Classic Steak Salad with Red Wine Vinaigrette

Halloween weekend is upon us once again. The weekend where my friends and I dress up in ridiculous outfits, gather to take outrageous photos, make insane memories and drink like we are still in college.

I can’t freaking wait.

And as usual, I have procrastinated and will be running around tomorrow trying to throw my costume together.

But I have a clear vision of what it will look like.

I’ll give you a super obvious hint.

I will be making this face all night and cartwheels might be involved…

In preparation for my skintight costume, I tried to eat healthy this week.

Kind of failed when I added steak and blue cheese to my salad. But it was damn tasty and totally worth it.

You will need…

½ lbs flank steak (no thicker then 1 ½ inches)

3 tablespoons Worcestershire sauce

1 tablespoon salt

1 tablespoon fresh black pepper

1 tablespoon garlic powder

1 head romaine lettuce, chopped in to bite sized pieces

3 cups arugula

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

¼ cup crumbled blue cheese

½ cup olive oil plus 1 tablespoon for the oil or grill pan

¼ cup red wine vinegar

½ lemon, juiced

1 teaspoon honey

Salt and pepper to taste

Start by lightly oiling your grill and turning it to a high heat if you are using your outdoor grill. If you are using a grill pan inside, skip this step.

Then, combine the Worcestershire sauce, 1 tablespoon salt, 1 tablespoon black pepper and the garlic powder in a small bowl.

Lay your meat on a plate or platter and rub the Worcestershire sauce mixture into your meat so that it is all lightly coated and set it aside.

Combine the romaine, arugula, tomato, red onion and blue cheese in a large salad bowl and set aside.

By now your grill should be heated. If you are using your grill pan over the stove, heat the oil in the grill pan over medium high heat.

If you are cooking the steak on the outdoor grill. Cook the meat about 4 minutes on one side so that you get really good grill marks. Flip the meat and cook an additional 8 to 10 minutes on the second side. Just until the meat is cooked to medium rare.

Now if you are cooking it indoors on the grill pan it will take a little longer.

Cook the meat on one side for about 8 minutes and then flip. Continue cooking for an additional 8 to 12 minutes until the meat is cooked to medium rare.

Remove the steak from the heat, cover with aluminum foil and let it rest for 10 minutes.

While the steak is resting. Combine the remaining olive oil, vinegar, lemon juice, honey, and salt and pepper to taste in a small bowl or mason jar.

Whisk or shake the vinaigrette until it is completely combined.

Drizzle the salad with the dressing and toss well.

Once your meat has rested, slice it very thinly against the grain.

Top the salad with the meat, toss and serve.

Love and Beer Floats

Angela  

Classic Steak Salad with Red Wine Vinaigrette

½ lbs flank steak (no thicker then 1 ½ inches)

3 tablespoons Worcestershire sauce

1 tablespoon salt

1 tablespoon fresh black pepper

1 tablespoon garlic powder

1 head romaine lettuce, chopped in to bite sized pieces

3 cups arugula

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

¼ cup crumbled blue cheese

½ cup olive oil plus 1 tablespoon for the oil or grill pan

¼ cup red wine vinegar

½ lemon, juiced

1 teaspoon honey

Salt and pepper to taste

Start by lightly oiling your grill and turning it to a high heat if you are using your outdoor grill. If you are using a grill pan inside, skip this step.

Then, combine the Worcestershire sauce, 1 tablespoon salt, 1 tablespoon black pepper and the garlic powder in a small bowl.

Lay your meat on a plate or platter and rub the Worcestershire sauce mixture into your meat so that it is all lightly coated and set it aside.

Combine the romaine, arugula, tomato, red onion and blue cheese in a large salad bowl and set aside.

By now your grill should be heated. If you are using your grill pan over the stove, heat the oil in the grill pan over medium high heat.

If you are cooking the steak on the outdoor grill. Cook the meat about 4 minutes on one side so that you get really good grill marks.

Flip the meat and cook an additional 8 to 10 minutes on the second side. Just until the meat is cooked to medium rare.

Now if you are cooking it indoors on the grill pan it will take a little longer.

Cook the meat on one side for about 8 minutes and then flip. Continue cooking for an additional 8 to 12 minutes until the meat is cooked to medium rare.

