Garlic-Infused Steak Salad with Tangy Anchovy Dressing
Serves:
2
Preparation Time:
25 mins
Cooking Time:
10 mins
Ingredients:
For the Salad
- 2 x Farm88 Yearling Beef Porterhouse Steaks
- Salt, to season
- 1 avocado, halved, pitted, and peeled
- 1 cucumber
- ¼ cup fresh dill, coarsely chopped
- Freshly ground black pepper, to taste
For the Garlic-Anchovy Dressing
- 3 garlic cloves, trimmed
- 1 tsp white wine vinegar
- 4 oil-packed anchovy fillets
- 1 tbsp Dijon mustard
- 1 tsp freshly squeezed lemon juice
- Freshly ground black pepper, to taste
- 1/3 cup olive oil
Showcase:
Method:
1. Make the Dressing
Add all the dressing ingredients to a small blender. Blend on high until smooth and emulsified. Taste and adjust seasoning as needed. Transfer to a jar, seal, and refrigerate until ready to use.
2. Prepare the Steak
Generously season the steaks on both sides with salt. Set them aside at room temperature while you prepare the salad.
3. Assemble the Salad
- Trim the ends off the cucumber. Cut it in half lengthwise, then slice into thick, bite-sized pieces.
- Cut the avocado into chunks.
- In a large bowl, combine the avocado, cucumber, dill, and 3 tablespoons of the prepared dressing. Toss gently to coat.
4. Cook the Steak
- Heat a large pan over high heat. Cook the steaks for about 4 minutes per side, or to your preferred doneness.
- Remove from the pan and allow the steaks to rest for a few minutes.
5. Finish the Salad
Once rested, slice the steaks thinly against the grain. Add them to the salad bowl and gently toss everything together. Season with freshly ground black pepper to taste.