Serves 4 / Prep tip: When cooking the steaks, press the surface with your finger. If it leaves an impression, it’s rare; if it springs back, it’s medium; if it doesn’t yield at all, it’s well-ruined. Serving tip: Accompany with garlic bread.
2 top-blade or top-loin strip steaks (about ½ pound each)
½ teaspoon garlic powder
½ teaspoon chipotle chile powder, or more to taste
½ teaspoon salt
1 sprig rosemary, leaves removed and finely chopped
1 teaspoon olive oil
1 tablespoon fresh lemon juice
½ tablespoon honey
½ tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
½ tablespoon fresh thyme leaves
½ small shallot, finely chopped
½ tablespoon chopped fresh Italian parsley
8-10 ounces prewashed baby greens
3 Pink Lady or red apples, roughly cut into ½-inch cubes
2 ounces plain goat cheese, crumbled
4 ounces walnut pieces, toasted
- Remove steaks from refrigerator 15 minutes before broiling; place on broiler pan. Preheat broiler. In a small bowl, mix together garlic powder, chipotle powder, salt, and rosemary. Sprinkle steaks evenly with half of chipotle mixture. Drizzle with ½ teaspoon olive oil and smear into surface with the back of a spoon. Turn steaks over and repeat.
- In a large bowl, whisk lemon juice, honey, and vinegar until thick. Continue whisking while drizzling in 2 tablespoons extra-virgin olive oil until emulsified. Add thyme, shallot, and parsley; whisk until incorporated. Set aside.
- Broil steaks until nicely browned, about 3 minutes per side for medium-rare. Remove from oven, cover with foil, and let rest 5 minutes.
- Add salad greens and apples to bowl with vinaigrette. Toss well and add salt and pepper to taste. Divide among four dinner plates. Slice steaks across shorter dimension into ¼-inch slices. Fan out across top of salad. Top with crumbled goat cheese and toasted walnuts.
PER SERVING: 539 cal, 59% fat cal, 37g fat, 8g sat fat, 72mg chol, 35g protein, 24g carb, 5g fiber, 450mg sodium