Servings : 4 | Preparation : 25 min | Cooking : 10 min
- 2 cups sugar snap peas
- 1 cup asparagus trimmed and cut in sections of 2 inches (5 cm)
- 1 cup of Brussels sprouts leafless
- 1 lb (500 g) beef strip loin, 1.5 to 2 inches (3.5 to 5 cm) thick
- 1 tbsp olive oil
- 2 cups arugula or watercress
- 2 lebanese cucumbers cut into thin slices about the length
- 1 cup of fresh herbs and micropousses (dill, coriander, sorrel, blood, etc)
- basil dressing (see recipe)
- flower of salt and pepper
- In a large saucepan of boiling salted water, blanch the sugar snap peas and asparagus for 2 minutes. Add the leaves of Brussels sprouts and continue cooking for 1 minute or until the vegetables are tender but still slightly crisp. Drain the vegetables and plunge them into a large bowl of ice water to cool. Drain again and dry well. Open sugar snap peas in half, if desired. Book.
- Salt and pepper the steak. In a large skillet, heat oil over medium-high heat. Add the steak and cook for 6 to 8 minutes for rare or until desired degree of doneness. (flip at mid-cooking). Remove the steak to a cutting board and cover with aluminum foil, loosely. Let rest 5 minutes before slicing in the opposite direction of the fibres of the meat.
- Drop the arugula in a large serving dish or on a board. Dispose the slices of steak, reserved vegetables, cucumbers, and herbs. Drizzle the vinaigrette and sprinkle with fleur de sel. Pepper.
Makes about 3/4 cup
In a blender blend 1/2 cup of fresh basil, 1/3 cup of persil Italian fresh, 2 tbsp balsamic vinegar and 1 tbsp each of mustard and maple syrup, until the herbs are finely chopped. Pour 1/3 cup of olive oil in a thin stream, stirring until the dressing is smooth. Season with salt and pepper. (The vinaigrette will keep up to 3 days in the refrigerator.)