Steak Salad with Shallot Vinaigrette
Steak Salad with Shallot Vinaigrette is a flavorful French French Receipes dish prepared with quality ingredients. Pat steak dry with paper towels; season generously with salt and pepper.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat steak dry with paper towels; season generously with salt and pepper.
Let sit at room temperature while you make the dressing or up to 1 hour.
Meanwhile, whisk shallot, mustard, and vinegar in a medium bowl.
Whisking constantly, gradually stream in 5 Tbsp. oil.
Whisk until dressing is thick and emulsified, then whisk in 1 Tbsp. water; season with salt.
Taste and add a splash of vinegar if needed.
Heat a dry cast-iron skillet over medium-high.
Pat steak dry again.
Rub with remaining 1 Tbsp. oil.
Cook until golden brown, about 3 minutes per side.
Using tongs, turn steak onto fat cap and cook until browned, about 3 minutes.
Turn steak back onto a flat side and cook, turning every minute or so, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), about 4 minutes longer.
Transfer to a cutting board; let rest 10 minutes.
Wipe out skillet and let cool 2 minutes.
Set skillet over medium-high; cook corn, thyme, and butter, stirring occasionally, until corn is browned in spots, 5–7 minutes.
Arrange lettuce on a platter; season with salt and pepper.
Whisk dressing to reincorporate and drizzle half over lettuce.
Toss cucumbers and tomatoes in a medium bowl; season with salt and pepper.
Drizzle in 2 Tbsp. dressing; toss again.
Spoon over lettuce.
Thinly slice steak crosswise; arrange on top.
Drizzle remaining dressing over and top with corn.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.