Marinated Top Sirloin Steak Salad turns into Steak Panini

Marinated Steak Salad

Marinated Steak Salad

 

Marinated Steak Salad, serves 6

When I first got serious about cooking, The Silver Palate Cookbook became my bible and is still one of my favourites.  This recipe is an adapted version of their Marinated Beef Salad, ironically originally developed as their way to utilize leftover London Broil.

It is a simple but very delicious way to prepare steak and particularly good to serve for a crowd; when sliced, each steak serves 2-3 people.  As much as everyone tells you they are cutting back on red meat, this disappears fast whenever I serve it.  You will need:

Top sirloin steaks, 3, each about 1 ½ inches thick

• Red wine vinegar, ¼ cup

• Soy sauce (I prefer gluten-free), ¼ cup

• Extra Virgin olive oil, ½ cup

• Potatoes, new, 6 large (no need to peel)

• Red onion, peeled and thinly sliced

• Green onions, 1 bunch of 6, trimmed and chopped

• Peppers, 1 red, 1 green, de-seeded and thinly sliced

• Romaine lettuce, 1, washed and patted dry, torn into small pieces

• Vine-ripened cherry tomatoes, 2 vines

• Garlic dressing, 1 cup, recipe to follow

At least an hour before you want to cook the meat, remove the steaks from the fridge, pat them dry and lay them out on a large baking sheet.

Make up the marinade by combining the vinegar, soy sauce and olive oil in a jug; pour over the steaks.  After about 30 minutes, turn the steaks so that both sides are coated in the marinade.

Meantime, cook the potatoes in boiling salted water for about 20 minutes or until just tender; drain then set aside to cool.  When cool, cut into bite-sized pieces.

In a salad bowl large enough to hold the meat, potatoes and salad together, place the cold potatoes, red and green onion, peppers and romaine.

Heat the grill and cook the steaks to medium-rare, or however you like them (it’s a good idea to cook the extra steak to just medium-rare as it can then be reheated without overcooking it).

Let the cooked steaks rest for at least five minutes.  Slice thinly on the diagonal and add to the bowl with the potato and salad vegetables.  Pour over about 1 cup of dressing, toss to combine then heap the salad onto individual plates.  A few quarters of cherry tomatoes (not shown in the photo) make a pretty garnish.

When the extra steak is cold, wrap it up tightly in plastic wrap and refrigerate for up to 3 days.

Garlic Dressing

• Egg yolk, 1

• Red wine vinegar, 1/3 cup

• Granulated sugar, 1 teaspoon

• Chopped garlic, 2-3 cloves (or more, I like it very garlicky)

• Sea salt and freshly ground black pepper

• Extra virgin olive oil, 1 cup

Steak Panini, serves 2-4

These make either a great lunch or, served alongside a simple tossed salad, an easy dinner.  I have included a recipe for two versions, both absolutely delicious – choose which one you prefer.

Steak and Mushroom Panini

Steak and Mushroom Panini

Steak and Mushroom Panini

You will need:

• Ciabbatta or baguette (day old works better)

• Leftover cooked top sirloin steak

• Extra virgin olive oil

• Crimini mushrooms, ½ pound, wiped clean and thinly sliced

• Fresh thyme sprigs

• Butter, salted

• Cheddar cheese, thinly sliced

Start by heating a skillet over medium high heat and adding about 2 tablespoons of olive oil.  Add the mushroom slices, the leaves from 2-3 sprigs of fresh thyme and some freshly ground black pepper; cook for about 5 minutes or until the mushrooms have reduced in size and are starting to brown.  Add a small knob of butter and continue to cook until the butter is fully melted and the mushrooms are cooked through; at this point they will be beautifully glossy and shiny. Set aside.

Meantime, pre-heat a panini grill to 400F, or high heat.

Thinly slice the cold steak on the diagonal.

Cut the bread into quarters, then slice each piece in half and lightly butter the crusts.  Lay the bread flat on a chopping board, butter side down, then on one half of each sandwich place the steak – in 2 layers, mushrooms – as many as you can fit on, and a slice of cheddar.  Put the two halves of bread together, press together gently then place on the pre-heated panini grill.  Close the top plate and cook until the bread has toasted and is golden brown, the meat is warmed and the cheese is melted, 3-5 minutes.

Steak Panini with Horseradish Mayo, Tomato & Arugula

Steak Panini with Horseradish Mayo, Tomato & Arugula

Steak Panini with Horseradish Mayo, Tomato & Arugula

For this version you will need ciabatta or baguette, leftover steak, mayonnaise, horseradish, a tomato and some baby arugula.

Mix 3 tablespoons of mayonnaise with one teaspoon of horseradish, spread it liberally on the cut sides of the bread then layer on the sliced steak, slices of tomato and arugula.  Lightly press the two sides together, brush with a little olive oil then place on the pre-heated panini grill.  Close the top plate and cook until the crust is golden brown, the meat is warmed and the arugula is barely wilted, 3-5 minutes.

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