Tuesday, 28 May 2013

Grilled Romaine and Steak Salad

Grilled Romaine and Steak Salad
Why this recipe works: here, we make grilling simple by taking away the timing element we just put everything on the grill at the same time and pull it off when it’s finished. Since we serve this salad at room temperature, we don’t have to worry about the quick cooking items getting cool while we’re waiting for the ones that take longer to finish up. We halve the romaine and grill it at a high temperature until it’s just charred; if the romaine stays on the grill too long, it wilts.

Grilled Romaine and steak salad with Dijon vinalgrette
Ingredients: serve 4
2 medium heads romaine lettuce, halved lengthwise through core
1 onion, cut into ½ inch rings
4 slices hearty white bread, 1 inch thick
1/3 cup vegetable oil salt and pepper
1 small flank steak(about 1 pound)
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 teaspoon extra virgin olive oil
½ cup crumbled blue cheese

  1. Brush cut sides of lettuce, both sides of onion slices, and both sides of bread with vegetable oil and season with salt and pepper.
  2. Season steak with salt and pepper. Grill steak directly over hot fire until well browned and internal temperature registers 125 degrees(medium rare),  4 to 6 minutes per side. Transfer to cutting board and tent with foil.
  3. Meanwhile, grill onion slices around perimeter of grill until lightly browned and soft, 7 minutes per side, then transfer to platter. Grill lettuce on cut side only, with root ends in center of grill and leaves extended to perimeter of grill, until grill marks form, about 2 minutes. Transfer lettuce to platter and cut in half again, making 8 pieces. Grill bread until lightly browned, 1 to 2 minutes per side and transfer to platter.
  4. combine vinegar and mustard in medium bowl. Slowly whisk in olive oil and season with salt and pepper. Slice steak thin against grain. Arrange 1 slice bread on each serving plate and top each piece with sliced steak. Arrange 2 lettuce wedges beside each slice bread and drizzle steak and lettuce with dressing. Sprinkle onion slices and blue cheese on top of steak and lettuce. Serve.

Quick prep tip managing a full grill
Every grill has hot spots, so when grilling a variety of foods that cook at different rates, it is important to know where these spots are. The hottest area on a grill is directly over the source of the heat. The cooler spot are located away from the heat source, usually around the perimeter of the grill. For this recipe, we place the onion slices around the perimeter so they soften before they get to brown. E place both the meat and the bread directly over the heat source, paying close attention to the bread directly over the heat source, paying close attention to the bread as it will char quickly. We found it best to place the hearty root ends of the lettuce directly over the heat and the delicate leaves over the less intense heat of the perimeter. 

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