Bring a medium-sized pot to boil over high heat.Prepare the salad: Place the steak on a plate and rub with salt, pepper, and the olive oil.The vinaigrette can be made 24 hours ahead of time. Add the vinegar and oil and shake to make a smooth(ish) vinaigrette. Make the vinaigrette: In a small bowl or glass jar, mix the mustard and shallots.2 cups lettuce, arugula or mixed greens.1 pound small Yukon Gold, red, and/or blue potatoes, left whole and unpeeled.1 ½ pound T-bone, strip steak, or porterhouse steak, about 1 to 1 ½ inches thick.Salt and freshly ground pepper to taste.1 small shallot or scallion, finely chopped, about 2 ½ tablespoons.Ingredients Steak and potato salad with shallot-mustard vinaigrette. They are then browned until crisp and tender in the beef fat left in the skillet. The steak is pan-fried (or grilled outdoors) and the potatoes are parboiled and then cut into thick slices. The vinaigrette - made with finely chopped shallots and mustard - adds a vibrancy that ties all the flavors together. This salad offers all the satisfaction of a steak and potato dinner, but is a bit lighter and full of seasonal greens. Steak and potato salad with shallot-mustard vinaigrette Give any or all of these recipes a try and establish your own traditions this Sunday and all summer long. And for all of us who have lost fathers, or never had one, this can be a triggering holiday. Here I offer three variations of milkshakes, whether you serve them for breakfast, a treat or snack, or dinner. My dad used to whirl up milkshakes for us on Sunday mornings (despite my mother’s grumblings) and it became dad’s special tradition. A simple herb butter is drizzled on top.Īnd then some nostalgia for me: Father’s Day milkshakes. The crabcakes can be assembled hours ahead of time and sauteed just before serving. Whether you live near the coast and can find fresh crab meat or rely on frozen, these crab cakes are simple and show off the flavor of the crab without mucking it up with a whole lot of other ingredients. It’s satisfying, but also a bit lighter than the standard steak and potato dinner. A mustardy shallot vinaigrette is spooned on top. A thick steak is grilled or pan-fried, sliced, and served with thick slices of crispy potatoes on top of a bed of seasonal lettuce, arugula or greens. The first recipe is a redo of steak and potatoes. So I started playing around with some of the cliche favorites. But many dads I know are just as interested in good health as many of the moms and women I know. When you think of Father’s Day, there are the obvious cliches: steak, potatoes, burgers, ribs, chops. When I started developing new recipes for Father’s Day, it got me thinking: What is food that fathers like? Is there such a thing as 'male food' versus food women like? Facebook Email Steak and potato salad with shallot-mustard vinaigrette.
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