Grilled Steak and Vegetable Salad
(from Lucianolinda’s recipe box)
Source: Detroit Free Press- Susan Selasky
Serves 4 peopleCategories: 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
- Place steak in a platter. In a small bowl mix together the coffee, sugar, chile pepper, paprika,
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salt and pepper. Rub both sides of the steak with the mixture. Set aside for 30 minutes.
- Meanwhile, wash and dry the salad greens and tear into bite-size pieces. Set aside.
- 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.
- In small bowl, whisk together all the dressing ingredients. Set aside.
- When the grill is hot, oil the grates and heat another 5 minutes.
- 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.
- 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.
- 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.