Tuesday, April 27, 2010

Grilled Steak Salad

If salads were gender specific, the Easter Salad I posted recently would most definitely be a girl.  And this steak salad would most definitely be a man.  Whereas the Easter Salad is light, fruity, and feminine, this one is manly.  Well, as manly as a salad can be, I guess.  Big, bold flavors:  steak, grilled peppers and onions, and sharp cheddar.

We had some beautiful New York Strips to use, and since we have been eating lighter dinners lately, I decided to make grilled salads out of them.  Again, here is a simple, no-fuss meal, that is tasty and light. Even my husband enjoyed it, and he usually dies a little inside when I tell him we're eating salad for dinner.

One of the things I like about this salad is how its open to so many adaptations.  Any lean steak will do, we just happen to love New York Strips.  I used a smoked garlic cheddar I picked up from Trader Joe's, but I think goat cheese or blue cheese would be great as well.  I will definitely add some tomatoes come summer, and a number of grilled vegetables would be great additions to the peppers and onions as well (mushrooms, zucchini, asparagus...).  I kept the dressing simple.  The steaks were juicy and perfect on their own, so I wanted the steak flavor to shine.  I just mixed together a little balsamic vinegar, Dijon mustard, and honey.  Perfect for the salad, and perfect for a spring dinner. 

Grilled Steak Salad
serves 2-3 as a main course
  • 2 (8-10 ounce) steaks
  • olive oil
  • kosher salt and ground black pepper
  • 1/2 medium sweet onion, sliced into rings
  • 1 bell pepper, sliced into fourth's
  • 8 ounces mixed greens
  • 1/4 cup grated cheddar
  • 3-4 Tablespoons Balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon honey
Prepare grill. 

Brush peppers and onions with oil, and season with salt and pepper.   Season steaks with salt and pepper, and brush with olive oil.

Grill steaks and vegetables to desired doneness, turning once.  Remove from grill and cover with foil.  Allow to rest 5-10 minutes.  Thinly slice the meat against the grain. Cut the peppers into chunks, and slice the onion rings into halves.

Meanwhile, whisk together the vinegar, dijon, and honey.  Season with salt and pepper.

Divide salad greens among plates or shallow bowls.  Top with steak, onions, bell peppers, and cheddar cheese.  Drizzle with balsamic dressing, and serve.


Erin said...

I love salads. This reminds me of the steak salad that one of the restaurants in my hometown is known for. I'll have to make this sometime soon :)

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