Make This Hudson Valley Steak (or Chicken Leg) Salad for Dinner

Pick your protein and your spices, then let the flavors of quality ingredients meld together for this easy, breezy dinner recipe.

On a busy night, putting the effort into preparing a nutritious dinner is often the last thing you want to do. Instead of resorting to takeout, whip up this easy dish from Nina Gimmel, the co-owner and pastry chef at Swoon Kitchenbar in Hudson.

Nina Gimmel, co-owner and pastry chef, Swoon Kitchenbar, Hudson
Nina Gimmel, co-owner and pastry chef, Swoon Kitchenbar, Hudson. Photo by Shannon Greer.

Hudson Valley Steak (or Chicken Leg) Salad

Recipe by Nina GimmelCourse: Lunch, DinnerCuisine: AmericanDifficulty: Medium
Servings

1

servings
Prep time

30

minutes
Cooking time

15

minutes
Total time

45

minutes

This recipe for Hudson Valley steak (or chicken leg) salad is easy to whip up for dinner.

Ingredients

  • 4 oz. of your choice of protein, such as grass-fed ribeye, filet mignon, skirt steak, or a chicken leg quarter (leg and thigh with skin on)

  • Your choice of spices (we keep a mix of ground-up cumin, coriander, and fennel seed at the ready)

  • Your choice of greens, such as arugula or frisée

  • 2 Tbsp grapeseed oil, or other neutral oil

  • 2.5 Tbsp extra-virgin olive oil

  • 1 Tbsp vinegar of your choice

  • 1 tsp Dijon mustard

  • 1 tsp soy sauce

  • Optional salad add-ins: green olives, cucumbers, fennel, and grated Parmigiano-Reggiano

  • Optional sides: chunky salsa, hot sauce, extra Dijon mustard

Directions

  • Preheat oven to 400°F.
  • Salt and pepper the beef or chicken liberally. Sprinkle, to taste, with your favorite spice mix. Let rest in the fridge for 15 to 20 minutes.
  • If using chicken: Place a sauté pan on medium-high heat. Once the pan is very hot, add a liberal amount (about 2 tablespoons) of neutral oil with a high smoking point such as grapeseed oil. Then add chicken to the pan. Sear skin side down over medium-high heat for about 5-6 minutes, depending on thickness. Once the leg skin has a deep golden color and crust, turn it over so the skin side is up and put it in the oven. It’ll need another 6-8 minutes to cook through, depending on thickness. Use a meat thermometer to check for at least 165°F close to the bone.
    If using steak: Sear each side, depending on thickness, for about 4-6 minutes with neutral oil over high heat. Use a meat thermometer to check for your preference of medium rare or medium. (We like a medium-rare temperature of about 128°F.) Let rest while you prepare the salad.
  • Make the salad dressing by whisking together the EVOO, vinegar, Dijon mustard, and soy sauce. Add salt and pepper to taste, then whisk again. Prepare any optional add-ins.
  • Slice your protein. Arrange a nice mountain of salad in a shallow bowl and place meat on top. A side of chunky salsa and hot sauce, or even a dollop of Dijon to dip in, are delicious—yet optional—additions.

Related: 8 Breakfast Sandwiches to Order in the Hudson Valley

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