Author: Chef Mark Perrier
Steaks
- 2 Bison NY Steaks
- Oil for cooking
Salad:
- 1 head radicchio
- 4 head endive
- 1 bunch dandelion
- ½ cup toasted and chopped walnuts
- Gorgonzola piccante
- Aged balsamic
Vinaigrette:
- 1 shallot diced
- ¼ cup balsamic vinegar
- 1 cup olive oil
- S & P
Pull meat from fridge and bring to room temperature. Roughly an hour. Season the steaks liberally with S & P. Heat oil in a heavy bottomed skillet till smoking. Add steaks and sear till caramelized on both sides, flipping once. Remove and rest in a warm spot once an internal temperature of 125 F is reached.
For the vinaigrette, combine the vinegar and shallot. Season with a nice pinch of salt and stir to dissolve. Whisk in Olive oil. Season to taste with S & P and vinegar if needed.
Tear the lettuces into bite sized pieces. Add ½ of the walnuts and cheese. Dress lightly with vinaigrette. Thinly slice steak and fan on top of salad. Re-season with finishing salt. Garnish with the remaining nuts, crumbled cheese and aged balsamic.
