A Savory Summer Dinner

Oven Fries and Seared Steak Salad with Balsamic Vinaigrette and Garlicky-Chive Dip

When I first considered a steak dinner for the June issue, a steak salad seemed perfect. Salads are a refreshing way to get your veggies, especially in the South Florida heat. Picture a generous bowl brimming with colorful ingredients featuring bite-size pieces of steak. However, my plans took a detour when I ventured into a gourmet butcher shop to procure the steaks. I practically had to dip into my 401K for these bad boys, prompting me to prioritize the steak as the star of the meal. While the salad and oven fries still play supporting roles, the New York strips demand the spotlight. Plated together, the fusion of flavors creates some culinary magic, particularly when the dressing mingles with the steak – a true moment of gastronomic alchemy. I’m not sure we are still in salad territory, but we are in a delicious world.

Oven-Fry Steak Salad

Ingredients:

For the Steak

2 NY strip steaks

(about 1.25 pounds each)

Kosher Salt

Freshly Ground Black Pepper

For the Salad

Romaine, whole leaves,

cleaned and chilled

3/4 cup grape tomatoes, halved

Corn kernels from 1 ear of fresh corn

2 scallions, thinly sliced

Blue cheese crumbles

For the Oven Fries

4 russet potatoes

2-3 tablespoons olive oil

Salt and pepper to taste

For the Dressing

1/4 cup balsamic vinegar

2-3 garlic cloves, grated

1 shallot, minced

1 tablespoon Dijon mustard

2 teaspoons honey

1/2 cup extra-virgin olive oil

Kosher salt and pepper to taste

For the Garlicky-Chive Dip

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup chives, finely chopped

2-3 garlic cloves, grated

1-2 tablespoons fresh lemon juice

Preparation:

1. Preheat the oven to 425°F

2. For the Oven Fries: Cut the potatoes into “fry-shaped” pieces, about a half-inch thick. Rinse the potatoes with cold water and toss them with olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and bake for about 30 minutes until brown and crispy.

3. For the Dressing: In a jar, combine balsamic vinegar, grated garlic, minced shallot, Dijon mustard, honey, extra-virgin olive oil, salt and pepper. Shake well to combine and refrigerate until ready to use.

4. For the Garlicky-Chive Dip: In a bowl, mix together mayonnaise, sour cream, chopped chives, grated garlic and fresh lemon juice. Refrigerate until ready to serve.

5. To Reverse Sear the Steak: Preheat the oven to 225°F. Season the steaks with Kosher salt on all sides. Place the steaks on a wire rack set in a rimmed baking sheet. Roast until they reach 15 degrees below the desired temperature. (For medium-rare, 115°F – about 30 minutes.) Remove from oven and sear in a hot cast iron skillet or grill until nicely browned. Season with freshly ground black pepper and rest for 15 minutes before slicing. Or, throw the steaks on the grill for ease!

6. To Assemble: Arrange the romaine leaves on a large platter. Top with grape tomatoes, corn, scallions, and blue cheese crumbles. Drizzle the dressing over the salad. Slice the rested steak and place it next to the salad. Serve the oven fries on the same platter or separately, accompanied by the garlicky-chive dip.