Coriander Flank Steak Salad and Rhubarb Vinaigrette

| Category: Food & Wine

Rhubarb stalks make for excellent purees, adding texture and avor to thick dressings. Here, cooked and pureed rhubarb is seasoned and then paired with hearty arugula and rich pieces of steak in a tossed salad. The addition of toasted croutons and blue cheese makes this fit for a meal.  

MAKES 6 SERVINGS  

2 stalks rhubarb, chopped (about 2 cups)  

1 tablespoon maple syrup  

1 teaspoon Dijon mustard  

6 tablespoons avocado or grapeseed oil, divided  

1 pound flank steak  

Kosher salt and freshly ground black pepper  

2 teaspoons ground coriander 

6 cups arugula or salad greens 

2 cups “croutons” (day-old bread cut into 1-inch cubes and grilled or broiled until toasted)  

6 ounces blue cheese, crumbled  

Parsley leaves (optional) Celery leaves (optional)  

 

  • To make the vinaigrette, in a small saucepan, add ½ cup water and the rhubarb, cover, and bring to a boil over high heat. Once the water is boiling, reduce the heat to a simmer and cook until the rhubarb is soft and falling apart, about 15 minutes. Drain the rhubarb from the water, and in a blender on high speed, combine the rhubarb mash, maple syrup, and mustard. Slowly pour in 4 tablespoons of the oil until the vinaigrette has emulsified, about 30 seconds. Set aside.  

 

  • Place the oven rack at the top position—about 6 inches from the broiler coils—and heat the broiler. Season the steak on both sides with the salt, pepper, and coriander and coat with the remaining 2 tablespoons oil. Lay the steak at on a baking sheet, place it in the oven, and bake until the steak is brown, about 6 minutes.  

 

  • Flip the steak over and cook the other side under the broiler until just charred and cooked to medium rare, 6 minutes more. Remove the steak from the oven and let rest it for 10 minutes before slicing it into V-inch-thick pieces, cutting across the grain.

 

  • In a large bowl, add the arugula, croutons, cheese, and half of the vinaigrette. Add the parsley and celery leaves, and toss to combine well. Season to taste with salt and pepper, and divide evenly, adding several slices of steak over each before serving.  

 

Photo Credit: Charity Burggraaf

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