Steak Salad with Sun-Dried Tomatoes, Artichokes, and Creamy Balsamic Dressing | America's Test Kitch
Savory Steak Salad with sun-dried tomatoes, artichokes, and a creamy balsamic dressing blends flavors and textures for a satisfying meal.
Keywords
- Main Courses
- Beef
- Vegetables
- Weeknight
- Salads
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Cooking tools:
- Instant-read thermometer
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Stove
- Aluminum foil
- Paper towel
- Plate
Ingredients
- 1 pound flank steak, halved lengthwise with grain, trimmed
- 1½ teaspoons plus ⅛ teaspoon table salt, divided
- ¾ teaspoon pepper, divided
- 6 tablespoons extra-virgin olive oil, divided
- 4 ounces ciabatta, torn into ¾-inch pieces (3 cups)
- 2 garlic cloves, minced, divided
- ⅓ cup mayonnaise
- 2 tablespoons balsamic vinegar
- 3 romaine lettuce hearts (18 ounces), cut into 1-inch pieces
- 1 cup marinated artichoke hearts, patted dry and chopped coarse
- ⅓ cup oil-packed sun-dried tomatoes, patted dry and chopped
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