-
1. Finely mince the shallot. In a small jar, combine the shallot, Dijon mustard, red wine vinegar, honey, and a pinch of kosher salt and black pepper. Add the extra-virgin olive oil, seal, and shake until emulsified. Divide among 4 small lidded containers and refrigerate.
1.5 tsp kosher salt,
1 tsp black pepper, coarsely ground,
2 tbsp Dijon mustard,
3 tbsp red wine vinegar,
0.3 cup extra-virgin olive oil,
1 piece shallot,
1 tsp honey
-
2. Take the flank steak out of the fridge 20 minutes before cooking and pat very dry. Season generously on both sides with kosher salt, black pepper, and garlic powder.
1.2 lb flank steak,
1.5 tsp kosher salt,
1 tsp black pepper, coarsely ground,
0.5 tsp garlic powder
-
3. Heat a heavy skillet over high heat until smoking, add the olive oil for searing, and sear the steak 4 to 5 minutes per side for medium-rare (internal 130°F / 54°C), or 5 to 6 minutes per side for medium.
1 tbsp olive oil, for searing
-
4. Rest the steak on a cutting board for 10 minutes, then slice thinly against the grain. Cool completely in the fridge, about 20 minutes, before assembling.
-
5. Wash and thoroughly dry the romaine hearts, then chop into bite-size pieces. Halve the cherry tomatoes, dice the cucumbers, and thinly slice the red onion.
24 piece cherry tomatoes,
2 piece cucumbers,
0.5 piece red onion,
3 piece romaine hearts
-
6. Into each of 4 large wide-mouth quart jars, layer in this order: cucumbers, red onion, cherry tomatoes, blue cheese, sliced steak, then romaine packed on top to keep it away from moisture.
1.2 lb flank steak,
24 piece cherry tomatoes,
2 piece cucumbers,
0.5 piece red onion,
0.8 cup blue cheese, crumbled,
3 piece romaine hearts
-
7. Seal the jars and refrigerate up to 4 days, keeping the vinaigrette containers alongside. At lunch, pour the vinaigrette over the salad, shake or toss in a bowl, and eat.
