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Good Day Cafe: Arlington steak salad

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One of the most popular restaurants on Manhattan's Upper East Side recently expanded its menu to include weekend brunch offerings.

Chef Laurent Tourondel prepared steak salad from Arlington Club in the Good Day Cafe.   

Arlington Steak Salad

Serves 6

Marinated Portobello Mushrooms

3 portobello mushrooms, cleaned and stems removed

¼ cup olive oil

1 shallot, diced

3 cloves garlic, diced

3 sage leaves, finely chopped

Salt and pepper

6 slices applewood smoked bacon

Mustard Vinaigrette

1 cup Dijon mustard

1 cup wholegrain mustard

¾ cup sherry vinegar

½ cup honey

2 cups grapeseed oil

½ cup walnut oil

Salt and pepper

6, 6-ounce filet tip

6 tablespoons butter, softened

Salad Mix

2 cups baby spinach

2 cups frisee

2 cups chopped radicchio

2 cups chopped escarole

2 cups chopped black kale

¾ cup Stilton blue cheese

1 medium red onion, halved and sliced into ¼-inch thick pieces

3 semi-hard boiled eggs, halved

1/3 cup thinly sliced chives

1/3 cup sherry vinegar

Prepare the mushrooms  In a small bowl combine the olive oil, shallots, cloves, sage and season with salt and pepper.  Place the mushrooms in a single layer in a deep dish, flesh side up and pour the marinating liquid into the mushrooms.  Marinate for 2-3 hours. 

Preheat a grill pan over medium-high heat and grill mushrooms on each side until cooked through, about 7-8 minutes per side.  Allow to cool, slice mushrooms in half and slice on angle into ½-inch thick slices. 

Grill the bacon  While the griddle is still hot, grill the bacon on both sides, about 5-6 minutes on each side.  Allow to cool and cut into ½-inch squares.

 To make mustard vinaigrette  In a large bowl whisk all ingredients together until smooth.  Cover and refrigerate for later use.

Grill the meat  Preheat grill.  Season meat with salt and pepper and brush with butter.  Grill for 7-8 minutes on each side for medium, or until desired temperature.  Remove from heat, allow to rest and slice into medallions.

Mix the salad  Combine salad mixture into a large bowl.  In a large sauté pan set over medium heat, combine the mushrooms and bacon until warmed through.  Transfer to the salad mixture.  Add the cheese and red onion and dress salad with mustard vinaigrette.  Season with salt and pepper.

To serve  Evenly distribute salad into 6 bowls.  Place steak over salad and top with half of an egg.  Garnish with chives and sherry vinegar.

 

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