Remove the steak from the heat, cover with aluminum foil and let it rest for 10 minutes.

While the steak is resting. Combine the remaining olive oil, vinegar, lemon juice, honey, and salt and pepper to taste in a small bowl or mason jar.

Whisk or shake the vinaigrette until it is completely combined.

Drizzle the salad with the dressing and toss well.

Once your meat has rested, slice it very thinly against the grain.

Top the salad with the meat, toss and serve. 

Balsamic and Heirloom Tomato Grilled Flank Steak

Music runs deep in my veins. My dad introduced me to rock and roll at a very young age and I’ve been singing, humming and dancing ever since.

Do you know how many songs I sang over and over in my head while I spent hours of solitary swimming a day?

A lot.

And even though I’m pretty much in love with music, I have never been a huge concertgoer.

You have to be really awesome to get me to shell out money to go see you when I could go jam out to a great live band at a bar for free while I dance three feet from where they are playing.

Of course there are people who I have decided are worth the money.

Obviously I have seen Billy Joel. Three times. And it would be way more if he would just go back on tour already.

Imogene Heap was phenomenal.

But last night Wes and I shelled out a whopping seventeen bucks a piece to see this guy and were completely blown away.

 

Best seventeen dollars I’ve ever spent.

Wes and I have been listening to Eric Hutchinson for about a year now and he is pretty much our go to for any occasion. But nothing could have prepared us for how great he would be live.

We spent almost two hours moving and laughing and singing along.

He has an unbelievable stage presence and an obvious zest for life and fun.

With a bunch of recently added dates to his extended tour, I HIGHLY recommend you check him out.

And you can make this dish before you head out to rock out.

You will need…

2 lbs flank steak

½ cup balsamic vinegar plus 3 extra tablespoons

2 tablespoons butter

2 shallots, minced

¼ cup fresh flat leaf parsley

2 heirloom tomatoes (or vine ripened if you don’t have heirloom) chopped

2 tablespoons olive oil divided

Salt and pepper to taste

Start by seasoning your meat liberally with salt and pepper.

Drizzle ½ cup balsamic vinegar over the steak and let it marinate for 15 minutes. Flip the steak and let it marinate for another 15 minutes.

While the meat is marinating, combine your tomatoes and your parsley in a bowl and season them well with salt and pepper. Toss and set aside.

After the meat has marinated, heat your grill to high heat or heat a grill pan over high heat.

Lightly oil the grill or grill pan with 1 tablespoons olive oil and place the meet on the hot grill.

Cook the meat about 6 to 7 minutes so that it gets a really nice sear on both sides.

After the meat has a good sear, cook until the meat is medium rare in the center. About 20 minutes total (meat will read 135 degrees F in the center).

When the steak is done, remove it from the heat and cover it with foil to rest for 10 minutes.

While the meat is resting, heat the remaining oil and the butter in a medium pan over medium heat.

After the butter has melted, add in the shallot and reduce the heat to low.

Cook the shallots until they are translucent, about 1 minute.

Add in the remaining balsamic vinegar and simmer until the liquid has reduced slightly.

After the liquid has reduced slightly, remove it form the heat.

By now the meat has rested. Cut it against the grain into 1/2-3/4 inch slices.

Top the steak with the tomato mixture and then drizzle the balsamic shallots over the top.

Serve hot.

Love and Beer Floats

Angela 

Balsamic and Heirloom Tomato Grilled Flank Steak

2 lbs flank steak

½ cup balsamic vinegar plus 3 extra tablespoons

2 tablespoons butter

2 shallots, minced

¼ cup fresh flat leaf parsley

2 heirloom tomatoes (or vine ripened if you don’t have heirloom) chopped

2 tablespoons olive oil divided

Salt and pepper to taste

Start by seasoning your meat liberally with salt and pepper.

Drizzle ½ cup balsamic vinegar over the steak and let it marinate for 15 minutes. Flip the steak and let it marinate for another 15 minutes.

While the meat is marinating, combine your tomatoes and your parsley in a bowl and season them well with salt and pepper. Toss and set aside.

After the meat has marinated, heat your grill to high heat or heat a grill pan over high heat.

Lightly oil the grill or grill pan with 1 tablespoons olive oil and place the meet on the hot grill.

