Beef Chopped Salad

• Beef Chopped Salad
• 1/4 cup dry red wine
• 1/4 cup Sherry vinegar
• kosher or sea salt
• cracked black pepper
• 1/3 cup plus 1 teaspoon extra virgin olive oil
• 2 tablespoons chopped garlic
• 1/2 pound bottom round, about 1 1/2 inches thick (we buy grass-fed)
• 1 cup waxy potato, cut into 1/2- to 1-inch chunks
• 1 cup halved small cherry or grape tomatoes
• 1/4 pound firm blue cheese, such as Maytag Blue, cut into 1/2- to 1-inch chunks
• 4 cups young arugula or spinach leaves
• 1 cup chunky garlic croutons, homemade or store-bought
• Quick Pickled Red Onions (recipe follows)
• Quick Pickled Red Onions
• 1 teaspoon kosher or pickling salt
• 1 teaspoon juniper berries
• 1/4 cup Sherry vinegar
• 1/4 cup water
• 1/2 cup small, young red onion or shallots, peeled and sliced into thin rings

1. In a large measuring cup, combine the wine, Sherry vinegar, 1 teaspoon of salt and 2 teaspoons of pepper, whisking to dissolve the salt. Whisk in the 1/3 cup of olive oil until emulsified.
2. Set aside 1/4 cup of this mixture, then pour the remainder over the beef in a glass container or zip-top plastic bag.
3. Add the chopped garlic and refrigerate, allowing the meat to marinate at least one hour.
4. Pour the reserved red wine mixture into a large salad bowl.
5. Boil the potato cubes in salted water until just tender. Drain the potatoes and while they are still warm, add them to the salad bowl and toss with the dressing.
6. Remove the meat from the marinade and allow it to come to room temperature before searing. Discard the marinade.
7. Preheat the oven to 350 degrees.
8. Add a teaspoon of oil to an iron skillet, using a small basting brush to distribute evenly, and heat over medium heat until the oil is almost smoking.
9. Pat the meat completely dry with paper towels, add to the hot pan and sear until it is well browned on all sides (1-2 minutes per side), then transfer the skillet to the oven.
10. Allow the meat to cook 6-8 minutes, turning it halfway through, until the internal temperature reaches 130-135 degrees for medium rare.
11. Remove the beef from the skillet, place on a plate and tent loosely with foil, allowing it to rest for 10 minutes.
12. Chop the beef into 1/2- to 1-inch chunks and add to the salad bowl.
13. Add the tomatoes, blue cheese, greens and croutons and toss gently to combine.
14. Serve in deep bowls, scattering pickled onions over the top and grinding on additional black pepper at the table.
15. Combine salt, juniper berries and Sherry vinegar in a small bowl, whisking to dissolve the salt.
16. Add the water and the sliced onions and let sit at room temperature for one hour.
17. Use right away, or store in their brine in the refrigerator. These stay good for at least a few days, and are great on salads, sandwiches and burgers or as an accompaniment to grilled meats.

salad, red wine, sherry vinegar, kosher, cracked black pepper, extra virgin olive oil, garlic, bottom round, potato, cherry, blue cheese, young arugula, chunky garlic, red onions, red onions, kosher, juniper berries, sherry vinegar, water, young red onion

Taken from food52.com/recipes/474-beef-chopped-salad (may not work)