Eric Ripert's Seared Skirt Steak and Spinach Salad with Red Wine-Shallot Vinaigrette
Whenever I think of having steak for dinner, it's usually with gluttonous intentions in mind. But steak and salad? Well, that's a totally different story. Though I could be eating the exact same amount of steak as before, now there are vegetables involved, and everything starts sounding far more reasonable.
Add Eric Ripert to the equation, and the meal becomes about as wholesome as can be. This recipe from Avec Eric manages to tie the two elements together thanks to a warm vinaigrette, which wilts the greens while also coating each slice of steak.
Why I Picked This Recipe: There aren't many Eric Ripert recipes that can be whipped up in less than 30 minutes. This one is not only quick, but still has enough going on that it doesn't taste like it came together so easily.
What Worked: The warm vinaigrette is the glue that ties this whole dish together. Obviously, the reduced wine sauce works well with the steak, but it completely changes the spinach and raw mushrooms. The greens wilt slightly, so they retain a little of their structure, while softening somewhat.
What Didn't: Everything on the plate worked. I can't think of anything off here.
Suggested Tweaks: I'm a little confused why the recipe had me make so much of the vinaigrette. The recipe says to "lightly dress" the greens, leaving behind 50% or of it. You could easily make half of the suggested amount, and you'd still have some leftover.