Traveler Steak Salads

The saddest part about the pandemic hands down has been the closure of some of our most beloved, favorite restaurants in the city. As an ode to my favorite local businesses that has closed due to hardship, I present Traveler steak salads.

For most of our time living here in Fremont, we would frequent our local watering hole and neighborhood restaurant, The Leary Traveler. It wasn’t fancy, but it was consistent, delicious and relaxed for a quick bite or catching up with friends. Sadly, even before the pandemic hit, the Traveler closed (RIP!) But of course, we keep The Traveler legacy alive by making Traveler steak salads at least once a month.

Traveler steak salads are simple and nothing fancy, but that’s exactly why they’re perfect. A perfectly seasoned, medium rare flank steak sliced thin rests on a bed of garlicky vinaigrette dressed greens laced with toasted walnuts and topped with creamy, funky gorgonzola crumbles. These salads are perfect for keeping things a little lighter yet still indulgent. I’d even suggest pairing with an ice cold beer to turn this into a Traveler-inspired date night at home!

Traveler Steak Salads

Makes 4 large salads

Ingredients

• 1.5 -2 pound flank steak

• 1 1/2 tablespoons Kosher salt

• 1 tablespoon brown sugar

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• 1/2 teaspoon freshly cracked black pepper

• 1/4 teaspoon cayenne pepper

• 2 tablespoons extra virgin olive oil

• 8 cups spring mix or greens of your choice

• 1/2 cup walnut pieces, toasted

• 4 oz gorgonzola, crumbled

Garlicky Vinaigrette

• 2 garlic cloves

• 2 tablespoons Dijon mustard

• 1 teaspoon honey

• 1/4 cup balsamic vinegar

• 1/2 cup extra virgin-olive oil

• Kosher salt and freshly ground black pepper

Directions

Pat flank steak dry and place on a large cutting board or sheet pan. Combine salt, brown sugar, chili powder, cayenne, garlic powder and black pepper together in a small bowl. Rub all over flank steak on both sides. Refrigerate for at least 30 minutes if cooking later, or if cooking right away you may leave on the counter at room temperature for up to 30 minutes.

Make the vinaigrette:

In a liquid measuring cup, add Dijon, vinegar and honey. Mince garlic finely on a cutting board then sprinkle with the tiniest bit of salt, like a 1/4 teaspoon. Lay your knife nearly flat and smear garlic against the cutting board a few times to make a garlic paste. Add paste to liquid measuring cup and stir ingredients to combine. Slowly steam in olive oil while whisking at the same time to emulsify. You can also combine all of this directly in the salad bowl if you’re serving four salads at once!

Grill the steak:

Heat a grill or grill pan over high heat. Before grilling, drizzle olive oil over both sides of steak. Sear steak for 4-5 minutes a side for medium rare. Remove from heat and let rest for 10 minutes. Slice steak thinly against the grain.

Assemble salads:

Add greens and toasted walnuts to a large salad bowl. Pour dressing over, as much as you’d like to start - you can always add more! Gently toss until well combined. Divide salad amongst four plates (or again just two and you can repeat this step for leftovers!) Crumble gorgonzola on top of salads and top with a pile of sliced flank steak. Open a cold beer and enjoy!