July 18, 2024

Gorgonzola Bavette Salad

Ingredients:

Marinade

  • 1/2 Cup Olive Oil
  • 1/4 Cup Honey
  • 2 Cloves of Garlic, minced
  • 2 TBLS of Red Wine Vinegar
  • 2 TBLS of Soy Sauce
  • 1/2 tsp Black Pepper

 

Cooking

  • 2 TBLS Avocado Oil or Beef Tallow
  • 1 lb Bavette Steak

 

Arugula Cashew Pesto

  • 2 Cups Arugula
  • 1/4 Cup Basil
  • 1 Cup Olive Oil
  • 1 Cup Grated Parmesan
  • 1/3 Cup Cashews
  • 1/2 Lemon, squeezed
  • 1 TBLS Fresh Thyme
  • 2 Cloves of Garlic
  • Salt & Pepper to taste

 

Assembly

  • 1 1/2 Ears of Yellow Sweet Corn, Boiled for 5-7 minutes
  • 6 Cups of Spirng Mix
  • 1 Cup Arugula
  • 2 Endive Heads, cored roughly chopped
  • 1 Grilled Zucchini, sliced and quartered
  • 2 Cups Petite Medley Grape Tomatoes, halved
  • 1 Green Onion, sliced
  • 1 Shallot, thinly sliced
  • 4 oz Gorgonzola Cheese
  • 2 TBLS Basil, minced
  • 2 TBLS Parsley, minced
  • 1 Clove of Garlic, minced
  • 1 TBLS Lemon Zest
  • Crack of Black Pepper

 

Directions

  1. Marinate the Steak: In a large ziplock bag, add all marinade ingredients. Seal the bag and squish to combine. Add the steak and marinate for 4-8 hours.
  2. Cook the Steak: Heat a cast iron skillet over medium-high heat and add oil. Pat the steak dry, cook for 5 minutes on one side, then flip and cook for another 4 minutes. Set aside to rest.
  3. Prepare the Dressing: In a mason jar, add all dressing ingredients. Seal with a lid and shake to combine.
  4. Char the Vegetables: Meanwhile, heat a gas burner or grill to high heat. Dry off the corn and char on each side, along with the zucchini. Alternatively, you can do this stovetop. Set aside until cool enough to handle, then remove corn kernels to a bowl.
  5. Assemble the Salad: In a large bowl, add the greens, endive, veggies, herbs, and lemon zest. Add a pinch of salt and a squeeze of lemon if desired. Toss together. Optionally, add some dressing and toss again, or allow guests to dress their own salad.
  6. Final Presentation: On a platter, arrange the greens and veggies. Top with sliced steak, drizzle with pesto, and sprinkle with cheese. Serve with the remaining dressing and pesto.
Written by Steph Gambill