Recipe: Seared Steak Salad with Balsamic-Shallot Reduction (with coffee seasoning)

SEARED STEAK SALAD WITH
BALSAMIC-SHALLOT REDUCTION

"A combination of arugula and seared steak drizzled in a balsamic reduction gives this dish delicious flavor. But the secret to this mouth-watering recipe is in the seasoning - it's made with coffee!"



FOR THE BALSAMIC REDUCTION:
1/2 cup balsamic vinegar
2 tablespoons chopped shallots
1 tablespoon packed brown sugar
FOR THE STEAK SEASONING:
2 teaspoons Nescafe Instant Coffee Granules
1 1/4 teaspoons seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/4 pounds (3⁄4-inch-thick) flank steak
FOR THE SALAD:
7 1⁄2 cups baby arugula or spinach leaves
1 1⁄2 cups pear or cherry tomato halves
Sliced red onion (optional)
1⁄3 cup (about 1 1/2 ounces) crumbled goat cheese or Gorgonzola cheese (optional)

TO MAKE THE BALSAMIC REDUCTION:
Combine vinegar, shallots and brown sugar in small saucepan. Cook over medium-high heat, stirring occasionally, for 5 minutes or until reduced by half (you should have about 1/4 cup dressing remaining). Set aside.

FOR SEASONING THE STEAK:
Place coffee granules, seasoned salt, garlic powder and pepper in small bowl; crush and combine ingredients with back of spoon. Pat steak dry, then sprinkle seasoning mixture evenly over both sides of steak; let stand at room temperature for 15 minutes.

TO COOK THE STEAK:
Heat large, nonstick grill pan or skillet over medium-high heat until hot (or preheat outdoor grill over medium-high heat). Add steak; cook for 4 minutes (cover if you are using outdoor grill). Turn over; reduce heat to medium. Cook for an additional 4 to 6 minutes for medium-rare. Transfer to cutting board; let steak rest for 5 minutes.

TO MAKE THE SALAD:
Cut steak against the grain (slices should be about 1/4-inch thick). Divide arugula among five plates; top evenly with steak, tomatoes and onion. Drizzle with balsamic-shallot reduction; sprinkle with cheese.

Makes 5 servings
Source: Nestle