Executive Chef Salad
Instructions:
- Four 4-oz skirt steaks
- 3 Tbsp Master’s Steak Seasoning
- 1 Tbsp cinnamon
- 2 golden beets
- 2 Tbsp kosher salt
- To taste, extra-virgin olive oil
- To taste, kosher salt
- To taste, cracked black pepper
- 2 Yukon Gold potatoes
- 2 Tbsp kosher salt
- 12 oz haricots verts
- 1 cup kosher salt
- 8 oz goat cheese
- 1 cup all-purpose flour
- 2 eggs, beaten lightly
- 1 cup panko bread crumbs
- 1 head Bibb lettuce
- 1 head romaine
- 1 head Belgian endive
- As needed, Apple Cider Dressing
- Remove all fat and sinew from the steaks. Combine the steak seasoning and cinnamon. Gently rub into both sides of meat and reserve for service.
- Place the beets in a medium saucepan and cover with cold water. Add 4 Tbsp kosher salt and bring to a simmer over medium heat. Allow the beets to cook until a knife can be inserted and removed easily. Place cooked beets in an ice bath to stop the cooking process; let cool. Use a small knife to remove the skin from the beets. Slice them into 16 even slices, about â…› in. thick. Toss lightly with olive oil, kosher salt, and pepper, then reserve for service.
- Cook the potatoes in the same way as the beets, but do not peel them. Slice the cooked and cooled potatoes into 16 even slices, marinate as for the beets, and reserve for service.
- Bring 1 gal water and 1 cup kosher salt to a rolling boil over high heat. While you are waiting for the water to boil, trim both ends of the haricots verts using a small knife. Add the haricots verts to the boiling water and and cook until al dente. Plunge the beans into an ice bath to stop the cooking process. Drain, then marinate with olive oil, kosher salt, and black pepper. Reserve for service.
- Cut the goat cheese into 8 equal portions. Toss the cheese with the flour and shake off excess. Place the floured cheese in the beaten egg. Remove from the egg and toss with panko bread crumbs to coat evenly. Remove from bread crumbs and reserve for service.
- Remove the brown leaves from the Bibb lettuce and the romaine and trim the bottoms. Cut into medium-size pieces. Wash in very cold water, dry using a salad spinner, and reserve for service.
- Trim the bottom end of the Belgian endive and remove 8 leaves. Cut the leaves into 1-in. pieces. Reserve for service.
- At time of service, grill the steak to the desired temperature and place on a wire rack to rest for at least 10 minutes.
- While the meat is resting, deep fry the goat cheese until golden brown. Drain on paper towels and sprinkle lightly with kosher salt.
- Combine the salad greens in a medium mixing bowl. Toss with the dressing and season with kosher salt and pepper. Divide the salad evenly among 4 salad plates. Arrange the beet and potato slices in a halfmoon shape to one side of the salad greens, alternating beets and potatoes. Place equal portions of the haricots verts in a small bundle at the top of the beets and potatoes. Slice the skirt steak into 5 slices and place on top of the salad greens. Garnish each salad with 2 pieces of fried goat cheese. Serve immediately.