Walter often cooks his famed Salt and Pepper Steak on Sunday nights, and we always hope for enough leftovers to prepare this salad as a meal the following day.
Equipment: A small jar with a lid; a 5-quart (5 l) pasta post fitted with a colander.
2 tablespoons minced fresh tarragon leaves
2 teaspoons tarragon-flavored mustard*
2 tablespoons freshly squeezed lemon juice
1/2 cup (125 ml) extra-virgin olive oil
2 tablespoons capers in vinegar, drained
6 cornichons, cut crosswise into thin rings
1 tablespoon coarse sea salt
8 ounces (250 g) green beans
10 ounces (300 g) cooked beef rib steak, cubed (see Walter's Salt and Pepper Steak recipe below)
4 scallions, white and green parts, peeled and cut into thin rings
A large handful (about 2 ounces; 60 g) arugula, rinsed and dried
10 firm cherry tomatoes, halved lengthwise
1 large ripe avocado, halved, pitted, peeled, and cubed
1. In the jar, combine all the dressing ingredients. Cover and shake to blend. Taste for seasoning.
2. Fill the pasta pot with 3 quarts (3 l) of water and bring to a rolling boil over a high heat. Prepare a bowl of ice water for an ice bath.
3. Add the coarse sea salt and the beans to the boiling water and blanch until crisp-tender, 3 to 4 minutes. (The cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, allow the water to drain from the beans, and plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor. ) Drain the beans and wrap them in a thick towel to dry. (The beans can be cooked up to four hours in advance. Keep them wrapped in the towel and refrigerate, if desired.)
4. Place the beef in a large bowl. Add just enough dressing to lightly coat the meat. Toss to blend. Add the beans and scallions and add just enough dressing to lightly coat the ingredients. Tear the arugula into bite-size pieces. Add the arugula, tomatoes, and avocado to the bowl and add just enough dressing to lightly coat the ingredients. Taste for seasoning. Serve.
* I favor Edmond Fallot’s Tarragon Dijon Mustard, which can be found in Patricia’s Pantry on my Amazon Store.
Walter's Salt and Pepper Steak
Equipment: A griddle, seasoned cast iron skillet, or heavy-duty skillet.
1 bone-in beef rib steak, about 2 pounds (1 kg), about 1-inch (2.5 cm) thick
2 tablespoons coarse sea salt
Coarse, freshly ground black pepper
Fleur de sel
Lemon wedges, for serving
1. Remove the meat from the refrigerator at least 30 minutes before cooking.
2. When you are ready to cook the beef, preheat the griddle or skillet over high heat for 2 minutes. Scatter the coarse sea salt on the griddle and heat until the salt “dances,” or begins to pop, about 2 minutes. Then add the meat, unseasoned, and cook for 4 minutes on one side. Turn the meat, season the seared side with pepper and cook for 4 minutes more for rare meat, or cook to desired doneness.
3. Transfer the meat to a cutting board. Season the second side with pepper and season both sides with fleur de sel. Tent the meat loosely with foil to prevent the surface from cooling off too quickly. Let it rest for 5 to 10 minutes.
4. To serve, carve into thick slices. Serve with lemon wedges.
The secret: Three rules here: sear, season, rest. Searing caramelizes the sugar and browns the proteins on the surface of the meat, resulting in more intense flavors and an attractive crust. The salt does help begin to season the meat, but because the pan is extremely hot, the meat begins to sear immediately, forming a crust that prevents the salt from drawing moisture from the steak. The final seasoning makes for meat that tastes seasoned not salted. Resting allows the juices to retreat back into the meat, resulting in beef that is moist and tender, not dry.
These recipes were first published in The French Kitchen Cookbook. All rights reserved. Do not reproduce without permission.