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.

 

Safe cooking temperatures for meat

I am asked frequently to what temperature meat is to be cook to for optimum safety and the removal of harmful bacteria.  I, too, often wonder and second guess myself on this topic.  I certainly hate over-cooking meat but I want to serve safe food to my family.  First and foremost, invest in a simple instant read meat thermometer, it’s an essential kitchen tool.  Secondly, rest time matters.  When meat rests, it can actually increase in temperature up to 30 degrees!!!  I found this shocking,  It has however, explained why my beef often fails to be medium rare and comes out medium to even medium well…not good. I’ve researched and come up with a good, easy to read and complete guide that I’ve included here.  It is from www.foodsafety.gov.  I hope this helps you, as it helped me.

From www.foodsafety.gov

Safe Minimum Cooking Temperatures

Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature. Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Category Food Temperature (°F)  Rest Time 
Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165 None
Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 3 minutes
Poultry Chicken & Turkey, whole 165 None
Poultry breasts, roasts 165 None
Poultry thighs, legs, wings 165 None
Duck & Goose 165 None
Stuffing (cooked alone or in bird) 165 None
Pork and Ham Fresh pork 145 3 minutes
Fresh ham (raw) 145 3 minutes
Precooked ham (to reheat) 140 None
Eggs & Egg Dishes Eggs Cook until yolk and white are firm None
Egg dishes 160 None
Leftovers & Casseroles Leftovers 165 None
Casseroles 165 None
Seafood Fin Fish 145 or cook until flesh is opaque and separates easily with a fork. None
Shrimp, lobster, and crabs Cook until flesh is pearly and opaque. None
Clams, oysters, and mussels Cook until shells open during cooking. None
Scallops Cook until flesh is milky white or opaque and firm. None

 

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