Side Pannel
Grilled Steak Salad with Blue Cheese
Grilled Steak Salad with Blue Cheese
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Main Dish, Salads
Ingredients List
- 1 ts Cumin seeds
- 1 ts Coriander seeds
- 1 ts Black peppercorns
- 1 ts Chili powder
- 1 ts Minced garlic
- 8 tb Olive oil, divided
- 2 lb Flank steak, scored
- 5 tb Red wine vinegar
- 1 ts Dijon mustard
- 1 ts Salt, divided
- 1/4 ts Black pepper
- 1 bn Romaine lettuce
- 1 bn Raddichio lettuce
- 2 lg Red onions, sliced 1/4 inch
- 8 Plum tomatoes
- 1 Loaf Italian bread, halved
- 6 oz 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.
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.
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