Bistro Salad

Bistro Salad.1

 

I have two preferred methods of cooking vegetables depending on the season.  In the fall and winter it’s roasting; in the spring and summer is grilling.  The peppers and beets in this salad were grilled.  Yes, beets; like little circles of purple perfection!!

The steak is a flank steak.  Flank steak is an economical cut of steak as compared to prime rib, T-bone and ribeye.  It’s typically not as tender of a cut so using a marinade or rub is recommended but not imperative.  I’ve included a simple marinade in the recipe that I enjoy.

Bistro Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Steak Salad with grilled veggies
Serves: 4-6
Ingredients
  • For the marinade:
  • 1 cup olive oil
  • ½ cup balsamic vinegar
  • 2 Tablespoons Montreal Steak Seasoning
  • 2 Tablespoons deli style or whole grain mustard
  • For the flank steak:
  • 3 pound flank steak
  • For the salad:
  • Boston (butter) lettuce, or romaine, or your favorite mix of lettuce - chopped
  • 2 beets - peeled and sliced into thin rounds
  • 2-3 bell peppers - cut into 2 inch wide strips
  • 4 Hungarian/banana/cubanelle peppers - sliced into 1 inch wide strips
  • ½ to 1 pint of grape tomatoes - sliced in half lengthwise, I used yellow and red and a heirloom variety called black krim (the 2 tone ones in the picture)
  • ½ cup crumbled blue cheese
Instructions
  1. Mix the marinade ingredients together in a mason jar with a tight fitting lid. Shake the jar until mixed. Or mix all ingredients in a bowl using a wire whisk.
  2. Pour the marinade into a zip-top plastic bag.
  3. Add the steak to the bag and place in a baking pan in the refrigerator. This will prevent a mess in your refrigerator if the bag should leak.
  4. ALTERNATE METHOD: Place the steak into a baking pan, pour the marinade over the steak and turn the steak around with tongs so coated all over with the marinade. Cover the top of the pan with foil or plastic wrap.
  5. Let the meat marinate for at least an hour before cooking.
  6. Heat 1 side of your grill to high and keep the other side off (no direct heat).
  7. Brush the grill grates with olive oil to prevent sticking.
  8. Place the steak on the grill on the high heat side. Sear the steak for 3 minutes on each side until nice and browned.
  9. Transfer the steak to the non-heat side of the grill and grill for an additional 3-5 minutes per side until internal temperature reaches 125-130 degrees for medium rare. Move the steak to a plate with aluminum foil tented over it.
  10. Let the meat rest for 10-15 minutes before cutting it.
  11. Place the veggies on the high heat side of the grill and cook until nice grill marks appear then turn the veggies over again until grill marks form and the veggies are tender. Approximately 3-5 minutes per side.
  12. Remove the veggies from the grill
  13. Place the lettuce in the bowls.
  14. Slice the steak against the grain. That is, perpendicular to the long, fibrous muscle fibers running along the meat.
  15. Top your lettuce with the grilled veggies, tomatoes and crumbled blue cheese.
  16. Serve with your favorite dressing.

 

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