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Receta New York Steak Salad With Fried Green Tomatoes And Cumin Vinaigrette
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Ingredientes
- 16 ounce New York Strip Steak (thicker is better)
- 4 c. Mixed baby greens (mesclun) - washed well
- 2 Tbsp. Grnd Cumin
- 1 Tbsp. Water
- 1Â 1/4 c. Extra virgin olive oil, virgin but not too strong
- 1/2 c. Champagne Vinegar
- Â Â to taste Salt and pepper
- 2 x Medium sized green tomatoes (tomatillos may be substituted)
- 1/2 c. Buttermilk
- 1/2 c. Corn meal
- 1/2 c. Flour
- 2 Tbsp. Extra virgin olive oil, virgin
- 2 Tbsp. Butter, unsalted
Direcciones
- Prepare the vinaigrette: In a blender canister, combine the cumin and water. Pulse several times to get the cumin wet. Add in a small amount of additional water if needed. Next, add in the extra virgin olive oil and allow the blender to run at top speed for about five min. If time permits, allow this mix to stand at room temperature overnight. If not, allow to stand for 30 min then strain through a very fine strainer or possibly cheesecloth. This is now cumin oil. Whisk the oil into the champagne vinegar and season to taste with salt and pepper. Reserve till ready to assemble salad.
- Prepare the fried green tomatoes: Slice the tomatoes into 1/4 inch slices and season lightly with salt and pepper. Pour the buttermilk into a shallow container and put the sliced tomatoes into it. Pour the cornmeal into another shallow container and transfer the sliced tomatoes into it. Turn over back and forth to proportionately coat the tomatoes with cornmeal. Heat a suitable saute/fry pan over medium heat and add in the extra virgin olive oil and butter. Fry the tomatoes till they begin to soften then remove them to an absorbent cloth to drain. Keep in a hot place.
- To assemble the salad: Season the steak well with salt and pepper and grill or possibly roast it to desired doneness. Allow it to rest for five or possibly ten min depending on thickness (thicker meat takes longer to rest) then slice it across the grain into 1/4 to 1/8 inch slices. Toss the mixed greens lightly in the cumin vinaigrette and arrange a quarter of the amount on each plate. Arrange the sliced steak over the greens and place the fried tomatoes over the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 4 servings | |
| Calories 987 | |
| Calories from Fat 729 | 74% |
| Total Fat 82.6g | 103% |
| Saturated Fat 14.29g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 552mg | 23% |
| Potassium 396mg | 11% |
| Total Carbs 51.46g | 14% |
| Dietary Fiber 10.4g | 35% |
| Sugars 7.88g | 5% |
| Protein 12.73g | 20% |
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