Composed Salad of Flash-Seared Steak and Japanese Omelet – grab a fork!
Charlie Palmer, celebrity chef and über restaurateur, has a culinary style that is often dubbed “progressive American,” a designation based on his irresistible cuisine that showcases American ingredients in vibrantly-flavored dishes.
With restaurants from coast to coast, Palmer’s Orange County restaurant, Charlie Palmer at Bloomingdale’s, offers tempting brunches on Sundays.
For their brunch menu, Palmer and executive chef Seakyeong Kim teamed up to create a dish with a unique take on steak and eggs.
Their Composed Salad of Flash-Seared Steak and Japanese Omelet crowns a beautifully seared ribeye with a tangle of greens, a crisp concoction of mixed baby greens with a spicy edge, cucumber slices and finely chopped fresh mint.
The vinaigrette used to nap the salad is made in the skillet used to cook the steak, combining caramelized shallots with sherry vinegar, Dijon mustard and e.v. olive oil.
On the side is a spiral of Japanese-style omelet. Spiked with a mirepoix of very finely diced vegetables, the thin layer of eggs is baked in a nonstick rimmed baking sheet. Out of the oven, it is rolled up jellyroll style, then cut into diagonal 1/2-inch portions and placed next to the steak.
Watch Charlie prepare it in this short video. He shows off some interesting techniques in the preparations.
The flavors and contrasting textures are luscious; visually it is stunning. Here’s the recipe:
Composed Salad of Flash-Seared Steak and Japanese Omelet
Yield: 2 servings
Japanese Omelet:
3 large eggs
2 tablespoons vegetables, cut brunoise, see cook’s notes
Salt and freshly ground pepper to taste
1 teaspoon extra-virgin olive oil
Salad:
1/2 hothouse cucumber
1 1/2 tablespoons finely chopped fresh mint
1 cup mixed baby greens of choice, such as baby spinach, tatsoi, mizuna and red beet green
Steaks:
2 (6- to 7-ounce) boneless ribeye steaks, 1/2- inch thick
Salt, Maldon sea salt flakes preferred, to taste
Freshly ground black pepper, to taste
1 1/2 tablespoons canola oil, plus more if needed to generously coat skillet
Shallot Pan Vinaigrette:
2 cups finely diced shallot
1 cup sherry vinegar
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
Cook’s notes: Brunoise means something is very finely diced into cubes that are 1/8-by-1/8-by-1/8 inch. You need a little celery, onion and carrot. Finely dice or mince vegetables.
1. Preheat oven to 350 degrees. Whisk the egg and vegetables to combine; season to taste with salt and pepper. Add oil to a nonstick 9-by-13-inch rimmed baking sheet; rub to coat surface with oil. Bake in middle of preheated oven until just set but not browned, about 6 to 8 minutes. Set aside.
2. Cut cucumber in half lengthwise. Peel it with a vegetable peeler, leaving sections unpeeled. Cut into 1/8-inch crosswise slices on the diagonal. Place in bowl with mint and greens. Set aside.
3. Starting at one end, roll up omelet. Season steaks with salt and pepper. Heat skillet that is large enough to hold both steaks on high heat. Add canola oil and heat until starting to smoke. Remove from heat. Cautiously add steaks and return to heat. Sear, about 12 to 20 seconds on each side. Place each steak on a dinner plate.
4. Use same skillet, unwashed, to make vinaigrette. On medium-high heat, add shallots and cook, scraping up brown bits, until softened and nicely browned, about 3 to 4 minutes. Add vinegar and cook until reduced by half, stirring occasionally. Stir in oil in a thin stream. Season to taste with salt and pepper. Gently toss salad with enough vinaigrette to very lightly coat. Cut rolled omelet into 1/2-inch portions on the diagonal and place next to steak. Place salad on steak. Drizzle a little vinaigrette around the plate and over the omelet slices.
Source: Charlie Palmer, Charlie Palmer at Bloomingdale’s
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