Steak Salad

Serves 4 | 20 minutes, plus additional time for marinating

• 1 pound skirt, flank, flat-iron, or top sirloin steak, trimmed
• Kosher salt
• Fresh black pepper
• 1 lemon (juice and zest)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 shallot, minced
• 1 tablespoon red-wine vinegar
• 1/4 pound salad greens (sorrel, tatsoi, arugula, or spinach)
• 1/2 pound asparagus, washed, blanched, and cut diagonally into 2-inch pieces
• 1/2 cup sliced radishes
• 1 cup chopped Italian parsley
• 2 hard-cooked eggs, peeled and sliced in half lengthwise
• Parmigiano Reggiano, grated

1. Season the steak with the salt and pepper and place it in a resealable plastic bag with the lemon juice and zest and 2 tablespoons of the olive oil. Refrigerate it for at least 1 hour, or overnight.
2. Preheat the grill (preferably wood-fire) to high.
3. Grill the steak until it reaches the desired temperature. (These cuts can be thin, so it should take about 4 minutes a side for medium-rare.) Let it rest for a few minutes before slicing.
4. In a large bowl, whisk together the mustard, shallot, vinegar, and the remaining olive oil. Toss in the salad greens, asparagus, radishes, and parsley and mix well. Season with additional salt and pepper, if desired.
5. Distribute the salad on four plates, and garnish each with a piece of egg.
6. Slice the steak across the grain (this is critical if you're using flank steak), and place several slices on top of each salad. Serve with the grated cheese.

From Cookie Magazine