Grilled Steak Salad With Poblano Vinaigrette Recipe

Grilled Steak Salad With Poblano Vinaigrette Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
Mesa Steak Sauce-,
1 cup: Ketchup,
1/4 cup: Horseradish,
2 tbsp: Honey,
2 tbsp: Dijon mustard,
2 tbsp: Maple syrup,
1 tsp: Worcestershire sauce,
2 tbsp: Ancho chile powder,
Salt and freshly ground,
White pepper,
Mix together in a small bowl,
Until combined. Season with,
Salt and pepper to,
Taste,
4 Rib: eye steaks, (6 ounces
Each),
1 cup: Mesa Steak sauce,
Salt and freshly ground,
Pepper,
1: Vidalia onion, peeled and
Sliced into 1/2 inch thick,
Slices,
4: Plum tomotoes, sliced in
Half,
Olive oil,
8 cup: Baby spinach, washed
2 tbsp: Balsamic vinegar,
2 tbsp: Olive oil,
Poblano Vinaigrette-,
2: Poblano pepers, roasted,
Peeled and seeded,
1/4 cup: Chopped red onion,
3 tbsp: Fresh lime juice,
3/4 cup: Olive oil,
1/2 cup: Spinach leaves,
1 tsp: Honey,
Salt and freshly ground,
Pepper,

Directions:

Place steaks in a shallow baking dish and cover with the steak sauce,
let marinate for 2 hours, turning once. Preheat grill. Remove steaks
from marinade and season with salt and pepper to taste. Grill for 3
to 4 minutes on each side for medium-rare doneness. Remove and let
rest. Brush onion slices and tomatoes with olive oil and season with
salt and pepper to taste. Grill on both sides until just cooked
through. Place spinach in a large bowl and toss with balsamic
vinegar, olive oil and salt and pepper to taste. Divide the spinach
among 4 large salad dishes or platters. Slice each steak into
1/2-inch thick slices and fan on top of the spinach. Garnish with
grilled tomatoes and onions and drizzle with Poblano Vinaigrette.
Combine poblanos, onion and lime juice in a blender and blend until
smooth. While the blender is running, add the oil slowly until
emulsified. Add the spinach and blend until smoooth. Add the honey
and season to taste with salt and pepper.

Yield: 4 servings

HOT OFF THE GRILL SHOW #HG1A28


Source from luhu.jp