Steak Salad with Grilled Ramps + Tomato Vinaigrette
What started off as a quiet Sunday turned out to be quite an adventure, or more accurately a physical undertaking we weren't expecting. The Brooklyn Flea is now in Philly every Sunday and it happens to be in our neighborhood. We walked over in the 90° heat and rummaged through a crowd of people, finding a few little kitchen treasures but nothing too crazy. Until we went back to say hi to a friend... and spotted our new kitchen table. A big, white washed barn wood door on a matching base is now at home in our little apartment. It wasn't light, and luckily our friend David helped Robert lug the hunk of wood up our narrow staircase.
So about this salad. It was a warm weekend, and more than ever felt like the beginning of salad season. My apologies if you're not a fan of rare steak, as I'm sure this doesn't look particularly appetizing to you. Rare is actually a recent undertaking for me. Only over the last couple of years have I started ordering meat that wasn't the consistency of shoe leather, and I love it. Ramps made a comeback at the market this week and ended up inspiring the greens in the meal. Robert only used the bulbs for this, but I would recommend saving the greens to sauté for another meal. They're too good to go to waste.
Steak Salad with Grilled Ramps and Tomato Vinaigrette
8 oz marinated hanger steak (see marinade ingredients below)
1 dozen ramp bulbs, sliced in half and greens set aside for alternate use
2 scallions, chopped
2 cups spring mix lettuce (baby spinach and arugula)
2 cups frisée lettuce
1/2 cup basil leaves whole
1/2 cup cilantro leaves whole
2 tablespoons dressing + additional reserved (see dressing ingredients below)
1/4 cup soy sauce
1/4 cup red table wine
1 tablespoon ume plum vinegar
1 tablespoon white miso paste
1 tablespoon dijon mustard
1 teaspoon red pepper flake
1/2 teaspoon garlic powder
1 teaspoon brown sugar
1 scallion, chopped
1 medium tomato, sliced in half
2 tbs champagne vinegar
1/4 cup olive oil
1 shallot, minced
Salt + pepper to taste
Using a the coarse holes of a box grater, grate tomato flesh and seeds into a bowl. Add vinegar, shallot, salt and pepper. Whisk in oil until dressing is emulsified.
to assemble salad
Heat a grill or grill pan to high heat. When grill is smoking, add ramp bulbs cut side down. Grill for 3 minutes set aside. Grill steak over high heat for 2 minutes each side, reduce heat to low and cover, grilling for 1 minute more each side. Cover and let rest 10 minutes. While steak is resting, combine lettuces, herbs, and scallions in a large bowl with 2 tbs dressing. Toss to combine. Plate with grilled ramps and steak atop lettuce. Serve with additional dressing on the side.