Featured Recipe
Flank Steak Cobb Salad with Avocado Dressing
By Kate
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Flank steak seared in cast iron pan, cooked medium-rare with butter basting. Salad components layered for contrast: ripe tomatoes, crisp onions, hard-boiled eggs, blue cheese crumbles, pine nuts, and peppery greens. Creamy avocado-based dressing thinned with water for pourable consistency. Substitutes: skirt steak or hanger steak for flank; feta or goat cheese in place of blue cheese. Onion swap: shallots or scallions. Timing based on color and texture cues not strict minutes. Rest steak before slicing against grain for tender bites. Salad assembled last moment, dressing drizzled to preserve freshness and texture.
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Prep:
20 min
Cook:
20 min
Total:
40 min
Serves:
4 servings
main course
salad
beef
avocado
healthy eating
Introduction
Flank steak cooks beautifully with patience and layering of flavor. Heat the pan until almost smoking to get that crust that seals juices. Don’t poke or prod; let the Maillard reaction do its magic. Butter basting softens edges and adds richness. The salad plays bright, fresh notes—acidic tomatoes, sharp onions offset rich eggs and pungent cheese. Toasted nuts add crunch, contrast to tender meat. Avocado dressing is the creamy tie. Adjust thickness to pourable, not gloppy. Taste balance is key here. Remember rest time for steak, missteps turn chewy. Chopped versus sliced steak changes mouthfeel—your choice, each works. A meal with layers, textures, and simple techniques.
Ingredients
About the ingredients
Substituting flank steak? Skirt or hanger steak works but watch cooking times; these cuts cook faster but stay juicy if you use proper heat. If blue cheese is too strong, swap for feta for milder tang. Onions can be sharp; use shallots or scallions if you want gentle perfume in salad. Pine nuts pricey and prone to rancidity—walnuts or almonds can stand in with different but pleasant crunch. Use fresh lemon juice over bottled for an aromatic zing in dressing. Avocado ripe but not mushy gives best texture. Yogurt adds acidity and cream; sour cream for richness. Always season dressing well, avocado dulls salt a bit so add carefully. Don’t skip washing and drying greens, otherwise dressing slides off leaves or makes them soggy. Prep all ingredients before you start steak to keep pace.
Method
Steak preparation
- Heat cast iron pan on medium-high for 2 minutes till smoking slightly. Add olive oil, swirl to coat. Pat flank steak dry. Season heavily with salt and cracked pepper both sides. Place steak in pan. Listen for solid sizzle – don't move it. Sear 5-6 minutes until deep crust forms on bottom, edges starting to brown.
- Flip steak, immediately turn heat down to medium. Add butter. A towel on pan handle prevents burns. Tilt pan slightly, spoon bubbling butter over steak repeatedly. This bastes meat, locking moisture and helping develop even medium-rare. Expect about 12 minutes total cooking on this side. Use finger test or thermometer (130-135F) for doneness. Avoid overcooking—flank toughens fast.
- Remove steak to cutting board. Rest 8 minutes bare or tent loosely with foil. Rest crucial for juices to redistribute. Slice thin against grain. Cut into bite-size slices or cubes, depending on salad style.
- Chop tomatoes into halves or quarters depending on size. Thinly slice onions or substitute scallions for milder punch. Quarter hard boiled eggs, no green hue. Toast pine nuts in dry skillet until golden and aromatic—nobody wants soggy nuts.
- Mise en place all other ingredients: crumble cheese, wash and dry greens thoroughly—wet leaves dilute dressing and wilt quickly.
- In food processor or blender combine avocado, yogurt or sour cream, garlic, lemon juice or vinegar, salt, and pepper. Blend until mostly smooth. Add water tablespoon by tablespoon to reach pourable thickness. Too thick? Water fixes it better than extra lemon or oil, which can overpower.
- Taste for balance. Adjust salt, acidity, garlic as needed. Chill if time allows for flavors to mingle.
- In large bowl or platter layer greens first for base. Scatter tomatoes, onions, eggs evenly. Add pine nuts and cheese. Top with warm steak slices to keep contrast of textures. Drizzle avocado dressing last. Toss gently if preferred or serve plated for visual appeal.
- Serve promptly to preserve texture contrast—warm steak, cool creamy dressing, crunchy nuts, fresh vegetables.
- If no cast iron, heavy stainless pan works but crust less intense—use higher heat briefly but watch for burning. Butter can burn if pan too hot; lower heat if smoke starts rising after addition.
- For dressing allergy substitutes, use mayonnaise and lemon juice in place of yogurt. No avocado? Blend steamed cauliflower and olive oil for mild creamy dressing. Can add fresh herbs like cilantro or basil for twist.
- Hard boiling eggs: cover with cold water, bring to boil, then remove from heat, cover, let sit 10 minutes. Avoid overcooking to prevent green rings.
- If steak tough, likely overcooked or not sliced across grain. Grain runs lengthwise; cut perpendicular to shorten muscle fibers.
- Pine nuts easy to burn. Stir constantly in dry pan and remove promptly once golden.
- Store leftovers separately: steak wrapped tightly, dressing in airtight container refrigerated up to 2 days.
Salad assembly
Dressing
Final assembly
Tips and troubleshooting
Technique Tips
Searing steak needs patience. Too cold pan? No crust forms, meat stews in fat. Too hot? Butter burns before steak cooks through. Listen to sizzle changes; it softens as steak cooks. Butter basting isn’t just for flavor; it creates moist heat and coats steak for browning of all sides. Resting lets fibers relax, locking juices inside. Slice fully cool or slight warmth to avoid moisture loss. Dressing consistency varies by avocado size; use water sparingly or end with too thin yellowish liquid. Toasting nuts intensifies aroma but burns fast—keep pan moving. Assemble salad just before serving to keep vegetables crisp and dressing fresh; otherwise salad wilts and turns dull. Toss gently or leave layered for better presentation. If you want to save time, hard boil eggs the day before and keep refrigerated in shell.
Chef's Notes
- 💡 Heat the pan enough. Smoke signals readiness. Pat steak dry, season heavily. Let it sizzle! Don't poke. Hard crust crucial.
- 💡 Butter basting works wonders. Tilt the pan, spoon the fat over. Moisture locks in, golden edges form. Watch the time closely.
- 💡 Don’t skip resting the steak after. Juices need to redistribute. Tent with foil, it helps. Then slice thin against the grain.
- 💡 Layer your salad right before serving. Greens first for base—keeps them crisp. Warm steak contrasts cold veggies. Visual appeal matters.
- 💡 Mix up your cheese. Feta or goat cheese works if blue is too sharp. Scale back raw onion; use scallions for gentler taste.
