Steakhouse Salad With Balsamic and Blue Cheese
Ingredients
The steak and marinade
-
1¼
lb.
skirt steak
-
3
cloves
garlic
-
¼
cup
Worcestershire sauce
-
¼
tsp.
cayenne pepper
-
¾
cup
extra-virgin olive oil
-
¼
cup
balsamic vinegar
-
3
Tbsp.
balsamic vinegar
-
1
Tbsp.
pure maple syrup
-
1
Tbsp.
Diamond Crystal kosher salt
-
1
tsp.
freshly ground pepper
-
Vegetable oil
(for grill and rubbing)
The salad
-
½
loaf
country-style bread
-
2
Tbsp.
Dijon mustard
-
1
large
head of romaine lettuce
-
1
large
tomato
-
3
oz.
Danish blue cheese
Instructions
- Pat the skirt steak dry and halve it if necessary.
- Combine garlic, Worcestershire sauce, cayenne pepper, olive oil, balsamic vinegar, maple syrup, salt, and pepper in a bag. Add the steak, seal, and marinate for at least 2 hours.
- Prepare the grill for medium-high heat and oil the grate. Toss torn bread with olive oil and grill until golden brown.
- Remove the steak from the marinade, pat dry, and rub with vegetable oil. Grill until medium-rare, then let it rest.
- Whisk together Dijon mustard, balsamic vinegar, and maple syrup for the dressing. Add the lettuce and tomato, then toss with the dressing and grilled bread.
- Serve the salad on a platter, slice the steak against the grain, and arrange on top. Add blue cheese and season with pepper.
Nutrition Facts (estimated)
Servings
4–6
Calories
500
Total fat
35g
Total carbohydrates
20g
Total protein
30g
Sodium
900mg
Cholesterol
80mg
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