Steak Salad with Grilled Corn, Aubergine and Herbs
By Joe
Source: Bon Appétit — Alison Roman, Steak Salad with Herbs.
A steak salad with herbs recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Toss shallot and vinegar in a little bowl; leave to sit 5 minutes. Beat in oil (1/2 cup). Season vinaigrette with salt and pepper; keep to one side. Prepare grill for medium-high heat. Brush eggplant plus corn using leftover 2 tablespoons oil. Add salt and pepper till it tastes right. Grill, turning often, till soft all the way through and charred in spots, 10–15 minutes; leave till it is cold. Cut kernels from cobs. Season steak with salt and pepper and grill till mid-sized-rare, 5–7 minutes per side for hanger steak, around 2 minutes per side for skirt steak while that is happening. Leave to rest, next cut into thin pieces against this grain. Toss arugula, herbs, eggplant, corn, steak, plus set-aside vinaigrette in a mid-sized bowl; add salt and pepper till it tastes right.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
28.3 g protein for 514 kcal = 5.5 g per 100 kcal, so protein gives about 22% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 514 kcal |
| Protein | 28.3 g |
| Carbohydrate | 17.3 g |
| of which sugars | 7.6 g |
| of which free sugars | 0 g |
| Fat | 37.9 g |
| of which saturates | 7.9 g |
| Fibre | 4.7 g |
| Salt | 0.23 g |
Protein per 100 kcal
5.5 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
