Niçoise Salad with Grilled Steak

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

An interesting take on a traditional Nice salad, in which anchovies are replaced with grilled beef flank steak. This salad is equally delightful on the plate, but it's much more filling, practically serving as a main course. Before grilling, the meat should be briefly marinated in olive oil with garlic and herbs. This imparts more flavor, tenderness, and juiciness to the beef flank steak. The grilled steak is then sliced very thinly and served on a platter along with juicy spinach, sliced boiled potatoes, tomatoes, olives, and blanched green beans.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 flank steak weighing 0.7 kg.
1/4 tbsp. + 1 tbsp. l. olive oil
1 clove garlic, finely grated
0.5 tsp dried chopped rosemary
0.5 kg red potatoes (5-6 medium tubers), cut into 0.5 cm thick circles.
220 g green beans, trimmed
3 tablespoons red wine vinegar
1 tbsp grainy or Dijon mustard
1 tbsp finely chopped shallots (about 1 small onion)
1 teaspoon of honey
150 g spinach
1/3 cup pitted olives, halved
2 ripe tomatoes, cut into large pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, red potatoes, spinach, tomatoes, olive, shallots, green beans, Dijon mustard, rosemary, honey

Cooking the dish according to the recipe:

In a small bowl, combine 1 tablespoon of olive oil with the garlic, rosemary, 1 teaspoon of coarse salt, and 1/2 teaspoon of black pepper. Place the steak in a zip-lock bag, add the marinade, and rub it over all sides of the meat. Let it sit at room temperature for 30 minutes to bring the steak to room temperature.
While the steak is marinatingPlace the potatoes in a medium saucepan, add a generous pinch of salt, and cover with cold water. Bring to a boil, reduce heat, and simmer until the potatoes are tender and easily pierced with a knife, about 15 minutes. Five minutes before they're done, add the green beans. Drain and set the vegetables aside.

Preheat the grill to medium heat. In a medium bowl, combine the vinegar, mustard, shallot, honey, 1/2 teaspoon salt, and black pepper to taste. Stir in the remaining 1/4 cup olive oil.
Grill the steak, turning once, until the internal temperature reaches approximately 135°F (55°C), 7-8 minutes per side. Let it rest on a cutting board for 10 minutes, then slice thinly across the grain.
To serve, toss the spinach with 2 tablespoons of the dressing and divide among four plates. Layer evenly with the potatoes, green beans, olives, tomatoes, and sliced steak. Drizzle with the remaining dressing and season lightly with salt and pepper.

Categories:

recipe / Grill, barbecue / Grilled steaks / Grilled meat / Salads / Salads with meat / / Food Network - recipes / American cuisine / French cuisine

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