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Today’s dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
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Bon Appétit ! Life is Good !
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Click here for more Steak and Steak Salad on ChefsOpinion
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Steak Salad Recipe # 91
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Steak Salad Recipe # 91
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Steak Salad Recipe # 91
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- 2 ea Entraña (top of “faux hanger steak”)
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- 1 ea pear-cut into batonnets, 10 oz gorgonzola-cut into slices, 6 ea scallion stalks- sliced, 8 ea whole garlic confit, 1 ea large endive (yellow only) -cut into pieces, 5 ea basil leaves-finely sliced (chiffonade)
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- season steaks with kosher salt and fresh-cracked black pepper, saute in a VERY hot pan in 1 tblsp peanut oil until rare, set aside to rest and cool to room temperature before slicing
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- 8 oz fresh shiitake, stems removed
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- saute shiitake in 1/4 cup peanut oil until plumb, remove mushrooms with a slotted spoon, set aside
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- in the same oil, saute the garlic and scallions until lightly browned, remove with a slotted spoon, set aside; to make the dressing, add 2 tblsp raspberry vinegar, a dash of maggi seasoning, kosher salt and cayenne pepper to the oil, whisk, check/adjust seasoning
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- mix 1/3 of the dressing with the shiitake, scallion and garlic
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- mix 2/3 of the dressing with the pear, basil and endive,
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- place the endive and pear into a serving bowl
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- top with the sliced steak, then with the shiitake, garlic and scallions; serves 2 entrees, 4 snacks or 6 appetizers
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- Steak Salad Recipe # 91
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- Steak Salad Recipe # 91
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- Steak Salad Recipe # 91
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- Sweet Bella
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- Scary Bella
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ChefsOpinion 
Another great meal!
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Anneli,
trying to match your wonderful posts 🙂
Cheers !
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Hi Hans, hope all is well with you and Bella, another nice meal, prepared by one of the top chef’s in the world. Bella is surely a luck dog, to enjoy all the best culinary delights, what more can one ask for! Bella, I wish we could trade places with you, just look at her expression, as she gets ready to devour steak, at its very best! Enjoy Bella, and don’t forget to thank your master,
for being such a wonderful provider.
All the best Hans, your friends in Texas – John & Elli
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Thank you John and Elli.
Bella and I are both thankful for each other 🙂
Cheers !
Hans
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Nice salad. I’ll have to look up that cut of beef. The shii take look reconstituted from dried?
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PS I know it as skirt steak
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(Almost) Same thing Stefan. I have a lot of Latino subscribers 🙂
Flank, skirt and hanger come from the same AREA of the beef (below the ribs and in front of the hindleg), although they are different cuts they can be (and usually are) used in the same way. For the casual buyer of a lb of meat for the grill or fajitas, one does not have to be bewildered by the many cuts and names within that same area of the beef. As for the professional, many don’t know the difference because nowaday’s most restaurants buy portion control and in the name of marketing, many different names are used for the same cuts (Now figure-in the different languages and dialects (Steak Cubano anyone)………. 🙂
Cheers !
Fresh shiitake are easily available around here. After you wash them, they look almost like reconstituted mushrooms, since they soak up a lot of water
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