I don’t quite know what brought it on, but I recently set a goal to eat at least one salad every day. This is definitely the easiest time of year to focus on good salads– lettuce and arugula and radishes are coming into season, but not much else is. And if you’re anything like me, you’re already more than a little tired of kale and other wintery greens.
It is now Week 4 of my inexplicable self-imposed challenge. If I’m not careful, I’m likely to slip into a same-salad-every-day rut. Now I have a new challenge: come up with new salad additions to keep things interesting. Last week, it was this pepper steak. This week, I’m thinking avocado slices. Or shredded pork.
Serve slices of this steak over a salad of mixed greens, arugula, goat cheese. Toss it all with some balsamic vinaigrette. Alternatively, make a steak sandwich with goat cheese, arugula, a little balsamic vinaigrette on ciabatta bread.
- 1 tablespoon freshly ground black pepper
- 1 scant teaspoon ground coriander
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry white wine
- 1 top round steak, about 1.5 pounds and no more than 3/4" thick
- Whisk everything but the steak in a gallon-sized plastic bag. Add the steak, seal the bag and shake to coat with the marinade.
- Lay the bag flat in a large baking dish, just in case the bag leaks. Refrigerate and allow to marinate for 12-24 hours.
- Remove the steak from the marinade and pat dry. Lay the meat on a metal baking sheet and set on the counter for 20-30 minutes to take the chill off. If you skip this step, the steak won't cook evenly.
- Arrange the oven rack so that is 2-4" from the broiler. Turn the broiler to High.
- Stick the steak under the broiler for 3-5 minutes, until the top is browned. Flip and stick back under the broiler for an additional 3-5 minutes. Stick to the shorter end of the time ranges for medium-rare and the higher end for medium or well done.