I eat lunch at my desk just about every day. It is cheaper and healthier, but also gets pretty boring. I love Bon Appetit and subscribe to all their newsletters. One day there was this article targeted to this overworked lawyer called, "The Bon Appétit Guide to Actually Enjoying Your Lunch at Work". It was chock full of good information and recipes and musings on the desk lunch. I am glad I read it, because I came out of it with a wonderful make ahead lunch!
Salads are usually my go to, but it is unwieldy since I have to keep everything separate so it doesn't get soggy. This steak salad recipe promised I could keep it all in one container. I didn't believe them, so that meant I had to try it. Y'all! It worked! This was not soggy, had amazing flavor and felt so fresh and bright with the lemon.
I will be for sure making this again, and using as inspiration for other "upside down" salads! The harissa dressing went so well with the sweet potato and peppery arugula. I also added some picked radishes and banana peppers for crunch. They are in almost every salad I make! Full recipe to follow the montage.
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| Ready for the trek to work! |
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| The cast. I love Sunday cooking with light! |
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| Marinate that steak. |
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| Hours later, I remembered I was photographing this for the blog, so we have skipped some steps. |
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| A perfect sear and medium rare |
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| Divide meat and potatoes, then add arugula and accouterments (not pictured) |
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| Toss it up and enjoy! Pin it and save your desk lunch! |
Steak Salad With Harissa Potatoes and Crunchy Radishes (Adapted from Bon Apetit)
1 lb. sweet potatoes
2 tbsp kosher salt
10 oz. skirt steak, trimmed
7 Tbsp extra-virgin olive oil, divided
6 Tbsp. harissa paste, divided
10 oz. skirt steak, trimmed
7 Tbsp extra-virgin olive oil, divided
6 Tbsp. harissa paste, divided
2 tbsp. dijon mustard
3 Tbsp. red wine vinegar
2 large handfuls of baby mustard greens, arugula, or spinach
4 radishes, thinly sliced (I had pickled ones on hand so that is what I used)
3 Tbsp. red wine vinegar
2 large handfuls of baby mustard greens, arugula, or spinach
4 radishes, thinly sliced (I had pickled ones on hand so that is what I used)
1/2 cup chopped jarred banana peppers
Flaky sea salt
Freshly ground black pepper
1 lemon, halved
Place potatoes in a medium saucepan, cover with 3 qt. water and 1 tbsp. kosher salt, and bring to a simmer over medium-high heat. Cook, uncovered, until potatoes are tender when pierced with a fork, 12–14 minutes. Drain potatoes and transfer to a plate. Let sit until cool enough to handle.
Meanwhile, cut steak in half crosswise. Season all over with the rest of kosher salt. Transfer steak to a shallow bowl and add 2 Tbsp. oil and 2 Tbsp. harissa. Using tongs, turn to coat. Let steak sit at least 15 minutes and up to 24 hours.
Whisk together vinegar, mustard and 3 Tbsp. oil in a medium bowl. Gradually whisk in 2 Tbsp. harissa. Taste the dressing. If it’s pungent and strong, stop there; if you feel like it could take a bit more heat and flavor, add remaining 2 Tbsp. harissa. Add potatoes to dressing, smashing them lightly with your hands to expose some of the flesh so it can soak up some of the vinaigrette.
Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Cook steak in a single layer, undisturbed, until well charred, 3–4 minutes. Turn steak and continue to cook until other side is charred, 2–3 minutes longer. Transfer steak to a cutting board. Let rest for a few minutes, then thinly slice against the grain.
If packing for lunch, divide potatoes and harissa dressing between 2 airtight containers. Layer sliced steak over potatoes. Divide greens, banana peppers and radishes between containers. Season with sea salt and a few cranks of pepper. Nestle 1 lemon wedge into each. Cover and chill until lunchtime.
Let container sit at room temperature for 15 minutes before eating so oil loosens up and meat isn’t fridge-cold. Squeeze lemon wedge over, reseal container, and shake to coat everything in dressing. Enjoy your non soggy salad!
Happy Cooking!
Missy
Flaky sea salt
Freshly ground black pepper
1 lemon, halved
Place potatoes in a medium saucepan, cover with 3 qt. water and 1 tbsp. kosher salt, and bring to a simmer over medium-high heat. Cook, uncovered, until potatoes are tender when pierced with a fork, 12–14 minutes. Drain potatoes and transfer to a plate. Let sit until cool enough to handle.
Meanwhile, cut steak in half crosswise. Season all over with the rest of kosher salt. Transfer steak to a shallow bowl and add 2 Tbsp. oil and 2 Tbsp. harissa. Using tongs, turn to coat. Let steak sit at least 15 minutes and up to 24 hours.
Whisk together vinegar, mustard and 3 Tbsp. oil in a medium bowl. Gradually whisk in 2 Tbsp. harissa. Taste the dressing. If it’s pungent and strong, stop there; if you feel like it could take a bit more heat and flavor, add remaining 2 Tbsp. harissa. Add potatoes to dressing, smashing them lightly with your hands to expose some of the flesh so it can soak up some of the vinaigrette.
Heat remaining 2 Tbsp. oil in a medium skillet over medium-high. Cook steak in a single layer, undisturbed, until well charred, 3–4 minutes. Turn steak and continue to cook until other side is charred, 2–3 minutes longer. Transfer steak to a cutting board. Let rest for a few minutes, then thinly slice against the grain.
If packing for lunch, divide potatoes and harissa dressing between 2 airtight containers. Layer sliced steak over potatoes. Divide greens, banana peppers and radishes between containers. Season with sea salt and a few cranks of pepper. Nestle 1 lemon wedge into each. Cover and chill until lunchtime.
Let container sit at room temperature for 15 minutes before eating so oil loosens up and meat isn’t fridge-cold. Squeeze lemon wedge over, reseal container, and shake to coat everything in dressing. Enjoy your non soggy salad!
Happy Cooking!
Missy
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