Steak Salad with Peppadews

Steak Salad with Peppadews

This recipe is from the Milk Street cookbook. This might be my new favorite cookbook. Simple but yet so flavorful. 

This was the first recipe I cooked from there and man was it good. 

Josh and I just kept eating

saying, mmmm wow this is good. I served it with a piece of garlic cheese bread.

Ingredients

2 tsp ground fennel

Salt & Pepper

1 skirt steak (I couldn't find it and got flank steak instead)

7 Tbsp olive oil

3 Tbsp fresh lemon juice

1/2 cup  Peppadew peppers-chopped

1 clove garlic- chopped

Fresh arugula

Shaved Parmesan cheese

Directions

Combine fennel, 1 tsp each salt and pepper. Coat the steak in the seasoning and let stand for 15 minutes at room temperature. Meanwhile, combine 6 Tbsp olive oil, lemon juice and 1 tsp salt and 1/2 tsp pepper. 

In a large skillet (I used a cast iron skillet) heat remaining 1 tbsp olive oil until very hot. Add steak and sear without moving for 3 minutes. It will be smokey. Flip steak and sear the second side for another 3 minutes. Transfer to a plate and let rest for 10 minutes with another plate on top. Return skillet to heat add the peppadews and garlic cook for 30 seconds. Stir the dressing and then add half to the skillet. Along with any juices from the steak on the plate. Cook for a minute or so, scraping the bottom to deglaze the pan. At this point cut the steak against the grain into strips. This is when I found the steak was way to underdone for me and threw the steak strips back in the skillet with the peppadew mixture and cooked until was done to my liking. To assemble, place arugula in individual bowls, drizzle with a light coating of the the dressing. Top with Parmesan cheese, steak strips and of course some of the peppadew mixture.