FOOD
Flank Steak Salad with Onion Rings and Dressing
Nom Nom Paleo's Michelle Tam shows off her ridiculous flank steak salad topped with oh-so-crispy onion rings.
FOOD
Flank Steak Salad with Onion Rings and Dressing
Nom Nom Paleo's Michelle Tam shows off her ridiculous flank steak salad topped with oh-so-crispy onion rings.
Ingredients
Flank Steak Super Salad with Onion Rings and Onion Dressing
- 1 tablespoon ghee or fat of choice
- 1 1/2 pounds flank steak, cut into 4 equal pieces
- 10 lightly packed cups mixed lettuce (8 ounces)
- 1 nectarine, thinly sliced
- 1 avocado, peeled and sliced
- 1 cup cherry tomatoes
Creamy Onion Dressing
- 6 unpeeled garlic cloves
- 3 medium, unpeeled yellow onions (about 1 1/2 pounds)
- 1 1/4 cups extra-virgin olive oil or avocado oil, divided
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 1 tablespoon kosher salt
- Freshly ground black pepper
Red Hot Onion Rings
- 2 large egg whites
- 1 large yellow onion, thinly sliced into rings
- 1 cup arrowroot powder or tapioca flour
- 1 teaspoon cayenne pepper or shichimi togarashi
- 2 teaspoons kosher salt
- 1 1/2 cups lard, ghee, or frying fat of choice
Steps
Flank Steak Super Salad with Onion Rings and Onion Dressing
- Preheat the oven to 425 degrees with the rack in the middle.
- Pat the steaks dry and sprinkle both sides with salt. When you're ready to cook, melt the ghee in a large skillet or grill pan over medium-high heat.
- Add 2 steaks to the hot pan. Cook for 6 to 8 minutes, flipping every 2 minutes, until the steaks are well-browned and the internal temperature reaches 125 degrees.
- Transfer to a platter, and cook the remaining steaks. Tent the meat with foil, and rest for 10 minutes.
- Slice the steaks against the grain into 1/4-inch strips.
- Toss the lettuce in a large bowl with the dressing, and add the steak, nectarine, avocado and cherry tomatoes. Top with onion rings.
Creamy Onion Dressing
- Place the garlic and onions in a baking dish and drizzle 1/4 cup of the olive oil on top. Roast for 1 hour or until tender and charred. Cool to room temperature.
- Once cooled, peel the onions and garlic. Trim the root ends off the onions and roughly chop them into uniform pieces.
- In a blender, puree the onions, garlic, lemon juice and vinegar until smooth.
- With the blender running, slowly add 1 cup of olive oil until well incorporated.
- Season with salt and pepper.
Red Hot Onion Rings
- In a large bowl, whisk the egg whites until frothy. Coat the onion rings in the egg whites.
- In a shallow plate, mix together the arrowroot powder, cayenne and salt.
- Heat the cooking fat in a large skillet over medium heat until the temperature of the oil reaches 360 degrees.
- Take some rings out of the egg white, shaking off any excess. Coat the rings in flour, dusting off any excess.
- Fry the rings for 3 to 5 minutes, flipping once, until crisp and golden. Transfer rings to a wire rack to drain excess oil.