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Joined: 16 Jan 2007
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Location: Top O' the Hill Country TX

PostPosted: Wed May 21, 2008 2:34 pm    Post subject: STEAK SALAD WITH BLACKBERRIES Reply with quote


From Nicole Routhier's Fruit Cookbook (Workman). This light summer meal is easy and elegant enough for company. Routhier calls for blackcurrant, a fresh berry that is difficult to find. I mistakenly assumed she meant dried currant (a different, easy-to-find item). And guess what! The dressing was tasty.

Beef and Marinade:
1 top round beefsteak, about 1 pound
1/2 cup soy sauce
1/4 cup dry white wine
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
Blackcurrant vinaigrette:
1 tablespoon fresh or dried blackcurrants
1/4 cup minced shallots
2 tablespoons red-wine vinegar
1/4 teaspoon sugar (only if you use fresh currants)
2 teaspoons crème de cassis
1/2 teaspoon soy sauce
1/4 cup peanut or extra-virgin olive oil
8 cups mixed salad greens
1 cup ( 1/2 pint) blackberries
1/2 cup hazelnuts, toasted and coarsely ground
Place beef in a shallow baking dish. In a small saucepan, combine soy sauce, wine, sugar, garlic, ginger and 1/4 cup water. Bring to a boil, stirring until sugar dissolves. Cool. Pour marinade over the meat and let stand at room temperature for 1 hour, covered, or in the refrigerator overnight. Turn meat occasionally.

To make the vinaigrette, lightly mash the currants. Add the shallots, vinegar, sugar (if using), crème de cassis and soy sauce. Slowly whisk in the oil to emulsify. Season with salt to taste.

Preheat the broiler. Remove the steak from the marinade and broil 3 inches from the heat until lightly charred, about 10 minutes per side for medium rare. To check, insert an instant-read thermometer into the thickest part of the meat. It will read 125 to 130 for medium rare. Let the meat rest for 10 minutes on a wooden counter before slicing thinly against the grain.

To serve, toss salad with vinaigrette to lightly coat. Arrange on a platter or on individual plates, placing slices of steak on top. Scatter with blackberries and toasted hazelnuts.

Makes 4 entree-size servings.
Have a mice day.
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