Kasey Wilson: Steakhouse Salad is a lighter, healthier and less expensive meal you can make at home


Kasey Wilson affords up a steak recipe that can deal with your tastebuds and prevent cash

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With the rising prices of produce and meat, you'll be able to nonetheless get pleasure from your steak and all of the extras you’d discover at your native steakhouse — by consuming at house. Not solely will you lower your expenses by making ready and consuming at house, you can too reduce your calorie price range in half.

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All that’s wanted: Steak (in fact), crispy potatoes and creamy blue cheese dressing. This Steakhouse Salad combines all these favorite elements.

For a lighter, more healthy and cheaper meal at house, grill a flank steak (a lean reduce) and serve with a grilled tomato and asparagus salad — that's ok to face by itself as a primary course.

Pair this classic steakhouse salad recipe with a Penfolds Koonunga Hill Shiraz/Cabernet.
Pair this basic steakhouse salad recipe with a Penfolds Koonunga Hill Shiraz/Cabernet. Picture by Ryan Robert Miller /jpg

Steakhouse Salad

1 tbsp (15 mL) additional virgin olive oil

6 oz (175 g) fingerling potatoes

1 (8-oz) steak (about 1-inch thick), resembling strip, high sirloin or rib eye

1 giant garlic clove, pressed

Lettuce leaves to line plates (about 8), resembling inexperienced or crimson leaf, or oakleaf lettuce

2 tomatoes, reduce in 6 wedges

Creamy Blue Cheese Dressing (see recipe beneath)

2 inexperienced onions, thinly sliced

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Warmth 1 tablespoon olive oil in a heavy medium skillet over medium-high warmth. Add potatoes, reduce aspect down. Cook dinner potatoes till browned on the bottoms, about 5 minutes. Flip and sprinkle them with salt. Cut back warmth to medium and proceed to cook dinner till potatoes are browned and tender, about 8 minutes. Flip the potatoes and take away skillet from warmth.

In the meantime put together a grill to medium warmth or warmth a big cast-iron skillet over medium-high warmth. Brush either side of the steak with olive oil and rub with garlic. Sprinkle steak with salt and pepper. Grill or fry steak till properly browned, 4 minutes per aspect for medium uncommon. Let the steaks relaxation whereas making ready the salad.

Line 2 plates with lettuce leaves. Prepare the tomatoes and potatoes over the lettuce, dividing evenly. Thinly slice the steak and divide the steak between plates. Spoon about 2 tablespoons of the Creamy Blue Cheese Dressing over salad and sprinkle with inexperienced onions.

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Serve, passing further dressing individually.

Makes 2 servings

Creamy Blue Cheese Dressing

That is the basic — thick and wealthy with a lot of blue cheese. You may as well use it as a dip or spoon over wedges of ice-cold lettuce.

2 oz (56 g) crumbled blue cheese, resembling Roquefort

3 tbsp (50 mL) finely chopped shallot

¼ cup (50 mL) bitter cream

3 tbsp (45 mL) additional virgin olive oil

1 tbsp (15 mL) crimson wine vinegar

¼ tsp (1 mL) salt

1 to three tbsp (15 mL to 50 mL) milk

Whisk the blue cheese, shallot, bitter cream, olive oil, vinegar and salt to mix in a small bowl. Add sufficient milk to skinny to a creamy but pourable consistency.

Dressing will be made as much as 4 days forward. Cowl and refrigerate.

Makes about ¾ cup.

Grilled Flank Steak with Summer season Greens

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Marinade:

1½ cups (375 mL) of dry crimson wine

½ cup (125 mL) Dijon mustard

¼ cup (50 mL) packed darkish brown sugar

8 garlic cloves, crushed and peeled

3 giant shallots, coarsely chopped

2 tbsp (25 mL) chopped flat-leaf parsley

1 tbsp (15 mL) chopped thyme

Kosher salt and freshly floor pepper

Steak:

One 1½ lb (750 g) flank steak

2 tbsp (25 mL) cider vinegar

1 tbsp (15 mL) honey

6 oz (175 g) cherry tomatoes, quartered (about 1½ cups)

¼ small candy onion, resembling Walla Walla, thinly sliced

6 oz (175 g) skinny asparagus, about 6 spears

2 ears corn, shucked

1 tbsp (15 mL) extra-virgin olive oil

6 basil leaves, finely shredded

1 tbsp (15 mL) unsalted butter

6 oz (175 g) contemporary mushrooms (about ½ cups), cleaned and halved if giant

In a big glass baking dish, whisk crimson wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt and 1 teaspoon of pepper. Add steak and switch to coat. Let stand at room temperature for 2 hours or refrigerate as much as eight hours.

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In the meantime, in a medium bowl, whisk cider vinegar and honey.

Add tomatoes and onion and toss. Let stand for one hour.

Gentle the grill. Coat asparagus and corn with olive oil and season with salt and pepper. Grill over moderately-high warmth, turning sometimes, till tender and browned in spots, about 3 minutes for asparagus and 6 minutes for corn. Switch to a piece floor. When the greens are cool sufficient to deal with, use a vegetable peeler to shave the asparagus into slices and a pointy knife to chop the corn from the cobs. Add the asparagus, corn and basil to the tomatoes; toss.

Take away steak from marinade and pat dry with paper towels; season evenly with salt and pepper. Grill the steak, turning as soon as till medium uncommon about 10 minutes whole. Switch steak to a piece floor and let relaxation for 10 minutes.

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In the meantime, in a skillet, soften the butter. Add mushrooms and cook dinner over moderately-high warmth till browned, about 3 minutes. Season with salt and pepper.

Thinly slice the steak towards the grain and switch to plates.

Season greens with salt and pepper and spoon alongside the steak. Prime the steak with mushrooms and serve.

Serves 4


Kitchen Hack: Holding Greens

Farmer’s greens will preserve about one week. Greens picked from the backyard will preserve barely longer. Grocery store greens prepped in luggage or packing containers have “promote by” dates, however for one of the best style needs to be used just a few days earlier than. Head lettuces from the grocery store will preserve about 4 days.

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