Steak Salad

Steak Salad

This is in homage to Barton Rousse; steak salad was a wonderful weekend dinner.

1.3 pounds sirloin steak
1 bag mesclun salad
8 cherry tomatoes, cut into 1/8
1 fennel bulb, sliced very thin on mandolin
1/2 sweet onion, sliced very thin on mandolin
3 tbsp tarragon, chopped into 1/2 inch pieces
1 tbsp mustard
1/8 cup red wine vinegar
1/2 cup olive oil
salt and pepper
peanut oil

1. Whsk mustard and vinegar and gradually whisk in oil. Add salt, pepper and tarragon.
2. Add fennel and onion, incorporate. Add cherry tomatoes, mix well.
3.Heat cast iron skillet
4. salt and pepper meat
5. Sear meat 4 minutes per side, let rest 10 minutes
6. Cut meat into 1/2 inch cubes,
7. Add Meat and blood to vinagreet, vegetables. Let sit 30 minutes.
8. Strain excess vinagrette and add to salad.
9. Serve salad and meat mixture in separate bowls. Each postion should have some of each.