This is a simple salad that can utilize any left over steak. Grilled romaine compliments the char of the steak; while the mustardy dressing, pickled seeds, and shallots tie everything together.
yields 2 salads
- 1 romaine heart; cut in half down the middle
- 2 t canola oil
- 8-10 oz. of sliced skirt steak
- 1 shallot thinly sliced
- honey dijon dressing
- pickled mustard seed
Heat cast iron pan at medium high. Using a pastry brush, brush both cut sides of romaine with oil and season with salt and pepper. Place both halves of romaine, cut-side down into the skillet. Cook romaine until some char forms on the lettuce; set aside. If you would like to warm your steak: add the skirt to the pan for 30 seconds or so to reheat.
Place romaine, cut-side up, directly in the middle of your plate. Spoon honey dijon dressing on romaine, and alongside. Scatter shallots on top. Fan steak directly on top of the lettuce. Spoon pickled mustard seeds on top of the steak and romaine. Finish with flake salt, cracked black pepper, and a drizzle of good olive oil.