Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Steak Salad with Shaved Fennel and Dried Cherries

Scott Phillips

Servings: 4

Seared steak, crisp greens and fennel, tart dried cherries, and salty cheese come together in this company-worthy main-course salad. While you’re prepping the ingredients, let the steak sit at room temperature, which will help it cook more evenly.

Ingredients

  • 2 Tbs. sherry vinegar
  • 2 tsp. chopped fresh thyme
  • 1 tsp. Dijon mustard
  • 1/2 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper
  • 1/2-cup plus 2 Tbs. extra-virgin olive oil
  • 1 small shallot, finely diced (about 2 Tbs.)
  • 1 lb. skirt steak
  • 3-1/2 oz. mâche or 1 small head bibb lettuce, trimmed and torn into bite-size pieces
  • 1 large fennel bulb (about 1-1/2 lb.), trimmed, quartered, cored, and thinly shaved with a mandoline or vegetable peeler (reserve some fronds for garnish)
  • 4 oz. ricotta salata or feta, crumbled (about 3/4 cup)
  • 1/3 cup dried tart cherries

Nutritional Information

      Calories (kcal) : 650
      Fat Calories (kcal): 440
      Fat (g): 49
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 31
      Cholesterol (mg): 85
      Sodium (mg): 650
      Carbohydrates (g): 21
      Fiber (g): 5
      Protein (g): 32

Preparation

  • Combine the vinegar, 1 tsp. of the thyme, the mustard, sugar, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Slowly drizzle in 1/2 cup of the oil, whisking constantly, until emulsified. Whisk in the shallot and season to taste with salt and pepper.
  • Sprinkle the steak with the remaining 1 tsp. thyme and season generously with salt and pepper. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the steak and cook undisturbed until it starts to brown at the edges and easily releases from the pan, about 2 minutes. Flip and continue cooking until the steak is done to your liking (make a nick in a thicker end to check), 2 to 3 minutes more for medium rare. Transfer to a cutting board and let rest for 5 minutes.
  • While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.
  • While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

Tip

You can substitute flank steak or strip steak for the skirt steak, if you like.

Reviews

Rate or Review

Reviews

  • MidwesternFoodie | 12/27/2012

    I made numerous minor substitutions to this recipe due to what I had on hand but kept the basic intention the same. Best steak salad I have made. Easy. Definitely a keeper.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks