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French Onion Steak Salad

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As the season shifts to fall, it’s finally soup season. French Onion Soup is a classic fall favorite that’s rich, seasoned with beef broth, jammy onions and red wine, and topped with a decadent cap of melted gruyere cheese. It’s heavenly.

While this salad isn’t quite as decadent, the flavors that make French Onion Soup special are all here. The caramelized onions and marinated flank steak will bring the flavors that you’re used to, with a creamy vinaigrette and dusting of gruyere. I love how hearty and savory this salad is. It’s perfect for a Friday night in for an elevated dinner, and great for entertaining, also!

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French Onion Steak Salad

Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients

FOR THE STEAK

  • 4 Tbsp. extra virgin olive oil - divided
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. sherry vinegar - or sub balsamic vinegar
  • 1 heaping Tbsp. Dijon mustard
  • 1 tsp. dried thyme
  • 1 ½ lb. flank steak - cut in half widthwise and patted dry
  • 1 ½ tsp. kosher salt
  • ½ tsp. cracked black pepper

FOR THE ONIONS

  • 1 Tbsp. olive oil
  • 2 medium yellow onions - thinly sliced about 3 cups
  • ½ tsp. Kosher salt
  • ½ tsp. Freshly cracked pepper
  • 1 tsp. Fresh thyme leaves
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. water

FOR THE DRESSING

  • cup extra-virgin olive oil
  • 2 cloves garlic - minced
  • ¼ cup caramelized onions - see above
  • 3 Tbsp. red wine vinegar
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. Honey
  • 2 tsp. Dijon mustard
  • 1 tsp. Fresh thyme leaves
  • Pinch of salt
  • Pinch of cracked black pepper

FOR THE SALAD

  • 4 cups thinly sliced lacinato kale
  • 4 oz. baby arugula
  • 1 cup thinly sliced rainbow radishes
  • ½ cup finely grated gruyere cheese
  • Flaky salt - for serving

Instructions

FOR THE STEAK:

  • In a small bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, sherry vinegar, mustard, and dried thyme. Season the steaks generously with salt and pepper, rubbing the seasoning into the meat. Place the steaks in a gallon sized zip-top bag, pour the marinade over the steak, and massage it into them, ensuring they’re evenly coated. Seal the bag, getting any excess air out, and let marinate in the fridge for at least 30 minutes, preferably overnight. Prior to cooking, remove from the fridge and allow to come to room temperature on the counter for at least 30 minutes.

FOR THE ONIONS:

  • In a large sauté pan, heat the oil over medium high heat. Once hot but not smoking, add the thinly sliced onions, salt, pepper, and thyme. Cook uncovered, stirring intermittently, for about 10-12 minutes until the onions are golden and soft. Turn the heat to medium-low, add the vinegar, and scrape off any browned bits. Cook the vinegar off of the onions and continue to sauté until the onions get deeply browned, about 5 more minutes. If the pan becomes dry, add water in tablespoon increments. Reserve ¼ cup of the onions for the dressing and set the rest aside for the salad to assemble.

FOR THE DRESSING:

  • In a wide mouth mason jar, add the oil, garlic, ¼ cup of caramelized onions, red wine vinegar, lemon juice, honey, Dijon, thyme, salt and pepper. Using an immersion blender, place the head of the blender near the bottom of the jar and blend until emulsified and creamy. The dressing will be thick, similar to the consistency of an aioli.

TO COOK THE STEAKS:

  • Remove the steaks from the marinade, and let any excess marinade drip off. Heat a cast iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the pan and swirl to coat. Once the skillet is hot by not smoking, add the pieces of flank steak, leaving space in between them to avoid crowding the pan. You may need to do this in batches, depending on the size of your pan and the steaks. Allow the steaks to get a good, hard sear on one side, about 3-4 minutes undisturbed before flipping. Cook for an additional 2-3 minutes, depending on the thickness of your steak, or until the steaks register 125 degrees for medium rare. It will continue to cook while resting. Transfer to a cutting board and allow to rest at least 5 minutes before serving.
  • Slice the steak on the bias, against the grain and drizzle with any juices left in the pan. Season with a pinch of flaky salt.

TO ASSEMBLE:

  • In a large mixing bowl, add the kale, arugula, half of the radishes, and half of the remaining caramelized onions. Add a spoonful of dressing, and using tongs, toss to coat. Since the dressing is thick, this will take about a minute of tossing to get it all evenly coated. Transfer the dressed greens to a large serving platter. Top with the sliced steak, remaining radishes, remaining onions, and the gruyere. Serve with extra dressing on the side. Enjoy!

Photography by Eat Love Eats.

 

The post French Onion Steak Salad appeared first on The Defined Dish.



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emilykoch06
19 hours ago
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Charlottesville, Virginia
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Roasted Kabocha Squash

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Last fall, my brother-in-law, Josh, made the most amazing roasted kabocha squash for Thanksgiving. He cut it into wedges and cooked it with the skin still on. When it came out of the oven, the dense, bright orange flesh was smooth and creamy, with a sweet, nutty, and caramelized flavor. “What did you do to this?” I asked. “I just roasted it,” he said. Also known as Japanese pumpkin, kabocha squash is a wonderfully versatile winter squash variety. In Japanese cooking, it’s often simmered in a flavorful dashi stock to make Kabocha no Nimono or fried and served as part of […]
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emilykoch06
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Charlottesville, Virginia
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Apple Kale Salad with Miso Mustard Dressing & Toasted Almonds

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This apple kale salad is filled with veggie goodness. Fine cuts of kale, parsnip, celery, apple & chives combine for perfection in every bite

The post Apple Kale Salad with Miso Mustard Dressing & Toasted Almonds appeared first on The First Mess.

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emilykoch06
4 days ago
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Charlottesville, Virginia
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Beef Chili with Beans

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Beef Chili with Beans

Chili is one of my ABSOLUTE favorite fall/winter dishes. It’s hearty, flavorful and such an easy recipe to throw in the pot and serve a crowd-pleasing dinner. Here is my take on a more traditional Beef Chili with Beans that is perfect for snowy day or game-day party!

Beef Chili with Beans

Now, depending on where you were born and raised. Across the country, we have popular chili’s like Cincinnati-style chili, Texas chili, Colorado Chili… I mean, the list goes on and on! In Texas, traditionally chili is *not* made with beans and tomatoes. But my mom always made a chili along the lines of this recipe: ground beef, lots of spices, some tomatoes and some beans. So consider this moment a Texan sharing a very un-Texan style chili. 😉 

Taking inspiration from my Mom’s chili growing up, over the years I’ve come up with my own rendition and swaps. It’s got good spice, great texture, and is perfect to serve in a bowl with all of your favorite toppings or to serve as you please! It’s great on top of Enchiladas, over hot dogs and hamburgers, and to make Frito Chili Pies! 

So, send a mass text to your friends, turn on your favorite football game, and set up an easy chili bar for everyone to serve themselves! It’s always a hit!

Beef Chili with Beans

LOVE THIS RECIPE? HERE ARE SOME OTHER GREAT CHILI RECIPES:

Turkey and White Bean Chili

Curried Chili

Whole30/Paleo Chili (no beans!)

Green Chile Stew

 

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Beef and Bean Chili

Servings 6 people

Ingredients

  • 2 tbsp avocado oil
  • 1 cup finely diced yellow onion
  • 1 ½ cup diced green bell pepper
  • 1 cup diced poblano pepper
  • ¼ cup seeded and diced jalapeno
  • 3 clove garlic minced
  • 2 tsp salt
  • 2 lb ground beef
  • 1 tsp black pepper
  • 3 tbsp tomato paste
  • 2 tbsp hot sauce (*see note, i use Siete Brand Traditional Hot Sauce)
  • 3 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 15- oz can fire-roasted tomatoes
  • 2 cups low-sodium beef broth
  • 1 15- oz can red kidney beans drained and rinsed
  • 2 tsp coconut sugar *OPTIONAL, see note!

Serving Suggestions:

  • sour cream
  • shredded cheddar cheese
  • corn chips
  • Thinly sliced green onions

Instructions

  • In a large dutch oven or pot, heat the avocado oil over medium heat. When hot, add the onion, bell pepper, poblano, jalapeno, garlic and 1 tsp salt. Saute, stirring, until the veggies are tender; about 8 minutes.
  • Once the veggies are tender, add the ground beef and the remaining 1 tbsp salt and the black pepper, breaking up with the edge of a wooden spoon, and brown; about 7 more minutes. (depending on how fat your beef is, you may need to drain off excess fat here, but reserve about 2 tbsp for flavor in skillet).
  • Once the beef is browned, add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Cook, stirring, until well combined and the spices are fragrant, about 2 more minutes.
  • Add the fire-roasted tomatoes and broth. Stir to combine then bring to a rapid simmer.
  • Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. (When I have more time, I personally prefer to turn the heat to LOW and cook, covered, for about 3 hours, stirring occasionally. It’s good either way though).
  • About 15 minutes prior to serving, add the beans (and coconut sugar, if using) and stir to combine. Cook, uncovered until the beans are tender.
  • Serve with desired toppings and enjoy!

Notes

*I like to use a traditional hot sauce here, like Siete Foods Traditional Hot Sauce or Tapatio. These add heat and flavor--but aren’t overly spicy so I can use 2 tbsp. Depending on what hot sauce you use and your heat preference, you may want to dial down and just use 1 tbsp.
*I personally don’t need a touch of sweetness in my chili; however, I know a lot of people love it! Adding the touch of coconut sugar at the ends helps cut through the heat and the acidity of the tomatoes!

The post Beef Chili with Beans appeared first on The Defined Dish.



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emilykoch06
6 days ago
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Charlottesville, Virginia
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Coconut Curried Pumpkin Lentil Soup with Chicken

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You know you’ve hit a home run with a recipe when you get rave reviews from all the little people (ages 1-9) and adults in your life. I made this soup last week for my sister and her kiddos who came over to join us for dinner. Pepper loved this soup so much that I made a second batch the following day because we didn’t have any leftovers after night one. And major bonus, this recipe comes together in a flash which is pretty darn surprising considering how flavorful it is. This soup is spicy, sweet, creamy, and jam packed full of protein thanks to lentils and chicken. If you can remember to plan ahead, soak your lentils for at least 8 hours before making this. I’ve been diligent about soaking after learning all about phytic acid–an enzyme inhibitor that is present in the skins of beans, whole grains, nuts and seeds, making it difficult for the body to properly absorb the nutrients.  However, if you do an overnight soak and add a touch of acid (like lemon juice or apple cider vinegar) you remove the phytic acid making the food your preparing more nutritious and easily absorbed by the body.

So now that you’re all prepared to soak your legumes get into your kitchen and make this soup! It’s on the table in 30 minutes and it’s a winner over here! Happy soup making everyone.

Cheers from Tumbleweed Farm





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emilykoch06
6 days ago
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Charlottesville, Virginia
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Cereal Bars

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Cereal bars on a plate.

These no bake cereal bars are the perfect combo of chewy and crunchy. They hold together well so they’re portable and make a delicious, healthy whole-grain snack!

The post Cereal Bars appeared first on Eating Bird Food.

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emilykoch06
7 days ago
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Charlottesville, Virginia
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