Ingredients with Measurements:
- 1 lb. sirloin steak
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled blue cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Tongs
- Mixing bowl
- Salad spinner (optional)
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Season the steak with salt and pepper on both sides.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
4. Remove the steak from the grill and let it rest for 5 minutes before slicing it thinly against the grain.
5. In a mixing bowl, combine the mixed greens, cherry tomatoes, red onion, and crumbled blue cheese.
6. Add the sliced steak to the salad and toss everything together.
7. Drizzle the balsamic vinaigrette over the salad and toss again to coat everything evenly.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 300
- Fat: 18g
- Carbohydrates: 8g
- Protein: 27g
Substitutions for ingredients:
- Sirloin steak can be substituted with flank steak or skirt steak.
- Mixed greens can be substituted with any salad greens of your choice.
- Cherry tomatoes can be substituted with any type of tomato.
- Blue cheese can be substituted with feta cheese or goat cheese.
- Balsamic vinaigrette can be substituted with any type of salad dressing.
Variations:
- Add sliced avocado or cucumber to the salad for extra flavor and texture.
- Use grilled chicken instead of steak for a lighter option.
- Add some toasted nuts or seeds for crunch.
Tips and tricks:
- Let the steak rest before slicing it to ensure that the juices redistribute and the meat stays tender.
- Use a salad spinner to dry the greens before assembling the salad to prevent the dressing from becoming watery.
- Make sure the grill or grill pan is hot before adding the steak to get a good sear on the outside.
Storage instructions:
- This salad is best served fresh and should be eaten immediately.
Reheating instructions:
- This salad is not recommended for reheating.
Presentation ideas:
- Serve the salad on a large platter or individual plates.
- Garnish with extra crumbled blue cheese and fresh herbs.
Garnishes:
- Crumbled blue cheese
- Fresh herbs
Pairings:
- This salad pairs well with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the steak is overcooked, it may be tough and dry. Make sure to watch it closely and remove it from the grill when it reaches the desired doneness.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Steak salads have been a popular dish in American cuisine since the 1950s.
Flavor profiles:
- This salad has a combination of savory, tangy, and slightly sweet flavors from the steak, blue cheese, tomatoes, and balsamic vinaigrette.
Serving suggestions:
- Serve this salad as a main dish for lunch or dinner.
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