Saturday, March 8, 2008

Seared Steak Salad

Seared steak salad - with some goat cheese, tomatoes, and delicious roasted onions. Then there’s some chipotle mayo drizzled on top of the steak.
I never think to make a steak salad. It always seems to me that if I’m going to grill a nice steak, I really want to eat it straight away, its own chunk of beefy goodness. With maybe a veggie, or if I’m feeling particularly weak willed, some potatoes on the side.

But I had this ONE steak in the freezer. Lonely steak. Small steak. What could I do with it, to extend it to feed two? I breezed through my recipes and came across this one that I hadn’t made in a couple of years. My recollection was that it was very good. And yes, it was. I didn't have any asparagus, but it was just dandy without it.

Don’t get overwhelmed by the list of ingredients. It’s really not difficult, even though it may look like it. There’s a rub/marinade for the steak. There are onions that get dressed and baked in a blisteringly hot oven. There’s a salad, with an easy oil and balsamic dressing, the specific salad greens and the different decorations to go along with everything, AND there’s a very easy chipotle mayo that gets drizzled on the top. See, not so awfully hard, is it?

It does take a bit of time to assemble everything, I admit, but it is worth the effort.

Cook’s Notes: First do the dry rub and get the steak going. Then do the onions – they take about 20-30 minutes altogether, after the oven gets up to 500. Make the chipotle mayo and let it rest in the refrigerator while you do other things. Then, when you’re ready to do the steak, make sure you have everything else you need ready at hand. Tossing the salad is a cinch, but you need to have the garnishes all ready to go on. The chipotle mayo was very thick, so I added just a little bit of milk to thin it down so it would drizzle better.

Seared Steak Salad
Recipe By: Tarla Fallgatter, 2002
Serving Size : 4
1 pound top sirloin steak
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne — optional
1/2 cup barbecue sauce
2 medium red onions — cut in wedges
3 cloves garlic — minced
3 whole bay leaves — coarsely chopped
2 tablespoons fresh parsley
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 cup mayonnaise
1 tablespoon chipotle chile canned in adobo
3 cups arugula leaves
3 cups salad greens
2 tablespoons olive oil
1 tablespoon balsamic vinegar salt and pepper to taste
1/2 cup goat cheese — crumbled
12 pieces asparagus spears — steamed
1 cup cherry tomatoes — halved
1. MAKE AHEAD: cook asparagus and cool, then chill. Prepare all the salad ingredients and keep in the refrigerator until ready to assemble.
2. ONIONS: Preheat oven to 500 (yes, 500). Place the onion wedges in a single layer in a shallow baking pan. Sprinkle with garlic and herbs, then season with salt and pepper. Drizzle olive oil and balsamic vinegar over the onions and toss with your hands so all sides of onions have been mixed up with the oil and vinegar. Roast for about 10 minutes, remove and stir the onions around some, then return to oven and continue cooking until onions are lightly browned and just tender. If pan is crowded, it may take up to 20-30 minutes. remove and allow pan to cool.
3. CHIPOTLE MAYO: In a small bowl mince up the chiles with a fork until they are completely mushed. (Alternately, place on a flat board and mince with a chef’s knife, then mash with side of knife.) Add the mayo and stir until combined. Cover with plastic wrap and refrigerate until ready to serve.
4. STEAK: In a small bowl combine the herbs and mix well. Trim any noticeable fat from the steak, brush with olive oil, then rub with herb mixture on both sides of the steak. Set aside for 30-40 minutes before grilling. When ready to serve, add the barbecue sauce to the meat, then grill steak until medium rare, about 5-6 minutes per side. When steak is cooked to your liking, remove to a wood board and allow to sit (cover with a piece of foil, loosely) while you prepare the salad.
5. SALAD: On a large platter combine the salad greens and arugula. Pour on the olive oil and toss with your hands, then add the balsamic vinegar and do the same. Season with salt and pepper to taste. Slice the steak into thin slices and lay across the salad. Around the edges add the cooked asparagus, cherry tomatoes and the cooled, cooked onions. Drizzle the chipotle mayo down the center of the meat so ever slice has some of the sauce on it. Sprinkle the entire platter with the goat cheese crumbles. Serve immediately.

Per Serving: 641 Calories; 51g Fat (69.8% calories from fat); 31g Protein; 19g Carbohydrate; 4g Dietary Fiber; 90mg Cholesterol; 1093mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates.
Printer friendly PDF recipe.

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