Chef Corey created this salad as a tribute to Aaron, our former general manager of ten years. Corey had just started at Flour, and he and Aaron were on their way to becoming great friends. It was summertime, and Aaron talked often about grilling steaks and making summer salads at home. Aaron is known for conveying incredibly contagious passion when talking about the things he loves to eat. You always want to be a part of every meal he’s describing. Corey came up with this salad to thank him for his inspiring energy and love of great food; Aaron loved it so much he told him, “This dressing is so good I could drink it.”
Ingredients
Worcestershire Vinaigrette
- ¼ cup (60 ml) Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp sherry vinegar
- ½ tsp minced fresh thyme
- 0.12 tsp kosher salt
- 0.12 tsp freshly ground black pepper
- 5 tbsp (75 ml) extra-virgin olive oil
- 1¼ lb (570 g) flank steak
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 8 oz (225 g) small Red Bliss potatoes, unpeeled and halved
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp packed brown sugar
- 1 medium red onion, peeled and cut into 4 thick rings
- 1 large or 2 small heads of romaine lettuce, trimmed and chopped into 2-in/5-cm pieces
- 2 large tomatoes, each cut into 8 wedges
- 1 large ripe avocado, halved, pitted, peeled, and sliced
- 1 cup (150 g) crumbled blue cheese
How to Make It
-
To make the Vinaigrette
- In a medium bowl, whisk together the Worcestershire sauce, mustard, sherry vinegar, thyme, salt, and pepper until blended. Whisking continuously, slowly add the olive oil and whisk until well combined. The dressing can be stored in an airtight container in the fridge for up to 1 month. Bring back to room temperature and rewhisk to combine all of the ingredients before using.
- Put the flank steak on the baking sheet and sprinkle both sides evenly with 1 tsp of the salt and ½ tsp of the pepper. Let sit at room temperature for 1 hour. About 20 minutes before you are ready to cook, preheat the oven to 400°F/200°C, and place a rack in the center of the oven.
- Roast the steak for 7 to 9 minutes, or until the thermometer inserted into the thickest part of the steak registers 130° to 135°F/54° to 57°C for medium-rare. Transfer the steak to a cutting board and let rest for at least 15 minutes to allow the juices to redistribute. Leave the oven on.
- Meanwhile, in a small bowl, toss the potatoes with 1 tbsp of the olive oil, ½ tsp salt, and ¼ tsp pepper. Transfer the potatoes to the same baking sheet that was used for the steak. In the same small bowl, whisk together the remaining 2 tbsp olive oil, the balsamic vinegar, brown sugar, remaining ½ tsp salt, and remaining ¼ tsp pepper. Add the onions to the bowl, breaking up the rings and mixing well until evenly coated. Place the onion rings on the baking sheet next to the potatoes. Roast the vegetables for 18 to 20 minutes, or until the potatoes can be easily pierced with a fork. Remove from the oven and let cool to room temperature.
- Divide the romaine equally among individual bowls. Slice the steak against the grain into thin strips. Top each salad with equal amounts of the steak, potatoes, onions, tomatoes, and avocado. Drizzle each serving evenly with the vinaigrette and finish with the blue cheese before serving.
