Posts from the “Beef” Category

RECIPE CARD: 3 Cheese Beef & Noodles + How To Get The Most Out Of Prep Day

Posted on April 5, 2016

Beef and Noodles-I have always said, “if I am going to cook one chicken, I might as well cook two.”  It’s not really any more work.  I have come to believe the same about pot roast, pork roast, and just about anything that is braised, smoked or roasted.

In the case of this casserole you could make it anytime by using cooked ground beef but if you do as suggested and make extra pot roast for a Sunday dinner then this is the perfect way to make use of it midweek.

3 Cheese Beef & Noodles (serves 6)

1 small onion, minced

12 oz. fusilli pasta

1 lb. chuck roast, cooked and shredded

1 cup Pomi brand strained tomatoes

1 ½ cups beef broth

8 slices American cheese

5 thick slices of fresh Mozzarella

1 ½ cups of Edam or Fontina Cheese

 

  1. Heat the oven to 400 degrees.
  2. Bring a large pot of water to a boil, add pasta and onion then cook for 4 minutes.
  3. Drain the pasta and onions and place it back into the pot.  Stir in the tomatoes, beef broth, and chuck roast.
  4. Dump the pasta into a large casserole.  Jiggle the casserole to spread the mix out evenly.
  5. Layer the cheese on top starting with the American, then the Edam, and follow with the mozzarella.
  6. Bake for 25 minutes or until browned and bubbly.  Let cool 5 minutes before serving.

Taiwanese Beef Noodle Soup (For the Slow Cooker)

Posted on March 5, 2016

I am new to slow cookers. I bought mine with the intention of immersing myself into the world of the crock pot.  My reasons are simple I need to create a few bigger blocks of time each week to immerse myself into other projects. It feels like the right thing to do.

But I have a problem, I am a helicopter cook . I need to walk by the stove and stir the stew, open the oven door to check the slow roasting ragu, or lift the damp towel to see if the bread is rising.  I have to be no more then a few steps away.  I can’t leave my babies be or they will fail.  So for the better part of two years the slow cooker sits relegated to a remote corner in the back of my pantry.  No longer.  I am going to make use of it, but it’s not easy.  After all it’s like letting a stranger into the kitchen to cook for the family.  I can’t say I am comfortable with this aspect of crock pots but I am trying.Taiwanese Beef Noodle Soup-

My other issue with the slow cooker is the dump it in, stir, and set it and forget it mentality.   Don’t get me wrong.  I understand there are days when this method is the only way dinner would get to the table.  I am not above it, I have done it, and there is nothing wrong with it.   But as a chef I know there is a process, there are reactions that occur when food is put to high heat that make it taste better. Take browning or caramelizing for instance, the sugars created during the Mallard reaction adds flavor and lots of it.  Outside of Pot-au-feu, Corned Beef,  or other simmered meats,  the vast majority of recipes rely on caramelization to attain the flavors important to that particular dish.  Other simple things like hot cooking oil in the bottom of the pan.  Fat is flavor so the rule goes.   This oil absorbs the flavors of herbs, mirepoix, and animal protein.  It is this oil that transfers tons of flavor to your tastebuds as it swaddles the tongue.  Have you ever added lots of rosemary to a soup and not really been able to taste it?   Then the next time you make soup the recipe has you gently fry the rosemary in the cooking oil before you add stock.  The rosemary flavor is much more pronounced when it is emulsified with oil.

See why I have trouble with slow cookers.  I mean,  I’ll admit I hover to much and spend to much time in the kitchen,  way more then I should.  You should see it when I am depressed, worried, or problem solving.

Nevertheless I am giving slow cookers another chance and I am determined to make them work this time.  To do that I decided I wouldn’t be afraid of dirtying an extra pan for browning vegetables, meats, and deglazing.  If cleaning the pan is more then you care to be bothered with then just skip the step and add everything to the slow cooker as is.  I just can’t.

My other concern, especially when posting a recipe, and this is because I want it to be successful for anyone who bothers to cook it, is all slow cookers are not created equally.  The low temperature on mine  seems like high to me.  It starts to simmer heavily, meaning bubbles are rising at the edges as if it is getting ready to break out into a boil, long before I think it should.  If you use your slow cooker often then you understand its nuances.  Use good judgement and make the necessary adjustments.

