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Steak Salad with Charred Green Onions
A perfectly cooked top loin beefsteak takes center stage in this hearty salad. The sous vide method ensures the meat reaches an exact, tender finish before a quick sear builds a flavorful crust. Charred green onions add a smoky depth that pairs beautifully with sweet quartered beets and bitter radicchio leaves. A simple dressing of red wine vinegar and olive oil cuts through the richness of the beef. Crumbled blue cheese finishes the dish with a sharp, creamy bite. Serve this colorful bowl for a satisfying weekend lunch or a light dinner.
Ingredients
- 1 pound boneless top loin beefsteak (2 inches thick)
- 1 tablespoon vegetable oil
- ½ bunch green onions, halved
- ¾ teaspoon flaky sea salt
- 1 (5-ounce) package mixed greens
- ½ small head radicchio, leaves separated and torn
- 4 cooked beets, quartered
- ¼ cup red wine vinegar
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon pepper
- 1 ounce blue cheese, crumbled
Instructions
- 1Prepare a sous vide water bath in an 8-quart pot according to the manufacturer instructions and set the temperature to 130 degrees Fahrenheit.
- 2Put the top loin beefsteak into a gallon-size resealable plastic bag and seal it tightly while pressing out all the air. Submerge the sealed bag in the heated water and cook for 2 hours, then take the bag out of the water.
- 3Take the steak out of the plastic bag and pat the surface completely dry with paper towels.
- 4Warm the vegetable oil in a 10-inch skillet over medium-high heat until it gets very hot. Toss in the halved green onions and cook for 2 minutes until they develop a light char, turning them occasionally, then place the steak into the pan.
- 5Sear the steak for 2 minutes, flipping it frequently to build a crust. Move the meat to a cutting board, season it with a half teaspoon of flaky sea salt, and cut it into thick slices.
- 6Combine the mixed greens, torn radicchio, quartered beets, red wine vinegar, extra-virgin olive oil, a quarter teaspoon of flaky sea salt, and pepper in a large bowl. Arrange the tossed salad on a serving platter and finish by adding the sliced steak, charred onions, and crumbled blue cheese on top.