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.