Burgundy steak salad
Steaks
Sorry for the long post delay, we went out of town for the weekend and didn't get to the grocery until this morning. But we're back with a fast and flavorful recipe that's definitely one of our favorites! Burgundy Steak Salad The cut of meat isn't so critical for this, we've never actually used 'top loin'. Try a sirloin or a ribeye, both will do just fine. Also, 2 cups of shallots?!? That's nuts I tell you! We use more like 1/2 cup. Makes 4 servings. Ingredients 1 1/2 teaspoons salt 1 teaspoon black pepper 1/2 teaspoon ground cumin 2 boneless top loin steaks (10 oz each) 2 tablespoons olive oil 2 cups shallots, thinly sliced 1/2 cup dry red wine 1/4 cup red-wine vinegar 1 tablespoon packed dark brown sugar 3 tablespoons unsalted butter 1 head escarole, torn into 1-inch pieces or bag of mixed greens Directions Stir together salt, pepper, and cumin in a small bowl. Pat steaks dry and sprinkle spice mixture evenly on both sides, rubbing to adhere. Heat oil in a 10- to 12-inch heavy
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