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LivingFood and DrinkFrench Bistro Steak Salad

French Bistro Steak Salad

by Susan Hanna

This lovely salad from Canadian Living features grilled steak and grilled green beans and radishes tossed in an herb-infused honey-mustard dressing.

Be careful grilling the radishes and green beans, as they can easily fall through the grate! I omitted the soft-boiled eggs.

Avoiding Additives and Preservatives

Look for a mustard without preservatives; I use President’s Choice Dijon. For more recipes using all-natural ingredients, visit Eye For A Recipe.

Ingredients:

Dressing

1 tablespoon (15 ml) grainy Dijon mustard

1 tablespoon (15 ml) cider vinegar

1 to 2 cloves garlic, minced

1 tablespoon (15 ml) finely chopped fresh tarragon or basil

1 ½ teaspoon (7.5 ml) chopped fresh thyme

1 teaspoon (5 ml) liquid honey

¼ teaspoon (1 ml) each salt and pepper

3 tablespoons (45 ml) extra-virgin olive oil

 

Salad

 

1 lb (450 g) beef flank marinating steak

1 teaspoon (5 ml) pepper

½ (2.5 ml) teaspoon salt

12 oz (350 g) green beans, trimmed

20 radishes, trimmed and halved

1 tablespoon (15 ml) olive oil

2 soft-cooked eggs, halved

 

Preparation:

 

Dressing: In large bowl, whisk together mustard, vinegar, garlic, tarragon, thyme, honey, salt and pepper; slowly drizzle in oil, whisking until blended. Set aside.

 

Salad: Rub steak all over with pepper and salt. Toss green beans and radishes with oil. Place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, 10 to 12 minutes for medium-rare. Transfer steak to cutting board; let stand for 5 minutes before thinly slicing across grain.

 

Eggs: For perfect slightly soft–cooked eggs, using slotted spoon, gently place eggs in saucepan of boiling water. Boil for 6 minutes. Drain; transfer eggs to bowl of ice water to stop the cooking. Peel and cut in half.

 

While steak rests, place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender and lightly charred, about 5 minutes. Place in bowl with dressing; toss to coat.

 

Divide vegetables and steak among 4 plates; top each with egg half. Serves 4.

 

From Canadian Living

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