Australian steak salad with heirloom radish & red wine reduction vinaigrette

Chef Randy Feltis returns from Australia with this locally inspired steak salad recipe. For a fresh twist to classic salad toppings, garnish with warm, buttery croissant croutons.


Prep
15 min
Total
25 min
Serves
4

INGREDIENTS

Vinaigrette

METHOD

  1. Season and sear steaks in medium high heat, cast iron pan. Cook for 2 minutes on each 4 sides.
  2. Remove pan from heat and let rest for 10 minutes.
  3. Remove steaks and place pan back on heat, add shallots to beef juices. Deglaze with red wine and reduce by 4 times the volume.
  4. Add olive oil and season with salt and pepper.
  5. Carve steak and place on half of plate.
  6. Toss greens and radish with croutons and place on other side.
  7. Gently glaze the salad and garnish the plate with vinaigrette.

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