Grilled Steak Salad With Blue Cheese

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Servings: 10 servings Difficulty: Advanced
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Spiced Flank Steak with Grilled Vegetables and Blue Cheese Toast
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Grilled Steak Salad With Blue Cheese

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 servings Calories: 1816

Description

A robust American main featuring marinated flank steak with a cumin and coriander spice rub. Served over a crisp salad of romaine and radicchio with grilled onions and tomatoes in a red wine vinaigrette. Accompanied by Italian bread toast topped with blue cheese for a savory, satisfying meal.

Directions

  1. Toast cumin and coriander seeds in a skillet over medium heat until fragrant, about 1 minute.
  2. Place toasted seeds in a Ziploc bag with black peppercorns; crush with a rolling pin.
  3. In a bowl, mix the crushed spices with chili powder, minced garlic, and 1 tablespoon of the olive oil.
  4. Spread the spice mixture over both sides of the flank steak.
  5. Let the steak stand at room temperature for 2 hours or chill overnight.
  6. In a medium bowl, combine the remaining 6 tablespoons olive oil, red wine vinegar, Dijon mustard, 1/2 teaspoon salt, and black pepper to make the vinaigrette.
  7. Wash, dry, and tear the romaine and radicchio into bite-sized pieces; set aside.
  8. Spray onion slices with cooking spray.
  9. Grill onion slices and plum tomatoes for 8-10 minutes, turning onions once and tomatoes frequently, until charred on all sides.
  10. Transfer grilled vegetables to a cutting board; cool slightly.
  11. Dice the onions and quarter the tomatoes.
  12. Stir the diced onions and quartered tomatoes into the vinaigrette.
  13. Grill the steak for 7-9 minutes on each side to medium-rare.
  14. Remove steak to a cutting board; sprinkle with the remaining salt.
  15. Brush the cut sides of the bread with the remaining olive oil.
  16. Grill the bread, cut-sides down, to toast.
  17. Spread half of the blue cheese over the toasted bread.
  18. Cut the bread into 8 pieces.
  19. Cut the remaining blue cheese into 8 thin slices.
  20. Toss the salad greens with the warm vinaigrette.
  21. Divide the salad onto 8 dinner plates.
  22. Slice the steak thinly and arrange over the salads.
  23. Top with the remaining slices of blue cheese.
  24. Serve with the blue cheese toast.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 1816kcal
% Daily Value *
Total Fat 113.5g175%
Saturated Fat 47.2g237%
Cholesterol 291mg97%
Sodium 7821mg326%
Total Carbohydrate 80.2g27%
Dietary Fiber 9.8g40%
Sugars 16.3g
Protein 112.4g225%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled steak, flank steak, blue cheese, salad, american, beef, grilling, dinner, romaine, radicchio, vinaigrette, spice rub, main course, gluten free option
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