It’s hard to believe it’s possible to braise meat until it is dry but you can.  Often times we use very lean meats when slow cooking and this becomes a problem.  To get around dryness issues and to be assured of a great dish I use chuck roast that has a good fat content.  I also like to use fresh Asian noodles.  Surprisingly I don’t have to go to a specialty grocery for them either.  I have noticed lots of groceries carrying them along with dumpling and egg roll wrappers.  The good news is any noodle works so if you have spaghetti noodles use them.  Star anise is a specialty product as is Sichuan peppercorns.  If you would like a substitute, fennel or anise seed is good exchange for star anise,  and red pepper chile flakes work in place of the Sichuan peppercorns.  Yes your soup will be different if you substitute but it won’t be any less good.

Taiwanese Slow Cooker Beef Noodle Soup (serves 4)

1 large onion, thinly sliced
canola oil
2 1/2 lb. chuck roast
1/2 cup rice wine or sake
1 qt. rich homemade beef stock or no sodium beef stock
1/4 cup soy sauce
5 star anise
1 tsp. Sichuan peppercorns (optional but recommended)
1 1/2 TBS garlic, minced
1 1/2 TBS. fresh ginger, minced
1 cinnamon 3-inches long
1 TBS. tomato paste
16 oz. wheat noodles
Green onion

  1. Place a skillet over high heat.  In the dry pan sear the onions until they char at the edges.  Remove them to the slow cooker.
  2. Let the pan cool for a minute or two, add a healthy glug of oil to coat the bottom and sear the chuck roast on both sides until it is very deeply browned.  Remove the roast to the slow cooker as well.
  3. Carefully pour out the excess oil into a heat proof container.  Set the pan back over the heat and add the rice wine or sake.  Be careful it might flame.
  4. Add the stock and deglaze the pan.  Add the liquid to the cooker.
  5. Add soup, star anise, Sichuan peppercorns, garlic, ginger, cinnamon, and tomato paste to the slow cooker.
  6. Turn the heat to low and cook for 5 hours or until the meat is tender but not falling apart.
  7. Remove the chuck roast from the pot and place it on a plate.  Using oven pads, remove the crock pot insert and strain the broth into a large bowl
  8. Pour the broth back into the cooker, add the roast, and dispose of the solids in the strainer.
  9. Cook the noodles according to the package.
  10. As the noodles are near to being done throw a couple of handfuls of spinach in with the soup broth.  Stir and cook until it has wilted.
  11. Cut the roast into thin pieces.  Strain the noodles and divide them among 4 bowls.  Top with broth and spinach.
  12. Garnish with green onion and serve.

 

 

A Very French Beef Stew

Posted on October 30, 2015

DSC_2850If you are like me, you have made what seems like hundreds of variations on beef stew; the classic tomatoey American version, a Korean version, Chinese, Irish, with beer, or with wine. It’s all done in the name of variety and the constant quest for new flavors to excite the taste buds. We do it in order to make dinner ever more interesting, because let’s be honest, if you only cook the same 5 or 6 meals and present them over and over again at some point they become lackluster and boredom sets in. This is not to say, as a cook you need to know how to cook a hundred variations on beef stew because you don’t. If you are like me though you are curious, always looking for upgrades, and it is nice to have some surprises in your back pocket when you need them.DSC_2888

While I call this a French stew it is far from a classic daube.  Daube’s make use of lots of red wine, olives, and orange peel. This stew does not. What this dish does do is keep flavors separate. By cooking the meat on its own, roasting the vegetables, then combining them only when it is time to serve the dish some very wonderful flavors only become present when everything is in the bowl.

Let me say a few things about clay pot cooking.  Clay is unique, so if you have a clay pot stored in a cabinet somewhere begging to be used then this is a great place to start and here is why.  Cooking in clay pots feels like cooking.   The smell of the clay as it heats, the aroma that reminds you of the last meal you cooked,  the cracks in the glaze, the smell of olive oil as it heats seems basic in an elemental way.  It is comforting.  It’s as if you a are connected to every cook that came before you and every meal too.

When you heat clay on the stove the culinary history of the particular pot makes itself well known very quickly. Often pots are dedicated to certain kinds of cooking like curry, or rice, or beans. They are used for meals made with similar spices.  They are the original slow cooker and you can find them being used all around the Mediterranean, the Middle East, Asia and throughout South America.

