Wednesday, March 28, 2012

Steak Salad

We love steak. We love salad. So why not combine the two? Wallah, it turned out wonderful. Even my kids were impressed. What made the salad so scrumptous is that my husand cooked the steak perfectly. Still pink in the middle but the juices weren't crazy pink (I have a hard time with that). The other reason this salad came out so good was the dressing. A friend had given me a sample of a Blue Cheese vinagarette that she eats faithfully. I am not a blue cheese fan, at all, but the dressing was awesome. That's where the steak salad comes in. Gotta have blue cheese with steak, right?

KC strip steak, 2 lbs worth
Montreal Steak seasoning
3-4 eggs
1 lb asparagus
1-2 packages of Spring Baby Mix salad
grape tomatoes, red onion and croutons-all to your liking
fresh Parmesan (not much, just a little for show)
Blue Cheese vinagarette (I found it in the refigerated section of the produce)

Preheat oven to 350. Place eggs in a sauce pan. Cover with cold water. Bring to a boil. Cover and remove from heat. Let sit 15 minutes.

Meanwhile, line baking sheet with foil. Spray with PAM (I used Olive Oil PAM). Lay asparagus flat on baking sheet. Spray asparagus with PAM. Sprinkle with salt, pepper and garlic (I use McCormick pepper/garlic blend). Place baking sheet in oven. Bake for around 20 minutes or until asparagus is tender crisp and green. Not burnt.

When eggs are done, pour out boiling water and replace with cold water. When cool to touch, peel and place whole eggs in fridge to get cold until ready to slice. Preheat grill to medium high. Put steaks on the grill and cook to medium rare. Let steak sit 10-15 minutes before slicing.

While steak is resting, cut up onions, tomatoes, eggs and asparagus. Place salad greens on large platter. Top with onion, tomatoes, croutons, eggs, asapragus, and Parmesan. Slice steak and place on top of salad. Drizzle with dressing (really doesn't take much, especially with juicy steak). Serve and enjoy.

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