Warm steak, chips make a tasty salad

Northwest Arkansas Democrat-Gazette - - STYLE - SARA MOUL­TON THE AS­SO­CI­ATED PRESS

This din­ner com­bines steak­house fa­vorites, but in a way that’s slightly health­ier than usual, namely in a salad. The bulk of it is given over to spinach, toma­toes and cu­cum­bers. It’s topped with warm sliced steak (only a lit­tle over 3 ounces per per­son), blue cheese dress­ing and oven-baked (not deep­fried) potato chips.

Given that the clas­sic steak­house steaks — strip, filet mignon and porter­house — are so dog­gone pricey these days, this recipe fea­tures a chuck steak. In­creas­ingly avail­able at your lo­cal su­per­mar­ket, chuck steak is cut from the shoul­der. It’s tougher than the oth­ers I men­tioned but still plenty fla­vor­ful. And if you’re care­ful to cook it no more than medium-rare and then slice it very thin against the grain, it won’t seem chewy at all.

The oven- baked potato chips are a snap to make and a heck of a lot less messy than the deep-fried kind, es­pe­cially if you own a man­do­line and some parch­ment pa­per. The man­do­line al­lows you to slice those taters pa­perthin ( be sure, though, to use the guard when you slice them!), and the pa­per keeps them from stick­ing to the sheet pan, which elim­i­nates the need for a lot of oil. Still, you want to be care­ful not to let them become too brown be­cause they’ll be­gin to taste burned. (It’s OK to re­move them from the oven when they have a few paler spots.) Fair warn­ing: These chips can be ad­dic­tive, even though they’re not deep­fried.

Warm Steak and Potato Chips Salad

2 ta­ble­spoons ex­tra-vir­gin olive oil plus ex­tra for brush­ing on the potato slices

1 large rus­set potato (about 12 ounces), scrubbed but not peeled

Kosher salt

2 ta­ble­spoons sherry vine­gar 1 ta­ble­spoon fresh le­mon juice 1 ta­ble­spoon Worces­ter­shire

sauce

2 tea­spoons minced gar­lic ⅓ cup ex­tra-vir­gin olive oil ⅓ cup sour cream

3 ounces blue cheese, crum­bled (about ¾ cup)

1 ¼ pounds chuck steak (1-1 ¼ inches thick)

Black pep­per

10 ounces baby spinach

2 cups cherry toma­toes 2 cups sliced English cu­cum­ber

Heat oven to 350 de­grees. Line 2 sheet pans with parch­ment and brush the parch­ment lightly with some oil. Slice the potato length­wise ⅛- inch thick, prefer­ably us­ing a man­do­line, and ar­range the slices in one layer on the sheet pans. Brush the tops of the slices lightly with oil and work­ing with one sheet pan at a time, sprin­kle the potato slices lightly with salt and bake them on the mid­dle shelf of the oven un­til they are golden brown, about 20 to 25 min­utes, re­mov­ing the chips to a pa­per towel lined plate as they become golden. (They may not all brown at the same pace.) Do not let them get too dark in color; it is OK if they have a few lighter patches.

In a bowl whisk to­gether the vine­gar, le­mon juice, Worces­ter­shire sauce and gar­lic. Add the oil slowly in a stream, whisk­ing, un­til all of it is added. Whisk in the sour cream and gen­tly stir in the blue cheese. Add salt and pep­per to taste.

In a large skil­let heat the oil over high heat. Add the steak, sea­soned on both sides with salt and pep­per; cook it for 5 min­utes a side for medium-rare. Trans­fer the steak to a plate and let it rest for 8 min­utes be­fore slic­ing it.

To serve: Whisk any juices from the steak plate into the blue cheese dress­ing. Slice the steak very thin at an an­gle across the grain. In a large salad bowl com­bine the spinach with the toma­toes and cu­cum­ber slices, add some of the dress­ing, re­serv­ing a lit­tle to driz­zle on top and toss the salad well. Mound the salad on each of six plates, top with the steak slices and the potato chips, bro­ken into large pieces and driz­zle each por­tion with a lit­tle more dress­ing.

Makes 6 serv­ings. Nu­tri­tion in­for­ma­tion: Each serv­ing con­tains ap­prox­i­mately 523 calo­ries, 24 g pro­tein, 39 g fat, 17 g car­bo­hy­drate (3 g sugar), 84 mg choles­terol, 580 mg sodium and 3 g fiber.

Car­bo­hy­drate choices: 1.

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