Grilled Steak Salad With Blue Cheese Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Cumin seeds,
1 tsp: Coriander seeds,
1 tsp: Black peppercorns,
1 tsp: Chili powder,
1 tsp: Minced garlic,
8 tbsp: Olive oil, divided
2 lbs: Flank steak, scored
5 tbsp: Red wine vinegar,
1 tsp: Dijon mustard,
1 tsp: Salt, divided
1/4 tsp: Black pepper,
1 bunch: Romaine lettuce,
1 bunch: Raddichio lettuce,
2 large: Red onions, sliced 1/4 inch
8: Plum tomatoes,
1 Loaf: Italian bread, halved
6 ounce: Blue cheese, divided
Nonstick cooking spray,
Directions:
1. In skillet over medium heat, toast cumin & coriander until
fragrant, about 1 min. Place in Ziplock bag with peppercorns ; crush
with rolling pin. In bowl, mix with chili powder, garlic and 1 Tbs.
oil. Spread over both sides of steak. Let stand 2 hours or chill
overnight.
2. In medium bowl, combine 6 Tbs. olive oil, vinegar, mustard, 1/2
t. salt and black pepper. Wash, dry and tear lettuce into bite-sized
pieces. Set aside.
3. Spray onion slices with cooking spray. Grill onion slices and
plum tomatoes 8-10 min., turning onions once and tomatoes frequently,
until charred on all sides. Transfer to cutting board; cool slightly.
Dice onion; quarter tomatoes. Stir into vinaigrette.
4. Grill steak 7-9 min. on each side to medium-rare. Remove to
cutting board; sprinkle with the remaining salt.
5. Brush cut sides of braed with remaning olive oil. Grill, cut-sides
down, to toast. Spread half of the blue cheese over toast. Cut bread
into 8 pieces. Cut remaining cheese into 8 thin slices.
6. Toss salad with warm vinaigrette. Divide salad onto 8 dinner
plates. Slice steak thinly; arrange over salads. Top with remaining
slices of blue cheese. Serve with toast.
Source from luhu.jp
fragrant, about 1 min. Place in Ziplock bag with peppercorns ; crush
with rolling pin. In bowl, mix with chili powder, garlic and 1 Tbs.
oil. Spread over both sides of steak. Let stand 2 hours or chill
overnight.
2. In medium bowl, combine 6 Tbs. olive oil, vinegar, mustard, 1/2
t. salt and black pepper. Wash, dry and tear lettuce into bite-sized
pieces. Set aside.
3. Spray onion slices with cooking spray. Grill onion slices and
plum tomatoes 8-10 min., turning onions once and tomatoes frequently,
until charred on all sides. Transfer to cutting board; cool slightly.
Dice onion; quarter tomatoes. Stir into vinaigrette.
4. Grill steak 7-9 min. on each side to medium-rare. Remove to
cutting board; sprinkle with the remaining salt.
5. Brush cut sides of braed with remaning olive oil. Grill, cut-sides
down, to toast. Spread half of the blue cheese over toast. Cut bread
into 8 pieces. Cut remaining cheese into 8 thin slices.
6. Toss salad with warm vinaigrette. Divide salad onto 8 dinner
plates. Slice steak thinly; arrange over salads. Top with remaining
slices of blue cheese. Serve with toast.
Source from luhu.jp