Thursday, August 5, 2010
delicious steak salad!
I love salads.
It's what I always order when dining out...I think it drives my friends a little crazy.
Only because I seldom waver from the beautiful greens...I don't try anything else.
And because we're back from vacation and I made some delicious, but semi-greasy sliders last night for dinner, today I'm going to share a salad recipe swiped from food network magazine (they don't capitalize the title~just so you know)...
STEAK-SPINACH SALAD WITH SOUR-CREAM POTATOES
2 medium russet potatoes
3 tablespoons olive oil, plus more for brushing
1/2 cup sour cream
2 tablespoons buttermilk
1/4 cup chopped fresh chives
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
1 3/4-pound boneless sirloin steak
1 large red onion, sliced into thick rings
6 ounces baby spinach or chopped regular spinach
2 to 3 tablespoons steak sauce
1. Preheat the oven to 400 deg. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
2. Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
3. Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with potatoes.
I don't normally have buttermilk in my fridge...c'mon, who does? Just squeeze a few drops of lemon juice or white vinegar into your milk and let sit for a few minutes. You now have buttermilk.
Lowfat sour-cream works well...I also adjusted the amount of olive oil and steak sauce to suit my taste. Play around with it...
I added some Romaine lettuce to the spinach, just to give it more substance and crunch.
You can also put those onion slices under the broiler...I was afraid I was going to lose them to the grates if I cooked them on the grill.
Chives...I didn't have any, but I did have scallions, so I sliced them and used them instead.
This is a great light summer dinner!