Tuesday, July 12, 2011

Steak Salad Bowl

I don't really eat red meats very often. Growing up it was a challenge for my parents to get me to eat about 2oz of steak at one meal. I remember hiding quite a bit of steak in my napkin on a few occasions. Sorry Mom and Dad! I still don't gravitate towards it regularly, but every now and then a steak just sounds good. One of my favorite flavors actually is red meat with blue cheese. The paring is tangy, salty and savory all at once. In Mexico on our honeymoon, Aaron and I had the most delicious blue cheese sauce with steak (we had it twice in one week actually it was so good) that I still dream about. Last week I had a blue cheese Juicy Lucy which was quite tasty as well. Another of my favorites is steak on salad. Usually a salad with steak strips has tomatoes, red onion, and blue cheese with some type of vinaigrette. All of the those flavors combined is so satisfying and feels like so much more than a lettuce salad. 
This meal didn't start as a salad, and it definitely is not your traditional salad- no lettuce to be found. As I was cooking the vegetables, I decided that all of these things combined in a bowl with blue cheese and dijon vinaigrette would be amazing. It was. I loved all of the different textures and flavors together in one bite. Aaron missed out because he had everything separated on his plate and he didn't have any blue cheese- salad is a little bit of a bad word in his vocabulary. So, you can do what you like but especially do not forget the blue cheese sprinkled over your steak! Enjoy!

Steak Salad Bowl
Serves 2-3

1 lb flank steak
1 large clove garlic, chopped
1 sm shallot, shopped
1/8 cup soy sauce
2 tbsp Worcestershire sauce
salt & pepper

Place steak in a shallow dish. Season steak with salt and pepper. Add garlic, shallot and sauces. Marinate for several hours or overnight. 

Bring to room temperature for about 1 hour before grilling. Heat grill and cook on each side for about 3-5 minutes or until medium rare. Allow to rest for about 10 minutes before slicing. 

Brussels Sprouts

Green Beans
1 lb fresh green beans, ends trimmed
salt & pepper
grill seasoning

Cover beans with water and bring to a boil. Allow to boil for about 1-2 minutes until beans are cooked but still slightly crunchy. Drain water and season with salt, pepper, garlic powder and grill seasoning. 

Roasted Potatoes
3 small, red potatoes, diced
olive oil
salt & pepper
grill seasoning (I use Mrs. Dash)

Heat oven to 450 degrees. Spread potatoes on a baking sheet. Drizzle with olive oil and season with salt, pepper, and grill seasoning. Roast for about 15 minutes and then redistribute potatoes on baking sheet. Roast for another 10-15 minutes until potatoes are browned and crispy on the outside. 

Dijon Vinaigrette
2-3 tbsp Dijon mustard
1-2 tbsp red wine vinegar
1 tsp Worcestershire sauce
1/2 tsp honey
1/4 cup olive oil

Combine all ingredients and whisk together. Season with course salt and freshly ground black pepper. Add more mustard and/or vinegar to taste. 

Salad Bowl
3-4oz steak
1/2 cup green beans
1/2 cup Brussels sprouts
1/4-1/3 cup roasted potatoes
1/2 large tomato or 1 small, diced
Dijon vinaigrette
blue cheese crumbles

Combine vegetables, potatoes and steak in your bowl. Top with blue cheese and drizzle with vinaigrette. 

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