The recipe doesn’t require cooking in a clay pot for it to be good but it does add to its mystic. It can be cooked in a slow cooker or in an enameled Dutch oven on the stove top.

 

Clay Pot Beef Stew with Roasted Vegetables (serves 4)

2 TBS. olive oil

2 pounds beef brisket, trimmed of fat and cut into 1 1/2-inch cubes

1 1/2 TBS all-purpose flour

3 medium yellow onions

15 cloves garlic, peeled and left whole

3 cups homemade beef broth of sodium free beef broth

1 1/2 teaspoons Herbes de Provence

1 tsp. kosher salt

2 tsp. Japanese tonkatsu sauce or Heinz 57

1 bay leaf

2 tsp. flat leaf parsley, minced

3 large carrots, peeled and cut into 1 1/2-inch cylinders

7 fingerling potatoes, washed and halved

  1. Peel and trim one onion.  Halve it and dice both halves into a small dice.
  2. Place a 3 1/2 quart clay pot or enameled Dutch oven over medium heat.  Add olive oil and let it become hot.  Add half the beef and brown it on all sides.  Remove the meat to a tray.  Repeat with the remaining beef.
  3. Add the flour to the oil and stir with a wooden spoon until the flour begins to color and smells nutty (do not taste the roux it will burn your tongue off.)
  4. Add diced onions and garlic.  Stir.  The roux will stick to the vegetables and clump.  This is as it should be.  Add the hot broth while stirring. Continue to stir until the liquid comes to a boil.
  5. Add a 1/2 tsp. kosher salt, Herbes de Provence, tonkatsu, bay leaf, parsley, and a few grinds of fresh ground black pepper.  Add the brisket back to the pot, bring to a boil, reduce to a simmer, cover and let it gently bubble until the brisket is tender but not falling apart.  About 4 hours.
  6. About 1 1/2 hours before the brisket is tender heat the oven to 425 degrees.  Peel the remaining 2 onions and cut each into 6 wedges.  Place the onions, carrots, and potatoes into a bowl.  Toss with enough olive oil to coat them.  Season them with salt and fresh ground pepper.  Toss them again.
  7. Spread the vegetables out onto a sheet tray and roast them for 1 hour or until they are brown and blistered.  Remove them from the oven.
  8. To serve place a sprinkling of vegetables into the bottom 4 bowls, ladle over meat and broth over the vegetables and them top with some vegetables.  Sprinkle with parsley and serve.

 

Bison Sirloin with Mushroom Ragu

Posted on September 10, 2015

Bona Fide Farm FoodI remember the first time I saw a bison up close and personal. It was out on the rolling prairies of South Dakota. No, it wasn’t wild. Reality is, I am not sure there are to many of those left. Maybe in Canada and Yellowstone but beyond that I think most herds are domesticated, sort of.

When you walk up on a buffalo it is like you stepped back in time, especially if they are starring at you head on. They are huge animals yielding in the neighborhood of four hundred pounds of meat. You heard that right four hundred pounds. I can’t imagine killing one of these with a bow and arrow.  I have a hard time trying to imagine how the Native Americans did it.

It is interesting to note at one time Indiana had bison that followed the Buffalo Trace on their east/west migration through the southern portion of the state. The trace was one of the first roads used by animals and people alike.

The mushroom ragu is really what this dish is all about.  I love buffalo, I can eat it plain without any toppings, but the simple addition of this simple ragu makes the whole dish.

The ragu is an umami bomb.  The deep earthiness of the mushrooms, combined with the red wine and soy, and cooked on the stove top until all the flavors are intensified by reduction makes it a great combination.  Not only is it good on red meat but it also is delicious on salmon and monk fish.

If you don’t want to mess with buffalo, of course this recipe would be great with beef.  I like to pan sear the sirloins but the grill works great too.  Use whichever works best for you.

