Burgundy steak salad
Sorry for the long post delay, we went out of town for the weekend and didn't get to the grocery until this morning. But we're back with a fast and flavorful recipe that's definitely one of our favorites! Burgundy Steak Salad The cut of meat isn't so critical for this, we've never actually used 'top loin'. Try a sirloin or a ribeye, both will do just fine. Also, 2 cups of shallots?!? That's nuts I tell you! We use more like 1/2 cup. Makes 4 servings. Ingredients 1 1/2 teaspoons salt 1 teaspoon black pepper 1/2 teaspoon ground cumin 2 boneless top loin steaks (10 oz each) 2 tablespoons olive oil 2 cups shallots, thinly sliced 1/2 cup dry red wine 1/4 cup red-wine vinegar 1 tablespoon packed dark brown sugar 3 tablespoons unsalted butter 1 head escarole, torn into 1-inch pieces or bag of mixed greens Directions Stir together salt, pepper, and cumin in a small bowl. Pat steaks dry and sprinkle spice mixture evenly on both sides, rubbing to adhere. Heat oil in a 10- to 12-inch heavy
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