Too Hot to Cook – Grilled Steak Salad

by kitchenarian on July 16, 2010

It is 100 degrees today with a heat index of 106 – it is too hot to think and definitely too hot to cook. Friday night is our ritualistic night at home.  My husband and I eat in and sip on a glass of wine after a hectic work week. It is early in the afternoon and I already know I am not cooking.

I am thinking about red meat, and for those that know me, that is a pretty rare event. I can go for months without red meat, but once I think about it, it becomes a craving that must be satisfied. I saw a recipe a few days ago for a blackened steak salad. No matter how hot it is I know my husband will grill a steak. Let’s try to make this as easy as possible; it’s too hot to think today:

Mix ¼ cup of olive oil with 1 teaspoon of dijon mustard; add a clove of pressed garlic. Then whisk in 2 tablespoons of balsamic vinegar. Never mix your oil and vinegar together first; they don’t mix. Add something else to your oil and then you can emulsify the two together. Toss the dressing with your salad greens right before serving.

Blacken or cook your tenderloin on the grill. If you blacken your steak, use a cast iron skillet on the grill and get the pan really hot. There are some nice blackening spices on the market or just make your own. After grilling, let your meat “rest” for 2 minutes, then cut at a slight angle. Place on top of greens and sprinkle with blue cheese. You can serve tomatoes on the side or in the salad.

Fresh fruit would be a great dessert with this. Strawberries drizzled with a nice 12 year balsamic vinegar would be divine!

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UVAMOM2 July 19, 2010 at 10:16 am

This sounds delicious. I’m not a big meat eater, but every once in a while, I NEED a steak or a juicy hamburger. Maybe we’ll try it tonight–even though it’s Monday, it’s still going to be a hot day in the city!

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