[deconstructed strip steak salad]
serves 4
1 1/4 lb. dry-aged strip steak
4 oz. white beech mushrooms,
removed from base
1 pint baby heirloom tomatoes
1 oz. balsamic reduction
1 oz. extra-virgin olive oil
1 c. Kalamata olives, pitted
2 bunches living watercress
1 bunch scallions, sliced on the bias
1/3 lb. Cypress Grove Humboldt Fog
cheese, brie or other soft cheese
1 small lemon, cut in half
Salt & pepper
» Steak: Preheat grill or grill pan on high. Lightly brush steaks with oil and season with salt and pepper. Cook until medium rare. Rest while preparing vegetables.
» Mushrooms: Preheat saute pan on high. Add 1 T. oil to just smoking. Add mushrooms, saute until golden brown. When cooked, add salt and pepper. Remove from heat.
» Tomatoes: Preheat broiler to 550° F. In small bowl, toss tomatoes with oil to coat lightly. Season with salt and pepper. Spread evenly on foil-lined baking sheet. Broil until brown and blistering, about 3 minutes.
» Arrange salad on four plates, mushrooms in the center, olives on top and around. Slice steak thinly and fan over. Place broiled tomatoes around plate. Top with watercress and scallions. Drizzle balsamic glaze, and repeat with extra-virgin olive oil. Finish with squeeze of lemon juice, cracked pepper and cube of cheese.
