Non c’è megghiu sarsa di la fami.
Hunger is the best sauce.
Cooking from my books and from my old post contributions is fun and this recipe is one of my favorite steak night salads and one does not need more than this, your favorite steak cut, and some good dinner rolls or mini wheat bread loaves for a great celebration…oh yes, Monday was national lazy day, celebrate! You don’t need large quantities of one particular ingredient, well, maybe more lettuce for more people, this recipes makes enough for 4 people.
- 2 small potatoes per person, halved, parboiled
- 1 red onion, sliced thick
- 1/2 + pounds frozen whole green beans or fresh, blanched
- 8 cloves roasted garlic
- 3 tablespoons herb or Meyer lemon olive oil or 2 tablespoons EVOO and 1 tablespoon Blood Orange EVOO
- 3 tablespoons vinegar, white or red wine, white or red balsamic vinegar
- 2-3 tablespoons capers, rough chopped
- Assorted lettuces, Bibb, arugula, romaine
- assorted small tomatoes halved
- 16 oil-cured olives, pitted and halved
- Parboil the potatoes, dry, run green beans under hot water to thaw a little and dry. Toss all vegetables with olive oil salt and pepper. Grill the onions crisp-tender and a little char. Grill the potatoes until soft, grill the green beans, crisp-tender, and place all on a platter, cool to room temperature. Smash the garlic and whisk with the vinegar, oil, and capers. Cover until time to dress the salad. Roughly chop the grilled onions. All of the roasted vegetables are tossed together and dressed with a little more dressing. Have the washed and dried lettuces ready, add the dressed vegetables, and toss. More dressing and seasoning to taste.
Tonight a wonderful grilled sirloin, thinly sliced with horseradish sauce.
Prep the sirloin steak for sous vide cooking by seasoning a partially frozen steak with good old Montreal Steak Seasoning both sides and place into sous vide bag or food sealer bag, add 2 small sprigs of rosemary, two sprigs of thyme drizzle in about 2-3 teaspoons EVOO, 2-3 teaspoons soy sauce, and a sprinkle of dry mustard or Dijon mustard if you like. Seal the bag. Set sous vide to 129º temperature and for 1 hour for medium-rare. Ready a grill to very high grill heat and sear both sides for some good grill marks…Mike said grill each side about 1 1/2 minutes, rotating a 1/4 turn halfway through before grilling the second side.
Link to salad here: https://food52.com/recipes/14505-sicilian-grilled-salad