Buffalo SirloinServes 4
one (1 1/2 to 2 pound) buffalo sirloin
5 cups assorted exotic mushrooms
2 heads garlic, roasted, see step 5
1 teaspoon marjoram
2 tablespoons soy sauce
1 cup red wine
1 tablespoon unsalted butter
1 tablespoon canola oil
parsley for garnish

  1. Place a 14 inch saute pan over medium high heat. Let it get good and hot. Then add the oil. Add the oil first to keep the butter from burning.
  2. Now add the mushrooms. Spread them out across the pan and let them sit without shaking or turning them so they get good and brown. Season them with a heavy pinch of salt and some pepper.
  3. When the mushrooms are good and brown flip them and do the same to the other side. Add the shallots and the butter. Let the shallots soften.
    Add the wine, soy sauce and garlic. Bring the liquid to a boil, then reduce the heat and cook until the wine is almost all absorbed by the mushrooms.
  4. Meanwhile heat a cast iron skillet or if you are using a grill you should already have it going, over high heat. Add enough oil to coat the bottom of the pan and cook the sirloin caramelizing both sides of the steak to the internal temp you want it to be.
  5. Let the steak rest, slice and serve with mushrooms on top. Garnish with parsley.

Asian Spaghetti, Changing Seasons

Posted on September 9, 2015

If your weekend was anything like mine then you are comfortable having put summer to bed, tucked-in snugly with the knowledge it will sleep tight until it awakens again next year. Windows will close, doors are shut, and the nuanced smells of long simmered foods become more prevalent.

I can’t imagine a life without seasons.  Not because I like the hot and cold but because they are markers, clear delineations that it is time to get on with life, a deep breath of reflection before pushing on, no summit to conquer, no eye on a prize, just a moment to reflect on the journey.

I am back to doing what I love—cooking, my way.   This time of year I always cook Asian cuisine.  It is such a departure from what I have done all summer, cooked from the garden, be it mid-western or southern foods, or farm favorites.  Now I go to the Asian grocery and buy up bok choi, pigs liver, shiso peppers, lemon grass, and Chinese celery.  Foods that I have done without since last fall.

For a few months I will get my fill, until winter.

Asian Spaghetti (serves 4)

This is great for weeknights.  The sauce like many gets better with age and can be made ahead of time and stored in the refrigerator for up to 4 days (you can even double the recipe and freeze half.)  Then simply make your noodles, warm the sauce, and serve.

1 tablespoon vegetable oil

1 lb. ground beef

1 medium red onion, fine dice (about 1 cup)

3 celery stalks, trimmed, fine dice (about 1 cup)

1 tablespoon ginger, minced

1 tablespoon garlic

1/2 cup Hoisin sauce

1/2 cup canned chopped tomatoes with juice

1 tablespoon fresh squeezed lime juice

2 tablespoons soy sauce

1 Fresno red pepper, chopped

3 Shiso peppers, chopped

1/4 cup cilantro

rice noodles, cooked

  1. Set a 3 quart (3l) enameled cast iron pot, or any heavy bottomed pot onto the stove.  Turn the heat to medium high.  Add oil and let it become hot.
  2. Add the ground beef, break it into small pieces and let it brown.  Add red onion, celery, ginger, and garlic.  Stir, let the vegetables soften and become fragrant.
  3. Add Hoisin sauce, tomatoes, lime juice and soy.  Bring to a boil, reduce the heat to simmer and let the liquid reduce until it thickens, about 15 minutes.  Taste and adjust the seasoning.
  4. Place the hot noodles onto a platter, top with sauce, and sprinkle the peppers and cilantro over the top.  Serve with a nice stir fried vegetable like bok choi in oyster sauce.

Small Batch Barbacoa Beef for Tacos

Posted on July 29, 2014

DSCF4507There is something about big hunks of meat cooked over long periods at low heat that appeals to us at a very basic level. Pit-cooking traditions like hog roasts, barbacoa, and luaus aren’t just barbecues — they’re celebrations. They conjure up visions of earthen pits and long buffet tables with folding chairs, all set up for a multitude of guests.

This kind of cooking takes judgement and practice, though, so unless you host these kinds of events on a regular basis, you’re more than likely cooking blind. After all, you probably aren’t buying a whole lamb or calf more than a couple times a year. It could take you a few years to get it right.

Cuban Style Skirt Steak + 5 Tips for a Better Sear

Posted on March 14, 2014

Cuban Style Skirt Steak

I won’t lie to you — I like steak. To be specific, I like pan-seared steak. It’s the roar of the hood fan as it comes up to speed; the exhilaration and anticipation of the pop, crackle, and sizzle of red meat on a hot pan; and the wisps of white smoke curling around the steak’s edges, like a passionate embrace that gently kisses the bits of ground black peppercorn and fat. And, as always, the resulting taste of the brown butter against the crispy-edged meat. This kind of carnivorous zeal should be illegal.

