Food and Food: Home Cookin'02 Apr 2008 11:38 am

I’ve only had steak once or twice since coming home from Asia, which is really odd because normally I eat red meat once or twice a week. Heart disease ho! In an apartment, it’s kind of a pain in the ass because broiling and frying are pretty much your only options. My dad has an incredibly maintained Weber BBQ I am free to use, but that thing is so immaculate I’m often scared to use it.

One of my favorite ways to eat steak is seared in a cast iron pan with lots of seasoning just on it’s own. I typically feel guilty when this happens so I balance things out by eating a huge salad with the steak. If I have time, I’ll blanch green beans, roast potatoes or do hard boiled eggs. This really turns the excuse to eat steak into a huge dinner.

Steak Salad with mustard vinegarette

  • decent sized steak (depending on budget, can be anything from rib eye to sirloin. I stay away from thin cuts)
  • salad base (usually Safeway’s mixed herb greens, but in the summer, whatever is from the Farmer’s Market, baby arugula or butter lettuce, whatever)
  • tomatoes, avocados, capers, hard boiled eggs, asparagus, green beans, baby potatoes, homemade croutons…anything goes, depending on what’s hanging around and how much time I have


  • grainy mustard (1 teaspoon)
  • dijon mustard (1 teaspoon)
  • white wine vinegar (2 tablespoons)
  • olive oil (2 tablespoon)
  • seasonings for the steak

Normally I prep any extras going into the salad first. Boil eggs, steam the veggies, broil potatoes (this can take more than 30 minutes usually so sometimes I just do them for my work salad the next day) Green veggies are the quickest, taking about 10 minutes from starting the water to boil to finish.

I do the vinegarette next, blending the ingredients and seasoning to taste. I add more olive oil to make it smoother normally.

Grease your pan and turn it up high. You want it screaming hot to sear the juices in. Season both sides of the steak liberally with salt and pepper. I have also used chipotle powder and cumin, but am really into Ethiopian berbere right now which combines all my favorite spices.

I have no set time for searing, but I do all the edges, both sides and just pull it off when it feels right. I like them rare, though, so the doneness is not really a care to me. Let it rest while you prep the salad.

Seasoning the steak. The berbere was purchased at Granville market in Vancouver.
Asparagus is in season and the green beans looked crappy.
Just snap the asparagus where they naturally bend and steam them in a basket over boiling water.
Finished product.

One Response to “Steak Salad”

  1. on 04 Apr 2008 at 1:40 pm Hereforth Unnamed Newspaper Food Reviewer

    Kelly knows that searing meat doesn’t keep any juices in – I’ve told her enough times. Perhaps other kind readers do not, so allow my correction, though understanding of the process does not ensure more delicious steak. From On Food and Cooking by McGee:
    “Juiciness at first bite comes directly from the meat’s own free water, while continued juiciness comes from the meat’s fat and flavour, both of which stimulate the flow of our own saliva. This is probably why well-seared meat is often credited with greater juiciness despite the fact that searing squeezes more of the meat’s own juice out.”

    Searing is all about the Maillard reaction and minimizing muscle fiber firming by reducing the cooking time. I still enjoyed my steak.