Steak salad with croutons and onion

Steak Salad Torn Croutons and Macerated Shallot Ingredients: Beef Bread Shallot Salad greens Garlic Vinegar (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce (salad greens have already been washed).

- Tear the bread into bite-sized pieces.

- Have the shallot lengthwise, then peel and discard the papery skin. Thinly slice the shallot.

- Heat oven to 400 degrees F. - Using the side of your knife, smash the garlic clove. Peel and discard the papery skin.

- Arrange beef on a paper towel lined plate at room temperature.

2) Macerate the shallot: - In a small bowl, combine the vinegar and the shallot. Season with salt and stir to mix well. Let sit at room temperature until you are ready to assemble the salad.

3) Make the croutons: - In a mixing bowl, toss the torn bread with olive oil, salt and pepper. Arrange on a sheet pan and toast in the oven until golden brown, about 10 minutes (check periodically; you want the bread to be toasted and crunchy on the outside but still chewy on the inside).

- Remove from oven and transfer to a plate. While still warm, rub with the smashed garlic clove.

Discard garlic.

4) Sear the steak: - Heat 2 teaspoons olive oil in a large saute pan on medium-high until hot. Dry beef thoroughly with a paper towel. Add to pan and cook, undisturbed, until deepy browned on one side, about 3 minutes. Flip beef and continue cooking one minute more. Transfer to a plate to let rest and cool for 2 minutes.

5) Finish the dish: - Put salad greens in a large bowl. Add macerated shallot and toss (with your hands, ideally) to mix gently but thoroughly. Add croutons and seared beef and season with salt, pepper, and olive oil.

- Divide between 2 bowls. Enjoy!