Summer Steak Salad with Champagne-Shallot Vinaigrette
Umami-rich grilled flank steak tops a bed of baby spinach, crisp green beans, and sweet strawberries in this light summer salad drizzled with a sparkling, tangy champagne shallot vinaigrette. Gluten-free and dairy-free.
Main Course Salad, Salad
For the Champagne-Shallot Vinaigrette:
2teaspoonswhole-grain Dijon mustard
1/4cupextra-virgin olive oil
Freshly ground black pepper,to taste
For the Salad:
Cooking spray or oil for grill grates
1cupthinly sliced radishes
To make the vinaigrette:
In a small food processor, combine all vinaigrette ingredients and purée until smooth and emulsified.
To make the salad:
Bring a small pot of water to boil; add green beans and cook for 30 seconds to 1 minute until bright green. Drain and run green beans under cold water or shock in a bowl of ice water.
Spray grill grates with nonstick cooking spray or brush grates with oil. Heat grill to 500° F.
Place steak on the grill and cover to cook, flipping once, 3 to 5 minutes per side for medium rare.
Transfer steak to cutting board and let rest for 5 minutes. Slice the steak against the grain.
Drain green beans and pat dry. In a large bowl, toss together baby spinach, blanched green beans, strawberries, radishes, toasted almonds, and just enough of the shallot vinaigrette to coat lightly. Portion onto four plates, top with sliced steak, drizzle with additional vinaigrette, and serve.
To toast almonds, heat in a dry skillet over medium heat, stirring occasionally, until lightly browned and fragrant.