one pan steak salad

​I enjoy preparing recipes that appear in Southern Living Magazine. The recipes are well tested, a diverse offering and turn out well when I prepared. One such recipe that I tore from their magazine appeared in the May 2021 issue, Seared Steak-and-Field Pea Salad. This is a wonderful one pan meal. I was unsure as to what field peas were, but discovered it could be a bean. Field peas include speckled butter beans, crowders, pink-eyed peas, butter beans and lady cream peas. This clarifies what I was seeing in the image from the magazine.


For this recipe you’ll need brown sugar, white balsamic or white wine vinegar, olive oil, flank steak, field peas, kosher salt, fresh corn, orange and red bell peppers, black pepper, fresh chives and flaky sea salt. Although this recipe calls for flank steak, I thought I would try flat iron steak which was on sale last week at my local ShopRite.

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The steak is marinated in mix of sugar, vinegar and oil for a minimum of two hours or up to 12. I started mine early in the morning. In lieu of field peas, I substituted fresh string beans that I trimmed and cut on a bias. I blanched them in boiling water until crisp tender. Although the recipe called for red and orange peppers, I decided to go with locally grown green peppers.

Using a cast iron skillet with a bit of olive oil, the corn is charred taking approximately five minutes. After cooling a bit, the kernels are cut from the cob. The peppers are cut into planks and also charred before being cut into 1/2-inch pieces. Once all the ingredients are cooked, they are placed in a bowl and dressed with a vinaigrette made of olive oil, vinegar and salt.

The steak is removed its marinade and patted dry. A little more oil is added to the pan and the steak is cooked until it reaches an internal temperature of 125° for medium rare. The was the perfect temperature for flat iron steak. The meat needs to rest for 15 minutes before being sliced against the grain into 1/2-inch slices. As it was cooked on a stove top, my kitchen remained cool. Using one pan for preparation cut down on clean up.

To serve, the vegetables are placed on a large platter then topped with the sliced steak. Garnish with chopped chives or parsley and sea salt.

What a delicious salad. I got my corn from Matt’s Farm Market, located in Belmar, which was sweet and juicy. The combination of corn, beans and peppers made for a very tasty salad. Surprisingly, I couldn’t believe how tender the flat iron steak was. The meat was a perfect medium rare and was infused with a wonderful flavor from the marinade.

This is the perfect summer meal; it’s even perfect for entertaining. My husband and I really enjoy the salad. I suggest you give it a try!

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​Seared Steak-and-Field Pea Salad
By Marianne Williams
From Southern Living Magazine, May 2021
 
Active Time: 35 minutes
Marinate: 2 hours
Cook: 5 minutes
Rest: 15 minutes
Total 3 hours
Servings: 4
 
Ingredients
 
½ cup with 1 tbsp. white balsamic or white wine vinegar, divided
½ cup olive oil, divided
1-1/2 pounds flank steak, halved crosswise
2 cups fresh or frozen (not thawed) field peas
2 teaspoons kosher salt, divided
3 ears (1-1/2 lbs. total) fresh yellow corn, husks removed
1 large orange bell pepper, stemmed, seeded, and cut into large planks (1cup)
1 teaspoon black pepper
2 teaspoons thinly sliced fresh chives
1 teaspoon flaky sea salt
​Directions

1. Whisk together sugar, ½ cup of the vinegar, and ¼ cup of the oil in a small bowl. Transfer to a large zip lock plastic bag; add steak. Seal bag; massage steak and marinade to coat completely. Chill at least 2 hours or up to 12 hours.
2. Place peas in a large pot; add water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-low. Simmer, undisturbed, until peas are tender and just cooked through, 25 to 30 minutes. Drain; set aside until ready to use.
3. Meanwhile, remove steak from refrigerator; let come to room temperature, about 30 minutes.
4. While peas cook and steak rests, whisk together 1 tablespoon of the oil, ½ teaspoon of the salt, and remaining 1 tablespoon vinegar in a small bowl. Set aside vinaigrette.
5. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Add corn ears. Cook, turning corn often, until charred, about 5 minutes. Remove from skillet. Add 1 tablespoon of the oil to skillet, and add bell pepper planks. Cook over medium-high until starting to soften and charred on both sides, 2 to 3 minutes per side. Remove skillet from heat. Remove peppers from skillet; cool about 5 minutes.
6. Cut corn kernels from cobs; discard cobs. Chop pepper planks into ½-inch pieces. Place corn, peppers, and peas in a large bowl. Add reserved vinaigrette; toss to combine. Set aside until ready to serve.
7. Remove steak from marinade; discard marinade. Pat dry with paper towels; sprinkle evenly with black pepper and remaining 1 ½ teaspoons salt. Add remaining 1 tablespoon oil to skillet, and return to heat over high. Add steak; cook until charred on both sides and desired degree of doneness (2 to 3 minutes per side for medium-rare, 125°F). Remove from skillet; let rest 15 minutes.
8. Slice steak against the grain into ½-inch-thick strips. Spoon field pea mixture onto a platter, and top with sliced steak. Sprinkle with chives and flaky sea salt.

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