Aromatic mixtures of herbs and spices are ideal for tenderizing all types of steak as well as adding an array of delicious flavors. Other seasonings can be used to add extra interest to the salad greens or vegetables that are served along with your favorite cut of steak.
You can create a delicious dry rub to use on various cuts of steak with a few simple ingredients. Combine minced garlic and parsley along with dried basil, rosemary, thyme, ground black pepper, and kosher salt and mix well before rubbing all over both sides of the steak.
When using a dry rub, slip a small plastic bag over your hand before rubbing the mixture on the steak to keep it from sticking to your fingers. You can also just sprinkle your dry rub mixture onto both sides of the meat. If you are using any type of sugars in a dry rub for grilling steaks, use them sparingly as they will burn quickly during the cooking process.
You may also want to make a paste rub by adding a small amount of liquid to your herbs and spices. Choose from ingredients such as balsamic, cider, or red wine vinegar, fruit juice, and wine.
Creamy Italian and Herb Steak Salad Recipe
What You Need
- 1 large garlic clove, sliced thick
- 1 teaspoon kosher salt
- 3 tablespoons heavy cream
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh Italian parsley, chopped
- 1 teaspoon fresh oregano, chopped
- Kosher salt and fresh ground black pepper to taste
- 2 pounds rib-eye or boneless sirloin steak, 1 inch thick
- Baguettes cut into 6 1 inch thick slices
- 1 head escarole, (use inner leaves only) torn
- 3 endives, sliced crossways into 1 inch thick pieces
- 4 large radishes, sliced thin
How to Make It
Preheat the grill to medium.
In a mixing bowl, smash the garlic with the kosher salt and blend into a paste. Whisk in the heavy cream, mayonnaise, mustard, and vinegar. Whisk in a little over 1/4 cup olive oil and then the parsley and oregano.
Coat the steak with the olive oil and season generously with kosher salt and black pepper.
Grill the steak over medium to high heat for about 10 to 12 minutes for medium rare and about 15 minutes for medium well. Turn the steak once or twice during cooking.
Allow the steak to sit for about 10 minutes after grilling before slicing thinly.
While the steak is cooling, brush the slices of baguettes with some olive oil and grill for 3 minutes over medium heat or until toasted but not burnt. After grilling, cut the baguettes into cube sized pieces.
In a large mixing bowl, add the torn inner leaves of the escarole, radishes, and the cubes of baguettes and toss well. Add the garlic and heavy cream mixture and toss to coat thoroughly.
Serve your creamy Italian and herb salad with thin slices of steak.