The rich, deep flavor of grass-fed beef is the star of this main-course salad. You can round the dish off with something as effortless as a loaf of crusty bread and some Camembert cheese for a truly superb meal. Searing the steak in a dry pan over high heat creates a delicious exterior crust and juicy interior and is a great alternative to grilling.
2 (12 ounce) grass-fed strip or rib-eye steaks, each about 1 inch thick
3/4 teaspoon coarse sea salt
1/2 teaspoon cracked black pepper
8 cups (about 4 ounces) mixed spring greens
1/2 small head radicchio, thinly sliced
1 bunch green onions, thinly sliced diagonally
1/3 cup plus 2 tablespoons prepared balsamic vinaigrette (homemade or store-bought)
Heat a large cast-iron or other heavy skillet over high heat. Sprinkle steaks on all sides with salt and pepper and cook until steaks develop a nice deeply browned crust and are cooked to the desired doneness, 6 to 7 minutes per side for medium rare. Transfer steaks to a cutting board and let rest 10 minutes.Meanwhile, in a large bowl, combine greens, radicchio and green onions. Drizzle with 1/3 cup of the vinaigrette and toss. Spread greens on a platter or divide between 4 individual serving plates. Slice steaks thinly against the grain. Fan slices over the greens and drizzle with remaining 2 tablespoons vinaigrette.