This is a perfect summer dinner salad because it doesn’t require turning on the oven, heating up the kitchen, and driving the AC bill up. The steak and beets are grilled, and then tossed with a sweet and crunchy dressing that helps tame the bitterness of the greens. Gild the lily—whisk any steak juices that accumulate from resting into the dressing.
- Yield: 4 Servings
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- 2 tablespoons toasted sunflower seeds, coarsely chopped
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 medium yellow beets (about ½ pound), peeled and each cut into 4 wedges
- 1 well-marbled New York strip steak (about 1 pound), 1 inch thick, at room temperature
- 1 head radicchio, torn into bite-sized pieces
- ½ cup cornichons, halved lengthwise
- ½ cup fresh Italian parsley leaves, torn if large
- Heat grill to medium-high heat and set up for both indirect and direct grilling.
- Whisk together the vinegar, honey, sunflower seeds, and 3 tablespoons of the oil in a bowl. Season with salt and pepper.
- Toss the beets with the remaining tablespoon of oil. Season with salt and pepper. Grill the beets over indirect heat, covered and turning occasionally, until tender, 18 to 20 minutes.
- Season the steak with salt and pepper. Grill over direct heat, uncovered, turning occasionally and moving away from any grill flare-ups, until medium-rare, 6 to 8 minutes. Let the steak rest for 5 minutes then thinly slice.
- Toss together the radicchio, cornichons, parsley, grilled beets, sliced steak, and dressing. Season with salt and pepper.