Mustard Crusted Beef Tenderloin with Sauce Robert

Posted on December 7, 2013

Brown the tenderloin first for added flavor before crusting and baking in the oven.

Brown the tenderloin first for added flavor before crusting and baking in the oven.

Through most of the month of December, I spend a lot of my time preparing recipes that taste great but don’t absorb a lot of my time. It’s the holidays after all, and not only do I want to enjoy them but I have other things to do: trim the tree, make cookies, go to the neighbors’ caroling party where they serve the punch that requires a second cup of coffee and a little extra recovery time the next morning.

Recipe Reclamation: Bringing Back Chopped Steak

Posted on November 5, 2013

While it might not be haute cuisine, chopped meat is surely economical, flavorful, and versatile. From meatballs to croquettes to tacos, it can do it all and can do it with ease. It is an uncomplicated ingredient, often interchangeable, and more often than not is a beacon signaling out comfort food to anyone within range.

Take for example chopped steak: it is nothing new. Salisbury steak for instance has been around since 1897. Named after a doctor, Dr. Salisbury, who created it. Salisbury was also a believer in a low-carb diet, fancy that.

Building a Better Burger

Posted on August 27, 2013

The Best Burger in the WorldIf you think about it, a hamburger is nothing more than a sausage without a casing. Once you accept this notion, you open yourself up to endless burger possibilities! I mean really, there are as many burger recipes as there are cooks. Everyone has their own little tweaks and a go-to recipe.

With that being said, I am not going to sit here and try to convince you this is a recipe for the best hamburger in the world — even though it is — because someone will undoubtedly draw a line in the sand, slap me with gloves in hand, and challenge me to a duel. It’s inevitable.

But there are some guidelines I might offer the newbie. I am sure many of you out there can too, and I welcome each and every one of them in the comments section below. I might even get lucky and toss in an idea or two the seasoned cooks amongst you might not have known. Nevertheless, seasoned cooks — fill in the blanks.

 

Form your own patties
Put down that log of preformed beef! Yeah, the one with the additives for shelf stability that sweat like a fat man in a sauna when you see it resting on that black foam tray. Do you want to feel like a deer at a salt lick? No, I didn’t think so. Put it back.DSCF8986

Check the fat ratio
Even sausage has a ratio. In good sausage, it is 1 part fat to 3 parts protein. For burgers, a meat buyer’s guide will tell you ground beef shouldn’t be more than 22% fat. The buyer may request a higher fat content, but it cannot exceed 30%. However, the beef can come from anywhere on the cow (with the exception of guts and organs). Ask your butcher about the type of meat and fat content they buy.DSCF8976

Grind your own meat
For the most part, I grind all meats myself. Here is why: there is bacteria on a steak that remains on the surface of the steak; it doesn’t claw its way to the interior. So when you cook the steak, it is easily killed by the heat. However, if you buy ground meat at the grocery and don’t cook it in a reasonably short time, the bacteria from the exterior that have been ground into the burger have a lot more surface space to grow and hide from the heat that kills them. If you buy ground beef that has been sitting in the meat case at the store, you should be nervous about cooking it to anything below an internal temperature of 165˚ F, or well-done, which makes for a dry burger, especially since you’re using leaner beef. If I buy good whole cuts of beef and grind it myself, I have no fears of cooking it to medium-rare or medium.

Find the cut of meat you really like and use that
I like chuck. It has a good fat content (20% or so — remember: just ask!), great flavor, and is very reasonably priced. For a good, all-around burger, it can do the heavy lifting. Beef round or sirloin are also a good choice, having a 15% or less fat content, but are more expensive and obviously leaner.

The proper amount of salt evenly distributed on a sirloin.

The grill
I like the charcoal to burn down a touch from its hottest before I cook burgers. The burgers flare up as the fat drips out. If the grill is too hot, not only is there heat under the grill grate but on top, too. You want a burger to caramelize but not burn. It can be a fine line. Medium-high heat, closer to the medium side, is what I shoot for.

