Flank Steak & Frizzled Shallots

with Spinach-Strawberry Salad

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From the Test Kitchen

This recipe features onion-ring-inspired shallots that are quickly dipped in a light rice batter then pan-fried. In Southeast Asian cuisines, fried shallots are a crunchy condiment for everything from soups and salads to noodles and stews, and are even sold pre-packaged in plastic containers. We enjoyed them atop a lean piece of seared steak, but it’s hard to resist not eating them with every bite of this dish, including the spinach salad.

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

3 Tbsps Almonds
1 bunch Spinach
1 Kohlrabi
6 oz Strawberries
2 Shallots
2 Tbsps Balsamic Vinegar
10 oz Flank Steak
2 oz Ricotta Salata Cheese
½ cup Rice Flour

step-by-step

instructions

Cook Along

1 Prepare your ingredients:

Wash and dry the fresh produce. Peel the kohlrabi and cut it into thin matchsticks. Trim off the thick stems of the spinach and then tear the leaves into bite-sized pieces. Cut off the strawberry tops, then slice the strawberries. Roughly chop the almonds. Peel the shallots. Slice one into rings, and mince the other. Put the minced shallot in a small bowl along with the balsamic vinegar.

2 Cook the steak:

Pat the steak dry with paper towels. Season it all over with salt and pepper. In a large pan, heat a little oil on medium-high until hot. Add the steak to the hot pan and cook 4 to 6 minutes per side, or until it reaches your desired doneness. Transfer the cooked steak to a cutting board to rest for at least 5 minutes.

3 Make the salad:

While the steak cooks, make the salad dressing. Slowly whisk some olive oil into the vinegar-shallot mixture to make a dressing. Season with salt and pepper to taste. In a large bowl, combine the spinach, kohlrabi, almonds, and strawberries. Crumble half the ricotta salata cheese into the salad, reserving the rest for garnish.

4 Frizzle the shallots:

In a medium bowl, combine the rice flour and about ½ cup water. Whisk until it resembles a thin pancake batter. (You may need to add a few more spoonfuls of water to achieve this consistency.) In a small pan, heat a layer of oil on medium-high until hot. Add the shallot rings to the batter. Using tongs or a fork, transfer the battered shallot to the hot pan in a single layer, in batches if necessary. Cook 1 to 2 minutes, or until golden. Carefully transfer the frizzled shallots to a paper-towel-lined plate and season with salt.

5 Plate your dish:

Just before serving, spoon some of the dressing over the salad and toss to coat. (You may have extra dressing.) Season the salad with salt and pepper to taste. Find the grain of the steak (the long lines of muscle), and slice the steak across the grain. Place half the sliced steak on each of 2 plates. Top the steak with the frizzled shallots. Serve the salad with the steak. Garnish with the remaining ricotta salata cheese. Enjoy!