, cut them in halves or quarters.
Step 9
In a small saucepan, heat the stock over medium heat, add the cleaned and trimmed morels and simmer for five to seven minutes, or until tender. Drain and reserve, saving the stock for some other use.
Step 10
To prepare the relish, chop the tomatoes very fine or pulse once or twice in a food processor. Add the cumin, oil and seasonings. If too thick, add a little of the reserved juice of the tomato and chill.
Step 11
Preheat the oven to 325 degrees.
Step 12
In a large skillet, heat about one tablespoon of the remaining oil.
Step 13
Season the steak with kosher salt and pepper and raise the heat under the skillet. Sear the steak for about five minutes on each side, until lightly crusted and browned.
Step 14
Transfer the steak to the oven and bake for eight to 12 minutes, or until it is done to your preference. Let it rest while you cut the greens.
Step 15
In a large bowl, toss the lettuce with enough vinaigrette to coat, then divide among four plates.
Step 16
Repeat the process with the vegetables and morels.
Step 17
Trim the fat from the steak and slice the meat into thin strips. Arrange the slices over the greens and vegetables in lattice fashion and sprinkle with chervil. Add a little of the tomato relish on the side of each plate and serve.