Oh I love it when recipes come out beyond amazing…..with that being said my latest take on Fine Cooking’s Magazine’s Steak Salad with Blue Cheese is a 5 star and better than those expensive restaurants. 😉 I made a couple of substitutions, my sherry vinegar bottle was sitting in the frig with just 1 teaspoons worth in it. Seriously….I just laugh and move on. So, I added that extra tsp of red wine vinegar in replacement. I also found some baby Heirloom tomatoes at the market and I used those instead of the cherry, out of preference. I prefer sweet onions and I grilled those instead of the purple ones. I followed the rest of the directions exactly, I love this so much and it’s so perfect to make on this scorching 104 degree day. The blue cheese is a really nice strong punch to this dish.
Fingers crossed- I will be getting a food blog update soon- with nice pretty big pictures and better format. I”m excited :))
- 1 tsp. Worcestershire sauce
- 1/4 cup plus 3 tsp. extra-virgin olive oil
- 1 lb. skirt steak, trimmed and cut in half
- 4 tsp. sherry vinegar
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1/2 tsp. minced garlic
- Kosher salt and freshly ground black pepper
- 1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
- 6 oz. baby greens (6 packed cups)
- 1 cup cherry tomatoes, halved
- 3 oz. blue cheese, crumbled (about 3/4 cup)
Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire.
In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 1 tsp. olive oil. Add the steak and turn to coat both sides.
Combine the vinegar, mustard, honey, garlic, 1/2 tsp. salt, and several grinds of black pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.
Brush the onion slices with the remaining 2 tsp. olive oil, and grill until tender, about 4 minutes per side. Season the steak with salt and pepper and grill alongside the onion, flipping once, 3 to 5 minutes total for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.
Toss the greens and tomatoes with just enough of the vinaigrette to coat lightly and divide among serving plates. Slice the steak across the grain, separate the onion into rings, and arrange both over the greens. Sprinkle the blue cheese over the salad, drizzle with additional dressing, if you like, and serve.
nutrition information (per serving):
Calories (kcal): 450; Fat (g): fat g 32; Fat Calories (kcal): 290; Saturated Fat (g): sat fat g 10; Protein (g): protein g 30; Monounsaturated Fat (g): 19; Carbohydrates (g): carbs g 9; Polyunsaturated Fat (g):2.5; Sodium (mg): sodium mg 590; Cholesterol (mg): cholesterol mg 90; Fiber (g): fiber g 2;