Grilled steak salad.
Use your favourite marinade to make this steak salad.
Photo courtesy/JOHN UHER PHOTOGR
1 lb flank steak, trimmed of fat
1 cup marinade, divided
1 head romaine lettuce, torn into bite-sized pieces
1 cup cherry or grape tomatoes
1 small ripe avocado, peeled and diced
2 green onions, chopped
1 cup shredded Jalapeno Jack cheese
1/4 cup shelled pumpkin seeds, toasted
3 tbsp olive oil
Place steak and 3/4 cup marinade in a large resealable plastic bag. Seal bag and refrigerate for 30 minutes or up to 12 hours. Heat grill.
In a large salad bowl, combine lettuce, tomatoes, avocado, onions, cheese and pumpkin seeds. In a smaller bowl, whisk together remaining 1/4 cup marinade and olive oil; set aside. Remove steak from marinade and grill, five to seven minutes for medium, turning once. Remove from grill and place on cutting board, cover with foil wrap and let rest five minutes.
Pour dressing over salad and toss well. Divide salad evenly between four plates. Cut steak across the grain into thin strips and divide evenly over four salads. Serve immediately.
Thai beef salad
Marinade/dressing
1/4 cup sweet chili sauce
1/4 cup peanut oil
2 tbsp grated or minced gingerroot
4 tsp peanut butter
2 cloves garlic, minced
1 medium hot red chili, seeded and minced
2 tbsp chopped fresh coriander
Finely grated rind and juice of 1 medium lime
In bowl, whisk together chili sauce, peanut oil, ginger, peanut butter, garlic, chili, coriander, lime rind and juice. Set aside 1/4 cup for salad dressing; cover and refrigerate.
In shallow glass baking dish, pour remaining mixture over steak; turn steak to completely coat. Cover dish and marinate in refrigerator for at least six hours or overnight.
Salad
1 8 oz (250 g) striploin steak
Pinch of salt and black pepper
2 tbsp red wine vinegar
1 lb mixed baby salad greens
1 large yellow pepper, cut in julienne strips
1/4 cup chopped peanuts
8 cherry tomatoes, quartered
Heat barbecue to medium-high heat.
Remove steak from marinade and discard any marinade left in dish. Season steak with salt and pepper. Place on greased grill. Cook to your liking: three minutes per side for medium rare, five minutes for medium and six to seven minutes for medium-well to well done. Allow steak to rest for five minutes.
Meanwhile, in a large bowl whisk together reserved dressing and red wine vinegar. Add greens and yellow pepper to bowl; toss to coat. Lightly season with salt and pepper and transfer to serving platter.
Slice steak thinly and fan slices around salad. Sprinkle with peanuts and cherry tomatoes and serve.
~ Recipe courtesy of News Canada and www.peanutbureau.ca