Photo by Cooking with Cocktail Rings

Spring is in the air and that means that backyard grills can be fired up again! The snow has melted (of course we don’t have that problem in Southern California), and spring vegetables are ready for harvesting. To celebrate the arrival of spring, I wanted to share a favorite Spring recipe of mine – a Grilled Steak Salad. This salad combines the heartiness of the steak with bright and light spring vegetables for a filling entrée salad.


Photo by Cooking with Cocktails Rings

When the seasons change I like to reward myself (for what, I don’t really know!) and pick up some new kitchen utensils as a little present.There is just something about starting the season with new, clean cooking utensils — a fresh start. Since it is Spring and I love to get back outside to grill, this year I picked up some new tongs, serving bowls, wooden cutting boards, and some nice serving utensils at HomeGoods. You want to make sure you have these for anything you are grilling – they will make prepping easy and efficient. I also would be sure to hit up the gourmet section for spices, seasonings, and oils to take any recipe to the next level.  The best part is that I didn’t have to break the bank on my indulgence; HomeGoods has great items all at a low price. You get the thrill without the guilt later on. I get on a sale high! I could not believe the brands for both food and grilling accessories I saw – normally they would only be seen in specialty shops at a much higher price.


Photo by Cooking with Cocktails Rings


Photo by Cooking with Cocktails Rings

So, with newly acquired tongs in hand and with coming of spring bringing with it the added advantage of daylight saving time, I am able to head out and fire up the grill.  Since I am making this salad as an entree, I like to choose a nicer cut of meat and season it simply with salt and a heavy coating of pepper to let the natural flavors shine.  The char marks on the steak from the grill add a smoky flavor that works well with the delicate lettuce leaves and tangy blue cheese for an enticing spring salad. I opted for a creamy St. Agur blue cheese, a good option even for those who don’t think they like blue cheese.


Photo by Cooking with Cocktails Rings

Yes indeed, spring is in the air, the barbecue grill is out and life is good.

Ingredients:

For the dressing:

¼ cup extra-virgin olive oil

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

1 clove garlic, minced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the salad assembly:

1 pound boneless ribeye

½ teaspoon kosher salt

2 tablespoons freshly ground black pepper

2 medium heads butter lettuce, leaves separated

10 ounces cherry tomatoes, halved

¼ cup thinly sliced red onion

1/3 cup crumbled St. Agur blue cheese


Photo by Cooking with Cocktails Rings

Instructions:

For the dressing:

In a medium mixing bowl whisk together the olive oil, vinegar, Dijon, garlic, salt and pepper. Set aside.

For the salad assembly:

Preheat grill to high heat. Let steaks sit at room temperature for about 20 minutes to ensure even cooking. Season on both sides with salt and pepper, gently pressing the pepper into the steak so that it will develop an even crust.


Photo by Cooking with Cocktails Rings

Place the steak on the grill and cook until browned and lightly charred, about 5 minutes. Flip the steak over and continue to grill for an additional 3 to 5 minutes for medium-rare (an internal temperature of 135ºF). Remove from the grill and let sit for 10 minutes. Thinly slice against the grain.


Photo by Cooking with Cocktails Rings


Photo by Cooking with Cocktails Rings

Add the lettuce, tomato and onion to a bowl and toss with ¼ cup of the dressing and toss to combine. Top with the steak slices and blue cheese. Serve immediately.

Serves 4.


Photo by Cooking with Cocktails Rings


Photo by Cooking with Cocktails Rings

 

Kylie Mazon  is a paid blogger and is the writer / cook / photographer behind Cooking with Cocktail Rings

 


You might also like: