A lovely, slightly unconventional steak salad recipe, adapted from “Almost Meatless”.
12 oz steak (or veal, marinaded in Worchestershire sauce and soy)
1 tsp vegetable oil
1 bunch arugula
1 bunch Boston bibb
1 tart-ish apple, sliced
1/4 cup pine nuts, toasted
a few leftover roasted red potatoes (optional)
3 oz bleu cheese, crumbled
4 oz silken tofu, cubed
1 shallot, chopped
juice from half a lemon
splash Worchestershire sauce
2 tbsp water
3 tbsp buttermilk
salt and pepper, to taste
Chop salad greens and put on four plates. Add pine nuts and apple to salad greens.
Heat cast iron pan. Rub oil on steak. Cook about 4 minutes on one side and 3 minutes on the other. Set aside and let rest for 10 minutes.
Combine ingredients cheese through buttermilk in a blender and blend until smooth. Season with salt and pepper.
Fan steak over salad and add dressing and serve.