Seared Steak Salad with Bitter Greens, Balsamic & Parmesan

Seared Steak Salad with Bitter Greens, Balsamic & Parmesan

For the steak:

½ pound skirt steak

salt and pepper, to taste

neutral oil, as needed to cook the steak

1-2 springs rosemary

For the salad:

1-2 beefsteak tomatoes, sliced into 1/3-inch slices

1 small head radicchio, chopped

2-3 cups arugula

2-3 endive, leafed

½ fennel bulb, shaved thin on a Japanese mandolin

mint, leaves torn into smaller pieces

balsamic vinaigrette

extra virgin olive oil

Parmesan, shaved with a peeled

salt and pepper, to taste

Season the steak with salt and pepper. Heat a drizzle of oil in a sauté pan and sear the steak on both sides, top with a rosemary sprig and cook until desired doneness. Once cooked, remove the steak and set aside to rest before slicing. Season the tomatoes with salt and pepper. Heat another drizzle of oil in the same pan and cook the tomatoes for 1-2 minutes on each side to caramelize them a little. Set aside.

Combine the radicchio, arugula, endive, shaved fennel and as much mint as you want in a bowl. Drizzle with some balsamic vinegar and extra virgin olive oil, season to taste with salt and pepper, toss to combine.

Transfer the dressed greens to your serving dish. place some sliced steak around the salad and tomato around the steak. Top with as much parmesan as desired. Enjoy immediately.