Don’t ignore your buns!
Grill those buns, damn it. No excuses. A grilled, buttered bun makes a better burger.grilled burger buns

 

Makes 4

This is my burger mix. I bump up the umami just for good measure. It pays handsomely in the end. Make a build your own burger platter with lots of fresh stuff. I like Bibb lettuce, fresh cucumbers, pickles, fat slices of homegrown tomatoes, grilled red onion, cheeses of all kinds, and of course condiments like ketchup and whatnot. On a serious note, butter and grill those buns! It is the touch that makes all the difference.

  • 1 1/2pound ground chuck
  • 3tablespoons tamari soy sauce
  • 1teaspoon salt
  • 1/2teaspoon freshly ground black pepper
  • 1/2teaspoon fresh squeezed lemon juice
  • Buttered buns and assorted toppings, for serving
  1. Combine all the ingredients in a mixing bowl. Using your clean hands, mix the ground beef until it is very well combined and all the ingredients are well distributed.
  2. Form four 6-ounce patties. I season them with a little more salt and black pepper a few minutes before I put them on the grill — your call.
  3. Set up your grill. Light it and grill the burgers over medium-high heat. Once they are cooked to the temperature to which you feel comfortable and they are caramelized nicely on both sides, serve them hot.

 

Grilling: Tips, Skirt Steak and more…

Posted on August 13, 2013

Skirt Steak with Greek Salsa

I use a pair of kitchen tongs and quickly flip a steak, pull back to let my hand cool for a split second before diving in again behind the safety of the tongs to flip another. The hair on my forearm recoils from the heat. Even with a long pair of kitchen tongs I can’t bear the sting of the glowing coals like I used too.

I have lost my commercial kitchen hands. The hands that could take the heat without flinching, the same hands that could grab thermonuclear plates, or could move steaks around on a grill without ever noticing the heat. The heat abused hands that were once this line cooks badge of honor.

The wind shifts, a wisp of white smoke blows back. My eyes catch a little before I can turn and shut them. The smoke underneath my eyelids stings and my eyes begin to water.

The Troublemaker Blend 6

Posted on August 10, 2013

Meatball Po' BoyI was given an assignment and just like in high school I have blown it off.  I procrastinated.  In all actuality if this was school, the PR company my teacher, well, I failed with a big fat F.

Because my parents taught me right from wrong, I am going to complete my homework and turn it in.   It is the right thing to do.  I expect no mercy from the teacher.  None.

I crack open a bottle of wine and pour a glass.  What, that is what I would have done in high school,  just kidding mom and dad.  I never would have done that in high school.  I was more a Jack Daniels and Coke kid.  Did I just say that out loud?

Grilled Sirloin, Cold Weather Greens and Buttermilk Parmesan Dressing

Posted on October 25, 2012

Sirloin Steak with Cold Weather Greens

I consider  steak and salad greens to be my go to, quick Friday or Saturday night meal. If we don’t get home till late it is still something substantial, not overly filling, but very satisfying.

While I like all kinds of salad greens these are quite possibly my favorite. They are peppery and a little bitter but they are toned down by the buttermilk parmesan dressing, steak juices and the steak itself.

Rarely do we serve any other sides with this dinner and have been known to polish off an entire one and a half pound sirloin with a huge platter of greens.

Serves 2

1 1/2 lb. top sirloin steak

1 head of radicchio

2 Belgian endives

1 bunch of watercress or upland cress

For the dressing:

3/4 cup mayonnaise

1/3 cup 2% non-homogenized buttermilk

1/2 to 3/4 cup good quality parmesan, microplaned

1 to 2 teaspoons fresh lemon juice

2 teaspoon or more of fresh ground black pepper

kosher salt

1. Season the steak with salt. Set it on a baking rack and set it on a sheet tray with sides. Place it in the fridge for at least 2 hours and up to 8.

2. In a large mixing bowl add all the salad dressing ingredients and mix to combine. Taste and add salt, more cheese or pepper as necessary. Set aside to let the flavors meld. The dressing should be made about the time you season the steak and can be made up to a day in advance.

3. Heat you grill to high for direct heat grilling. Rinse the greens and spin them dry in a salad spinner then place them in a large bowl.

4. Season the steak with pepper. Grill the steak to one temperature below your desired doneness and then remove the steak and let it rest on a tray for 15 minutes.

5. Re-warm the steak on the grill. Toss the greens with the dressing, coating the greens well, and place them on a platter. Pour all the accumulated juices from the steak pan onto the salad. Remove the steak from the grill and slice it thinly and place it right on top of the greens. Serve immediately.

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