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Home Warme bistro salade met geschroeide biefstuk en geroosterde groenten

Bistro Warm salad Steak Quick Lukewarm Main course French

A bistro salad isn't just a side salad, but a full meal with character. You sear the steak hard so it gets a beautiful crust, roast the vegetables until they're just charred, and place everything on a bed of peppery arugula. The secret is the heat: for this, use a good frying pan without non-stick coating, because that's the only way to build the real crusting this dish is all about.

This recipe serves two as a main course. Serve lukewarm, straight to the table, and enjoy a plate full of flavor together.

x_ckl_recipe_markerWarm bistro salad with seared steak and roasted vegetables Juicy strips of steak and roasted seasonal vegetables on a bed of arugula and toasted walnuts. Warm, flavorful and ready in under 30 minutes. How do you make a warm bistro salad with seared steak? Main course French 2 people 15 min 3 min 30 min

Take the steak out of the fridge 20 minutes before cooking so it comes to room temperature. Pat it dry with kitchen paper and season generously with salt and pepper.
Cut the zucchini and bell pepper into large pieces. Halve the cherry tomatoes. Toss the vegetables with a splash of olive oil, salt and pepper.
Heat the frying pan over high heat until it's very hot. Add a small splash of oil and place the zucchini and bell pepper in. Don't stir too much: leave the vegetables for 3 to 4 minutes so they get a charred edge. Then remove them from the pan and keep warm.
Return the pan to high heat. Add a small knob of butter and sear the steak for 2 minutes per side for a pink center (or longer to taste). Then let it rest for 3 minutes on a cutting board under aluminium foil.
Meanwhile, dry-toast the walnuts in a dry frying pan over medium-high heat, about 2 minutes, until fragrant. Keep an eye on them as they burn quickly.
Make the dressing: mix 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard and a pinch of salt and pepper in a bowl or jar. Shake or stir well.
Divide the arugula between two plates. Top with the roasted vegetables and cherry tomatoes. Slice the steak thinly into strips and arrange over the plates. Sprinkle with the toasted walnuts and, optionally, some Parmesan.
Drizzle the dressing over just before serving. Eat immediately, as this salad tastes best lukewarm.

Bistro Warm salad Steak Quick Lukewarm Main course French 300 g steak (e.g. entrecôte or bavette) 1 zucchini 1 red bell pepper 150 g cherry tomatoes 60 g arugula 40 g walnuts 30 g Parmesan, in thin slices or grated (optional) 2 tbsp olive oil (for the dressing) 1 tbsp red wine vinegar 1 tsp Dijon mustard Olive oil for frying A knob of butter Salt and freshly ground black pepper Frying pan (Ø 24 cm, preferably stainless-steel without a non-stick coating) Cutting board Sharp knife Mixing bowl or jar for the dressing Paper towels Aluminium foil Spatula or tongs Frying pan without Non-stick coating frying-pan-without-non-stick-coating Frying Pan frying-pan Salad bowls salad-bowl Black Salad Bowls black-salad-bowls Beka Frying pan Cicla stainless steel Ø 24 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Entrecôte met kruidenboter en geroosterde knoflookchampignons foodies-entrecote-met-kruidenboter-en-geroosterde-knoflookchampignons Steak with red wine sauce and rosemary foodies-biefstuk-met-rode-wijnsaus-en-rozemarijn Entrecôte with herb butter and roasted garlic foodies-entrecote-met-kruidenboter-en-geroosterde-knoflook Juicy entrecôte with herb butter foodies-sappige-entrecote-met-kruidenboter

Recipe

Warm bistro salad with seared steak and roasted vegetables

Juicy strips of steak and roasted seasonal vegetables on a bed of arugula and toasted walnuts. Warm, flavorful and ready in under 30 minutes.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	15 min
Stiffen up min.	3 min
Total	30 min

Equipment

Frying pan (Ø 24 cm, preferably stainless-steel without a non-stick coating)
Cutting board
Sharp knife
Mixing bowl or jar for the dressing
Paper towels
Aluminium foil
Spatula or tongs

Ingredients

300 g steak (e.g. entrecôte or bavette)
1 zucchini
1 red bell pepper
150 g cherry tomatoes
60 g arugula
40 g walnuts
30 g Parmesan, in thin slices or grated (optional)
2 tbsp olive oil (for the dressing)
1 tbsp red wine vinegar
1 tsp Dijon mustard
Olive oil for frying
A knob of butter
Salt and freshly ground black pepper

How do you make a warm bistro salad with seared steak?

Take the steak out of the fridge 20 minutes before cooking so it comes to room temperature. Pat it dry with kitchen paper and season generously with salt and pepper.
Cut the zucchini and bell pepper into large pieces. Halve the cherry tomatoes. Toss the vegetables with a splash of olive oil, salt and pepper.
Heat the frying pan over high heat until it's very hot. Add a small splash of oil and place the zucchini and bell pepper in. Don't stir too much: leave the vegetables for 3 to 4 minutes so they get a charred edge. Then remove them from the pan and keep warm.
Return the pan to high heat. Add a small knob of butter and sear the steak for 2 minutes per side for a pink center (or longer to taste). Then let it rest for 3 minutes on a cutting board under aluminium foil.
Meanwhile, dry-toast the walnuts in a dry frying pan over medium-high heat, about 2 minutes, until fragrant. Keep an eye on them as they burn quickly.
Make the dressing: mix 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard and a pinch of salt and pepper in a bowl or jar. Shake or stir well.
Divide the arugula between two plates. Top with the roasted vegetables and cherry tomatoes. Slice the steak thinly into strips and arrange over the plates. Sprinkle with the toasted walnuts and, optionally, some Parmesan.
Drizzle the dressing over just before serving. Eat immediately, as this salad tastes best lukewarm.

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A stainless-steel frying pan without a coating is the best friend of anyone who loves a real crust. It withstands high temperatures without trouble and gives you those beautiful brown fond bits that pack so much flavor. Rinse it after use with warm water and it's ready for the next round.

Feel free to vary the vegetables: asparagus, radicchio, fennel or spring onions all work well in this bistro salad. Want to make it fully vegetarian? Replace the steak with thick slices of halloumi or firm blocks of tempeh and sear them the same way. The technique stays the same, the flavor stays surprising.