Recipe: Steak Salad
- 1 large heart romaine, chopped
- 1 bunched baby arugula, chopped
- 1 top round steak, – 1 inch thick
- 1 tsp kosher salt
- ½ tsp fresh ground black pepper
- 1 Tbs olive oil
For the dressing:
- 1 small clove garlic, minced
- 2 tablespoons ketchup
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons white balsamic vinegar
- ½ cup Extra-virgin olive oil
Preheat the grill to 450 degrees.
Remove the steak from the refrigerator and season with kosher salt and pepper- drizzle the olive oil to coat the steak and let set at room temperature for 30 minutes before grilling so it will grill more evenly.
Wash all the Romaine and arugula lettuce, dry and chop. Set aside in the refrigerator in serving bowl.
Next prepare the dressing by combining the garlic, ketchup, mustard, Worcestershire and white balsamic vinegar in a medium bowl then slowly whisk in 1/2 cup extra-virgin olive. Taste and lightly season with a little kosher salt and pepper, to taste and set aside at room temperature.
Grill the meat directly over the heat elements of a gas grill, turning once or twice. Grilling will take about 17-20 minutes total depending on the thickness and size. For a perfect medium steak the internal temperature should be 130 degrees when it is removed from the grill and the temperature will rise to 135 degrees while it rests. Be careful not to over cook the steak or will be very tough.
Remove the steak from the grill and transfer to a carving board and let rest for about 5-10 minutes. Thinly slice across the grain, reserving any meat juices that accumulate and place on a serving platter.
When you are ready to serve the salad; toss the dressing in the salad. Serve some dressed tossed salad then add a few slices of steak and then drizzle a little more dressing over the sliced steak salad
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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