Equipment
Ingredients
Steak
- 300 g flank steak, room temperature
- 15 ml neutral cooking oil
- 4 g kosher salt
- 2 g black pepper, freshly ground
Salad Base
- 1 romaine lettuce, chopped
- 1 red bell pepper, sliced into thick strips
- 1 yellow bell pepper, sliced into thick strips
- 10 ml olive oil
Sherry Vinaigrette
- 30 ml sherry vinegar
- 45 ml extra virgin olive oil
- 10 g dijon mustard
- 1 shallot, finely minced
- 2 g kosher salt
Nutrition (per serving)
Method
Position an oven rack near the top and preheat the broiler to high. Toss the sliced bell peppers with olive oil and a pinch of salt on a baking sheet.
Broil the peppers until the edges are blackened and the flesh is tender, about 8 to 10 minutes. Remove from the oven and let cool slightly.
In a mixing bowl, whisk together the sherry vinegar, Dijon mustard, minced shallot, and salt. Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing.
Pat the flank steak completely dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
Heat a cast iron skillet over high heat until smoking. Add the neutral cooking oil, then carefully lay the steak in the pan. Sear without moving for 4 minutes until a deep crust forms. Flip and sear the other side for 3 to 4 minutes until the internal temperature reaches 54°C/130°F for medium-rare.
Transfer the steak to a cutting board and let it rest for 10 minutes. This allows the muscle fibers to relax and retain their juices. After resting, slice the steak thinly against the grain.
Place the chopped romaine in a large bowl. Add the warm broiled peppers and half of the vinaigrette, tossing gently to coat. Divide the salad between plates, top with the sliced steak, and drizzle with the remaining vinaigrette.
Chef's Notes
- Slicing flank steak against the grain is critical; the muscle fibers are long and thick, making it unpleasantly chewy if cut parallel to the grain.
- Sherry vinegar provides a nutty, complex acidity that pairs perfectly with beef. If substituting, use a mix of red wine vinegar and a splash of balsamic.
- Broiling the peppers slightly blackens their skin, which adds a wonderful bitter-smoky contrast to the sweet flesh and the rich vinaigrette.
Storage
Refrigerator: 3 days — Store steak, peppers, and dressing separately from lettuce to prevent sogginess.
Reheating: Reheat steak gently in a skillet over low heat or serve cold.
