If you are new to the art of the reverse sear, welcome! You are taking the first step to the best beef of your life. The first time I used a reverse sear was for a massive Christmas roast. My mother thought I was insane and was worried I had ruined a $$$$ cut of meat and Christmas all at once, but I encouraged her to keep the faith and we enjoyed the best roast EVER.
The principle behind using a reverse sear is to cook the meat low and slow until it gets almost up to your preferred temperature. Once you hit right below your desired final temperature, you remove the meat from the oven and sear it over a screaming hot pan to enact some Maillard Reaction action and develop a golden-brown crust. You can use this technique with any cut of steak over 1 ½ inches thick, any thinner and you risk over-cooking, and no one wants that!
In terms of the beef you use, I always reach for grass-fed, specifically Silver Fern Farms Angus grass-fed beef from New Zealand because it's the most delicious, pure, and naturally raised meat you can buy. It has natural marbling and a full-bodied beef flavor, resulting in high-quality beef that is juicy and tender. Plus, I never need to worry about hormones or antibiotic growth additives.
I used the Silver Fern Farms Angus beef strip steaks from the Butcher's Favorites Sampler Box available on MarxFoods.com to make an epic Steak Salad complete with a creamy avocado-based green goddess dressing. The best thing about these sample boxes is they come right to your door, shipped frozen overnight, without the need to schlep to the grocery store. I love having my freezer stocked full of delicious Grass-Fed Beef from New Zealand at all times so I can pull together dinner quickly and easily.
For a limited time, save 10% on New Zealand grass-fed Angus beef delivered right to your door when you order a Silver Fern Farms Angus Sampler Box from MarxFoods.com. Use the code NZGRASSFED for the discount!
Recipe and Headnote Molly Adams
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 medium avocados, halved
- 2 cloves garlic, chopped
- 3 cups fresh spinach
- 1 cup cilantro leaves
- 1/ 4 cup sliced red onion
- 1 tablespoon honey
- Juice of 1 lime
Heat a griddle pan to high and season steak with salt + pepper. Sear steak for 3-5 minutes on each side. Remove from heat and rest while preparing the rest of the salad.
Submerge the red onion in half of the lime juice with honey and set aside.
Use an immersion blender to purée one avocado, garlic, lime juice and a pinch of salt. Add olive oil or water to reach desired consistency. Set aside.
Arrange the spinach, cilantro, remaining avocado (sliced) on a platter. Sprinkle onions over the greens. Slice the steak thinly against the grain and place on top of your salad. Drizzle with the dressing.