I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Salads are definitely one of my favorite everyday meals. But if I'm going to have a salad, especially for dinner, it has to be something that's going to sustain me, keep me full and have lots of flavor. And here it is.
This salad is so rich and meaty that even my husband was able to eat it without complaining that all he's eaten is "rabbit food." The smoky steak, and crumbled pungent Gorgonzola are rounded off perfectly with a slightly sweet Dijon vinaigrette. It's very rich, but not overwhelming, a perfect dinner.
Barbecue Sirloin and Blue Cheese Salad Cooking Light September 2009
2 teaspoons chili powder 3/4 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon salt, divided 1/4 teaspoon black pepper, divided 1 pound lean sirloin steak, trimmed Cooking spray 2 teaspoons white wine vinegar (i used a flavored rice vinegar, i liked the sweetness) 2 teaspoons Dijon mustard 1 teaspoon EVOO 6 cups torn Bibb lettuce (I used romaine) 3/4 cup thinly sliced, peeled cucumber 1 cup thinly sliced red pepper strips (i did tomato instead) 1/2 cup thinly sliced shallots 1/2 cup crumbled blue cheese (I used Gorgonzola)
1. Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add stead to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.
3. Combine vinegar, mustard, remaining salt and pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce, cucumber, bell pepper, and shallots in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.
Serves 4: 1 1/2 cups salad, 3 oz steak and 2 TB cheese