Cook the meat about 6 to 7 minutes so that it gets a really nice sear on both sides.

After the meat has a good sear, cook until the meat is medium rare in the center. About 20 minutes total (meat will read 135 degrees F in the center).

When the steak is done, remove it from the heat and cover it with foil to rest for 10 minutes.

While the meat is resting, heat the remaining oil and the butter in a medium pan over medium heat.

After the butter has melted, add in the shallot and reduce the heat to low.

Cook the shallots until they are translucent, about 1 minute.

Add in the remaining balsamic vinegar and simmer until the liquid has reduced slightly.

After he liquid has reduced slightly, remove it form the heat.

By now the meat has rested. Cut it against the grain into 1/2-3/4 inch slices.

Top the steak with the tomato mixture and then drizzle the balsamic shallots over the top.

Serve hot. 

Grilled Flank Steak with Salsa Verde

T.G.I.Almost.F.

Never has a four-day work week felt longer.

Vacation depression has fully taken over my body and soul.

While sitting at my desk at work, sorting through the hundreds of emails I had upon returning from my Maui vacation, I often find mind wandering far away to palm trees and breaking waves.

Then I snap back to reality and realized I’m staring at a computer screen in a dimly lit office.

Dimly lit by my own choice of course. I love a little ambiance.

But with Friday comes the promise of a three-day weekend. A three-day chance to get out of my funk and back into the sun.

I’ll be celebrating my three-day weekend with a tasty dish.

Plus, it’s a great dish for the barbeque. Perfect for Labor Day and your party people.

You will need…

2 lbs thick cut (1 ½ to 2 inches) flank steak or London broil

1/3 cup extra-virgin olive oil

1 lemon, zest and juice

½ tablespoon anchovy paste (or 2 anchovy fillets finely chopped if you have them)

3 garlic cloves, minced

1 tablespoons drained capers, rinsed and roughly chopped

2 tablespoons finely chopped flat-leaf parsley

½ tablespoon finely chopped oregano

½ tablespoon finely chopped mint

1 tablespoon vegetable oil for the grill

Salt and pepper to taste

Start by lightly oiling your grill and heating it to high heat.

Season the steak well with salt and pepper on both sides.

When the grill is nice and hot, add the steak to a hot spot and seer it on one side until it has good grill marks. About 4 minutes.

Flip the steak and seer the other side so it also has good grill marks.

Move the steak to a cooler part of the grill and cook until it is medium rare in the center. It should be 125 F in the center of the thickest part.

Remove the steak for the grill and cover it with foil. Let it rest for 10 minutes.

While the steak is resting, combine the olive oil, lemon zest and juice, anchovy paste, garlic, capers, parsley, oregano and mint in a small bowl. 

Season with salt if needed.

When the meat has rested, slice it into ½ inch slices against the grain.

Top with salsa verde and serve.

Love and Beer Floats

Angela 

Grilled Flank Steak with Salsa Verde

2 lbs thick cut (1 ½ to 2 inches) flank steak or London broil

1/3 cup extra-virgin olive oil

1 lemon, zest and juice

½ tablespoon anchovy paste (or 2 anchovy fillets finely chopped if you have them)

3 garlic cloves, minced

1 tablespoons drained capers, rinsed and roughly chopped

2 tablespoons finely chopped flat-leaf parsley

½ tablespoon finely chopped oregano

½ tablespoon finely chopped mint

1 tablespoon vegetable oil for the grill

Salt and pepper to taste

Start by lightly oiling your grill and heating it to high heat.

Season the steak well with salt and pepper on both sides.

When the grill is nice and hot, add the steak to a hot spot and seer it on one side until it has good grill marks. About 4 minutes.

Flip the steak and seer the other side so it also has good grill marks.

Move the steak to a cooler part of the grill and cook until it is medium rare in the center. It should be 125 F in the center of the thickest part.

Remove the steak for the grill and cover it with foil. Let it rest for 10 minutes.

While the steak is resting, combine the olive oil, lemon zest and juice, anchovy paste, garlic, capers, parsley, oregano and mint in a small bowl. Season with salt if needed.

When the meat has rested, slice it into ½ to ¾ inch slices against the grain.

Top with salsa verde and serve.