Рецепт Blue Cheese Steak Salad
Blue Cheese Steak Salad
March 4, 2014 By: Kathy Steger12 Comments
I am on a mission to eat everything we have in our freezer and pantry before I buy any more food. It’s sort of how this salad came to be. I say sort of because I actually found this recipe in the latest issue of Fine Cooking, my favorite food magazine. I happened to have two beautiful organic filet mignons in the freezer as well. They were calling my name for a few days.
This salad was meant to be! Do you ever feel like you buy food even when you have plenty of it at home? I think I do that more now since I started the blog. I made it my goal to use up as much of what I have in the fridge as possible. So far so good. I am, however noticing that the pantry is not emptying out as fast as I wanted, but the fridge is starting to look empty. Maybe if I get it to the point where it’s really empty I can use the opportunity to scrub it as well. Hmmm, not a bad idea. I wonder how that would work with Briana and Kurt when they try looking for snacks. I must warn you, this is a total MAN salad. The kind of dish you’d see on a menu at a steak house. I’m not kidding, Kurt said it’s one of the best salad’s he’s ever had. We’re having a couple over for a dinner party soon and he asked that I make this for them as well. I think it was really his way of requesting the salad again.
It’s filling too and makes for a great lighter dinner option. It especially works great when served with a glass of chilled wine. Talking about an adult meal, huh?! What’s your favorite recipe that uses a lot of pantry ingredients? Blue Cheese Steak Salad
Rating 5.0 from 2 reviews
Prep time: 2 hours
- Cook time: 10 mins
- Total time: 2 hours 10 mins Adopted from Fine Cooking Ingredients
2 filet mignon steaks, you can also use rib eye or any other quality steak meat ¼ cup Wasabiyaki marinade (sold in the international isle of your supermarket) 2 cups mixed greens or more, depending on how much salad you want 2 tbsp Balsamic vinaigrette dressing of your choice ½ pint cherry tomatoes, sliced 1 large white onion, sliced crosswise in ⅓ inch thick rounds ½ cup blue cheese crumbles canola oil Instructions
Place steaks into a large ziplock bags, pour in the Wasabiyaki. Allow to marinade refrigerated for at least two hours. (You can do this step before leaving for work in the morning) Brush the onion with a little canola oil. Preheat a stove top grill pan and cook the onion about 3 minutes on each side. Remove and set aside. Next grill the steaks about 5 minutes on each side, undisturbed. Transfer the steaks to a cutting board and cover with aluminum foil. Allow to rest for 5 minutes before slicing. It's important to slice against the grain, the steak will be juicier and much more tender. Mix the salad greens and tomatoes with the dressing. Arrange on serving plates. Top with grilled onions, sliced steak pieces and blue cheese crumbles. Enjoy. Notes If you can't find Wasabiyaki marinade, then make a soy based marinade by combining soy sauce, Worcestershire sauce, minced garlic, black pepper and olive oil. 3.2.2265
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