Steakhouse salads are some of the best salads found anywhere, perfectly suited to energize and refresh anyone caught in the summer heat. So, it’s no surprise that Summer Night Steak Salad is the perfect way to cool down and unwind when the stars are bright. The steak is juicy, rosy, and savory, complementing the tang of the blue cheese and the fresh garden flavor of the arugula. The pan-seared, bright bell peppers and fragrant shallots only heighten the summery feeling of this bountiful bowl. Summer Night Steak Salad could be a full meal in its own right, so you may just be tempted to make it your main course!
Ingredients
- 6 ounces sourdough bread, torn into 3/4-inch pieces
- 9 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt, divided
- 1 (1-pound) flank steak
- 4 multicolored baby bell peppers
- cooking spray, to taste
- 2 large shallots, halved lengthwise
- 2 tablespoons red wine vinegar
- 4 cups baby arugula
- 1/2 cup blue cheese, optional, crumbled, for topping
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Toss together the bread pieces and 3 tablespoons of the oil on a rimmed baking sheet.
Step 3 –Bake the bread pieces until toasted, about 10-12 minutes.
Step 4 –Heat a grill pan coated with cooking spray over medium-high heat.
Step 5 –Stir together the black pepper, the paprika, the garlic powder, and 1 teaspoon of the salt in a small bowl.
Step 6 –Sprinkle the spice mixture over the steak.
Step 7 –Coat the bell peppers with the cooking spray.
Step 8 –Add the steak, the bell peppers, and the shallots to the hot pan.
Step 9 –Cook the steak to your desired level of doneness, about 7 minutes per side for medium. Transfer the steak from the heat once cooked.
Step 10 –Cook and turn the bell peppers occasionally until char marks appear, about 10-15 minutes. Transfer the bell peppers from the heat once cooked.
Step 11 –Cook the shallots until tender, about 4-5 minutes per side. Transfer the shallots from the heat once cooked.
Step 12 –Let the steak, the bell peppers, and the shallots stand for 5 minutes.
Step 13 –Cut the steak thinly across the grain.
Step 14 –Cut the bell peppers into strips, discarding the stems and seeds.
Step 15 –Cut the shallots vertically into slices.
Step 16 –Whisk together the red wine vinegar, the remaining oil, and the remaining salt in a large bowl.
Step 17 –Add the toasted bread to the vinaigrette and toss to coat.
Step 18 –Add the steak, the bell peppers, the shallots, and the arugula and toss gently to coat.
Step 19 –Sprinkle the salad with the blue cheese.
Step 20 –Serve.
