Steak Salad with Shaved Fennel and Dried Cherries

Seared steak, crisp greens and fennel, tart dried cherries, and salty cheese come together in this company-worthy main-course salad. While you’re prepping the ingredients, let the steak sit at room temperature, which will help it cook more evenly.

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  2 Tbs. sherry vinegar
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 tsp. Dijon mustard
  
  


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  1/2 tsp. granulated sugar
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1/2-cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small shallot, finely diced (about 2 Tbs.)
  
  


• 
  
  1 lb. skirt steak
  
  


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  3-1/2 oz. mâche or 1 small head bibb lettuce, trimmed and torn into bite-size pieces
  
  


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  1 large fennel bulb (about 1-1/2 lb.), trimmed, quartered, cored, and
  thinly shaved with a mandoline or vegetable peeler (reserve some fronds
  for garnish)
  
  


• 
  
  4 oz. ricotta salata or feta, crumbled (about 3/4 cup)
  
  


• 
  
  1/3 cup dried tart cherries
  
  

Tip:

You can substitute flank steak or strip steak for the skirt steak, if you like.

Combine the vinegar, 1 tsp. of the thyme, the mustard, sugar, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Slowly drizzle in 1/2 cup of the oil, whisking constantly, until emulsified. Whisk in the shallot and season to taste with salt and pepper.

Sprinkle the steak with the remaining 1 tsp. thyme and season generously with salt and pepper. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the steak and cook undisturbed until it starts to brown at the edges and easily releases from the pan, about 2 minutes. Flip and continue cooking until the steak is done to your liking (make a nick in a thicker end to check), 2 to 3 minutes more for medium rare. Transfer to a cutting board and let rest for 5 minutes.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.