Steak Salad with Sherry Tarragon Vinaigrette
Recipe by Culinary Specialist Emily Martin
For the Steak:
1 hanger or flank steak, cleaned and trimmed
Freshly Ground Pepper
1 Tbs Olive Oil
Bring the steak to room temperature, about 20 minutes, then season both sides generously with sea salt and freshly ground black pepper. Heat a large skillet (cast iron recommended) over high heat. Add the oil. When the oil is hot, place the steak in the skillet. Getting your pan hot is important because you’ll bring the temperature down dramatically when you place your meat in. The goal is to get a great sear. Cook for 5 to 5 1/2 minutes, flip and cook for another 5 to 5 1/2 minutes (125°F to 130°F) for medium rare. Let rest 10 to 15 minutes. Slice across the grain of the meat.
Sherry Tarragon Vinaigrette:
2 Tbs Sherry Vinegar
2 Tbs Minced Shallot
1 tsp Dijon Mustard
1/4-1/3 cup of Extra Virgin Olive Oil
2 Tbs Fresh (or Dried) Tarragon
Salt and Pepper to taste
Combine all ingredients in a food processor or whisk together in a bowl. Make sure to slowly drizzle your oil into all of your other ingredients to ensure emulsion.
Paki Sir or any type of hard, salty cheese
Toss the greens with the vinaigrette, top with sliced steak and finish with shaved Paki Sir. Pair with a bottle of our 2014 Estate Rosé of Pinot Noir. Enjoy.