Tessed Winter Steak Salad


by: NuttyChef

Tass the steak with the greens the instant before serving so the meat doesn’t have a chance ta compress the greens. The contrast of the savory meat and cool greens makes a salad that is light but richly satisfying at the same time.


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serves: 4

8 fingerling potatoes

2 eggs

1/2 pound haricots verts or small regular green beans (ends trimmed)

2 slices French coarse country bread (cut into 1/2-inch cubes)

2 small heads (about 1/2 pound total) frisée

1 head Belgian endive

1 (about 5 ounces) radicchio

10 ounces cremini mushrooms

1 1/2 pounds strip steak (or flank steak, seasoned with salt and pepper and rubbed with olive oil)

2 tablespoons pure olive oil

2 ounces Roquefort (Stilton, Gorgonzola, or other high-quality blue cheese, crumbled)

6 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar



Nutrition Facts
Tessed Winter Steak Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 935

  • Total Fat: 39.8 g
  •     Saturated Fat: 9.3 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 188.2 mg
  • Sodium: 557.6 mg
  • Total Carbs: 89.2 g
  •     Dietary Fiber: 18 g
  •     Sugars: 9.6 g
  • Protein: 59.1 g

how is this calculated?

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1.  Preheat the oven to 350°F. Build a hot charcoal fire with the coals 3 to 4 inches away from the grill rack. Use enough charcoal to make a double layer large enough for all the steaks. Or, preheat a gas grill to high.

2.  Meanwhile, in a saucepan, combine the potatoes, eggs, and water just to cover. Bring to a simmer over medium heat, and then turn the heat down to maintain a gentle simmer. Ten minutes after the water first reached a simmer, remove the eggs with a slotted spoon and set aside to cool. Continue to simmer the potatoes for about 10 minutes, or until a knife slides easily through them. Drain the potatoes in a colander, rinse with cold water to make them easier to handle, and then pull away the peel in strips by pinching it between your thumb and a paring knife. Peel the eggs and cut them lengthwise into quarters.

3.  Bring a saucepan filled with water to a boil, add the beans, and boil for 5 to 8 minutes, or until you feel only the slightest crunch when you bite into one. Drain in a colander and rinse with cold water.

4.  While the potatoes and beans are cooking, spread the bread cubes on a sheet pan and toast, stirring occasionally, for about 12 minutes, or until lightly browned on all sides.

5.  Cut off the tough dark green leaves from the frisée and discard. Pull the leaves away from the yellow and pale green parts and wash and spin dry. Pull away the endive leaves and wash and spin dry. Pull away the leaves from the radicchio head, tear the larger ones in half, and wash and spin dry.

6.  Wash and dry the mushrooms. Cut the end off the bottom of each mushroom stem if dried out or dirty. Unless they are very small, cut the mushrooms through the stem into quarters.

7.  About 10 minutes before serving, grill the steak as directed in Basic Grilled Steak. In a sauté pan, heat the pure olive oil over high heat. Add the mushrooms and saute for about 5 minutes, or until brown and any liquid they release evaporates.

8.  Put the greens in a large salad bowl and arrange the potatoes, eggs, beans, bread cubes, and cheese on top. When the mushrooms are ready, pour them out over the salad—this is dramatic done at the table—and then pour over the extra virgin olive oil and vinegar. At the table, cut the steak across the grain on the diagonal into thin slices, and place the slices on top of the salad. Sprinkle with salt and grind over pepper. Toss and serve.

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