Another recipe from my Dad. This is by far my favorite salad, if not meal!
Steak and Onion Salad
Steak and Onion Salad
Serves 4
Any salad mix, including baby spinach, can be used in place of the arugula.
1 1/2 tablespoons balsamic vinegar
1 small clove garlic, minced
4 tablespoons olive oil
Table salt and ground black pepper
1 large red onion , cut crosswise into 1/2-inch-thick rounds
2 boneless strip or rib-eye steaks , each 12 ounces and 1 1/2 inches thick
11 cups lightly packed stemmed arugula
1/2 cup crumbled blue cheese
1. Whisk vinegar, garlic, and 3 tablespoons oil together in small bowl. Season with salt and pepper to taste.
2. Brush onion with remaining 1 tablespoon oil. Season onion and steaks with salt and pepper.
3. Grill over hot fire until steaks are well browned on both sides and internal temperature registers 125 degrees, 5 to 7 minutes per side, and onions are charred and soft, about 4 minutes per side. Transfer to cutting board and let steaks rest 5 minutes. Slice steaks thinly across grain.
4. Toss arugula with 1/4 cup dressing in large bowl and season with salt and pepper to taste. Divide arugula among 4 individual plates or place on one large platter. Arrange steak and onions on top. Drizzle remaining dressing over steak and onions and scatter cheese on top.
Any salad mix, including baby spinach, can be used in place of the arugula.
1 1/2 tablespoons balsamic vinegar
1 small clove garlic, minced
4 tablespoons olive oil
Table salt and ground black pepper
1 large red onion , cut crosswise into 1/2-inch-thick rounds
2 boneless strip or rib-eye steaks , each 12 ounces and 1 1/2 inches thick
11 cups lightly packed stemmed arugula
1/2 cup crumbled blue cheese
1. Whisk vinegar, garlic, and 3 tablespoons oil together in small bowl. Season with salt and pepper to taste.
2. Brush onion with remaining 1 tablespoon oil. Season onion and steaks with salt and pepper.
3. Grill over hot fire until steaks are well browned on both sides and internal temperature registers 125 degrees, 5 to 7 minutes per side, and onions are charred and soft, about 4 minutes per side. Transfer to cutting board and let steaks rest 5 minutes. Slice steaks thinly across grain.
4. Toss arugula with 1/4 cup dressing in large bowl and season with salt and pepper to taste. Divide arugula among 4 individual plates or place on one large platter. Arrange steak and onions on top. Drizzle remaining dressing over steak and onions and scatter cheese on top.
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