Grilled Steak and Vegetable Salad

(from Lucianolinda’s recipe box)

Source: Detroit Free Press- Susan Selasky

Serves 4 people

Categories: Salad- Salad Dressings- Slaw

Ingredients

  • For the steak:
  • 1 lb. flat iron steak or favorite lean steak
  • 1 Tbsp. very finely ground dark-roast coffee or espresso powder
  • 1 Tbsp. dark brown sugar
  • 1 1/2 Tbsp. ground ancho chile powder
  • 1 tsp. paprika
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • For the Salad:
  • 6 cups mixed salad greens
  • 1 red onion, cut into wedges and skewered
  • 8 mini bell peppers, threaded on skewers
  • 2 small (6- inch) zucchini, washed, sliced on the diagonal
  • Olive oil
  • Kosher salt and ground black pepper to taste
  • 2 oz. reduced-fat or regular blue cheese
  • For the vinaigrette:
  • 5 Tbsp. olive oil (a fruity one preferred)
  • 2 Tbsp. white or dark balsamic vinegar
  • 3 Tbsp. finely chopped shallot
  • 1 clove garlic, finely minced
  • 2 tsp. Dijon mustard
  • salt and pepper to taste
  • 1 tsp. dried leaf Italian seasoning
  • 1/4 tsp. of sugar

Directions

  1. Place steak in a platter. In a small bowl mix together the coffee, sugar, chile pepper, paprika,

  2. salt and pepper. Rub both sides of the steak with the mixture. Set aside for 30 minutes.

  3. Meanwhile, wash and dry the salad greens and tear into bite-size pieces. Set aside.
  4. Heat grill to medium-high heat. Place the red onion, peppers and zucchini on a platter. Drizzle with olive oil and sprinkle with salt and pepper.
  5. In small bowl, whisk together all the dressing ingredients. Set aside.
  6. When the grill is hot, oil the grates and heat another 5 minutes.
  7. Place the steak on the hot part of the grill to sear it. Add the vegetables to a cooler side of the grill. After a few minutes, turn it at an angle if you want to get crosshatch marks. Grill a few minutes longer and then turn over and move the steak to a cooler part of the grill and finish grilling to desired doneness. A whole steak should take about 15 to 18 minutes for medium-rare. Continue grilling the vegetables until they are tender.
  8. Remove the steak from grill to a clean platter. Let rest about 5 minutes before slicing, against the grain, on a slight diagonal. Cut the peppers into pieces if desired.
  9. On individual plates, plate a generous 1 1/2 cups of the greens. Top with steak slices and vegetables. Drizzle with the dressing or pass it on the side . Top each with crumbled blue cheese.

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