Prix De France Steak Salad

This French-inspired steak salad is built around a proper vinaigrette, not a heavy dressing. Grilled flank steak cut into julienne strips marinates alongside lemon-sauteed mushrooms and sliced red onion in a white wine vinegar dressing loaded with herbs: chervil, basil, thyme, garlic, and dry mustard.

The mushrooms get sauteed in olive oil with lemon juice first, which keeps them from turning brown and gives them a bright, acidic edge that complements the beefy strips. Marinating everything together for an hour lets the steak absorb the vinaigrette while still warm, so the flavor goes deep into the meat rather than just sitting on the surface.

Serve this on a platter over red lettuce (not a bowl) for the full bistro presentation. The vinaigrette pools on the plate and the cherry tomatoes scattered around add pops of color and sweet juice. Fresh parsley on top finishes it off.

Chef Tips

• Grill the flank steak to medium-rare and slice against the grain. Overcooked flank steak gets tough and chewy
• Let the steak cool before cutting into strips so it holds its juices rather than bleeding into the cutting board
• Chervil has a subtle anise flavor. If you can’t find it, tarragon is a good French substitute
• Marinate at room temperature, not in the fridge. Cold steak won’t absorb the vinaigrette as well

Variations

• Blue cheese addition: Crumble Roquefort or blue cheese over the finished salad for a classic French steakhouse touch
• Arugula base: Swap the red lettuce for peppery arugula for a sharper, more assertive green
• Add green beans: Blanched haricots verts tossed into the marinade make this even more French bistro