shallots give thin, silky slices of meat (and the accompanying spinach salad) a
tangy punch. Shoulder petite tender is a relatively new cut of steak that can
be an affordable alternative to similarly shaped beef tenderloin; however, if
you can't find it, tenderloin also works well here.
Serves 4 as
1 8- to
10-oz. shoulder petite tender
plus 1 Tbs. extra-virgin olive oil
shallots, halved through the root and very thinly sliced lengthwise (about 1
Champagne or white wine vinegar
4 oz. baby
spinach (4 packed cups)
salt, such as Maldon, and freshly ground black pepper
petite tender dry and season it all over with 1/2 tsp. kosher salt.
Heat 1 Tbs.
of the oil in a heavy-duty 10-inch skillet over high heat until shimmering hot.
petite tender and sear on all sides, 4 to 5 minutes total.
a cutting board and cool to room temperature; cut crosswise into 20 slices.
2-foot-long piece of plastic wrap on the work surface.
Lay some of
the slices on the plastic, leaving 2 to 3 inches between each.
another piece of plastic wrap and pound the slices with a meat mallet until
the remaining slices.
for at least 30 minutes before serving.
can be pounded up to 1 day ahead; refrigerate it rolled up in the plastic
In a small
bowl, soak the shallots in the vinegar until slightly softened, about 30
Tbs. of the vinegar to a small bowl and whisk in the remaining 1/4 cup oil and
a pinch of salt.
strain the shallots, discarding the remaining vinegar.
In a large
bowl, toss the shallots with the spinach and just enough of the vinaigrette to
lightly coat the leaves.
slices of beef among 4 dinner plates, arranging them in a single layer with
just a little overlap.
with the remaining vinaigrette and sprinkle with a pinch of sea salt.
spinach next to the beef and season the spinach and beef with a few grinds of
information (per serving): Calories (kcal): 230, Fat (kcal): 20, Fat Calories
(g): 180, Saturated Fat (g): 4, Protein (g): 11, Monounsaturated Fat (g): 14,
Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 2, Sodium (g): 200,
Cholesterol (g): 35, Fiber (g): 1.