Bourbon-Peppercorn Steak Salad by Chef Antonia Lofaso

As far back as Antonia Lofaso can remember, cooking was mandatory in the Lofaso family home on Long Island, New York. No matter who arrived at their door — family, friends, even the cable guy — Antonia's mother would always make sure there was a plate in front of them.

“You know how they say that we don't grow up to be our mothers…It's not true," Antonia exclaims. “We are the spitting image of them day in and day out."

Antonia's mother was the primary caretaker and manager of the household while her father worked full-time, so much so that he often missed meals with his family. Finding time to sit down and share stories with her dad was both rare and precious.

“Every once in a while he would come home early from work and he would make rice and eggs and we would sit there and he would tell me something about his childhood that made me feel so connected," Antonia recalls. “Creating those moments through food is a real thing."

And for Antonia, that means nurturing others with cooking just like her mother. “It's my way of mothering," Antonia shares. “Everyone who works for me, they call me Mama Hen."

Sharing the knowledge

As with her own mother, Antonia started teaching daughter Xea the secrets of the kitchen at a very young age and it continues to be one of their most cherished activities to do together.

“I love cooking with her because it does two things: it's quality time and it's teaching her a skill," Antonia says. “It's a skill every child, every person should have."

It was this desire to teach and mentor others, coupled with years of first-hand experience as a full-time parent and full-time executive chef, that led to the 2012 release of Antonia's first cookbook, The Busy Mom's Cookbook: 100 Recipes for Quick, Delicious, Home-Cooked Meals.

A meaty take on a classic salad

Like the recipes she includes in her maiden cookbook, Antonia's steak salad is healthy, inventive, and accessible for home cooks of all skill levels. Known for her modern take on the classics, Antonia prepared this hearty entrée salad, a play on a traditional Niçoise salad, by swapping out seared tuna with seared Harry & David bourbon-peppercorn marinated steaks.

Her inspiration for this recipe comes from a sense of practicality and her desire to be in the moment with her guests. “You can actually do a good amount of prep the day before so you can enjoy the day," Antonia remarks.

The intricacy and thoughtful presentation of this warm steak and vegetable salad make this the perfect recipe to prepare with a sous chef. While one of you is cleaning, prepping, and cooking the bounty of fresh vegetables, the other can prep and sear the bourbon-peppercorn marinated steaks.

“The medley of cooking techniques leads to a medley of textures and flavors," Antonia notes. These techniques range from frying to roasting to blanching to searing. And when it comes to searing the steaks, the key to getting the most flavor-packed meat is achieving what Antonia describes as the 'Maillard reaction,' or caramelization, which is when the sugars and amino acids in the marinated steaks react to the high heat to create new flavor compounds.

Searing evenly on all sides will ensure your steaks are crispy on the outside and juicy on the inside. “You are in are charge of the steaks," jokes Antonia. “The steaks aren't in charge of you."

The beauty of this dish isn't just in its fresh, seasonal ingredients but also in its versatility. Think about serving this salad as an entrée for a midweek dinner or as part of a Sunday brunch spread. Better yet, “Take it on a picnic," Xea recommends.