Sometimes a plate full of greens is just what you need to brighten up a dreary winter day. Charred endive and radicchio make this salad extra tasty, especially when paired with a juniper berry vinaigrette.
Charred Endive, Radicchio & Steak Salad
- 2 lemons, juiced
- 4 juniper berries
- 2 tablespoons bonito flakes
- 2 tablespoons rice vinegar
- ½ cup olive oil
- Salt & pepper
- 1 pound hanger steak, trimmed
- ½ head radicchio, quartered
- 1 head endive, quartered
- ½ bunch mustard greens, cut in 1-inch pieces
In a blender combine the lemon juice, juniper berries, bonito flakes, and rice vinegar and pulse. Turn the blender to high and slowly add the olive oil to emulsify. Season with salt and pepper.
Cook the Steak
Season the steak with salt and pepper. Set a grill pan over medium heat and add 1 tablespoon of olive oil. Heat until the olive oil is shimmering then add the hanger steak and cook until a brown crust forms, about 4 minutes on each side for medium rare. Remove the steak from the pan and set aside to rest.
While the steak is resting, drizzle the radicchio and endive quarters with the remaining 1 tablespoon olive oil and season with salt and pepper. Set the grill pan back over medium heat and add the quarters. Grill until lightly charred, about 3 minutes on each side.
Slice the steak into slices across the grain. In medium bowl combine the grilled radicchio and endive with the mustard greens and toss with the vinaigrette. Season with salt and pepper. Divide the salad between two plates, top each with the steak slices and serve.