I’ve been craving steak salad for a couple of weeks now, and with my departure into the woods to teach outdoor skills this weekend I figured it would be a nice way to have steak and have a fairly healthy dinner. This recipe is super easy make, fairly cheap and is a real crowd pleaser. If you have a decent stock general cooking ingredients in your kitchen then you can make this meal for 4 people for only about $25.00.
A decent bottle of Pinot Noir is always a great match for a steak salad. The light and fruity taste is a perfect match to compliment the dressing and blue cheese in this salad. Pinot Noir is easy enough to find and you’ll even be able to find a decent bottle for around $15.00 in your local grocery store, assuming you live in a state where wine can be purchased at the grocery.
Personally I am also a big fan of fresh bread, so a french baguette with some irish butter or brie is a great match here, you know because steak salad is a french dish so it does kinda make since to eat it with french bread. If your going to go with butter instead of brie don’t cheap out on the butter get the good stuff, the extra couple bucks for some good quality irish butter makes a huge difference.
This recipe is super easy make, fairly cheap and is a real crowd pleaser. If you have a decent stock general cooking ingredients in your kitchen then you can make this meal for 4 people for only about $25.00
- 1 cup olive oil
- 5 tbsp Red Wine Vinegar
- 3 tbsp Fresh Thyme
- 2 Cloves Garlic
- 1.5 lbs Flank Steak
- 3 Shallots
- 8 cups Mixed Greens
- 1 cup Blue Cheese Crumbled
- Handfull Cherry Tomatoes Halved
Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper to taste.
Marinate steaks in 1/3 cup dressing, cover. Set aside at room temperature for 30 minutes - 1 hour, or chill for 4 - 6 hours (return to room temp before cooking).
Meanwhile, preheat oven to 450°F. Toss shallots and 2 tablespoons dressing on baking sheet to coat. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside.
With marinade still clinging to steak, grill steak to desired doneness, about 5 minutes per side for medium-rare. Let steak rest 5 minutes; slice thinly across grain on diagonal.
Place greens, shallots, and tomato's in large bowl; toss with enough dressing to coat. Mound greens on large platter. Surround with steak; sprinkle with blue cheese. Serve, passing remaining dressing.