Steak Salad - July 17, 2011

Hi Everyone!

Here in South Jersey,  it is a hot and sunny day.  I'm sure it is hotter in other parts of the country.  Probably too hot to turn on the oven for several hours to make a roast chicken, roast beef or whatever.  I'll be turning on my oven to make some slow cooked ribs that I will blog about later on in the week.  My husband Phillip is one of those guys that likes a big Sunday meal.

Any way, today's meal is actually the photo that you see on the home page of my blog, the Steak Salad.  I have made this salad for many people and they rave about it.  My friend Leonette actually inspired me to add this salad to my A's Home Cooking menu.  I named salads after people in my office based on their personalities as well as the food that they like.  Since Leonette loves steak and roasted red peppers, I set out to find a recipe for a steak salad recipe.  This salad is served with my homemade Honey Balsamic Vinagarette.  Ladies, and gentlemen as well, if you are preparing a lunch or a dinner for someone special, I think that they will be wowed!  Here we go!

The following ingredients are needed, but feel free to tweek the recipe:

* Steak fillets, not to be confused with Filet Mignon, however, you can use your favorite cut of beef.  The steak fillets at my local Shop Rite are very cheap.  I'm talking to $2.75 to $3.00 a pack, which come with 2-3 fillets, and they are so tender!
* Fresh Red Peppers
* Romaine or Iceburg Lettuce
* Cherry Tomatoes
* Red Onions
* Fresh Mushrooms
* Parsley

Wash and season your steak.  I like to use McCormick's Steak Seasoning, meat tenderizer, Morton's Nature's Seasoning as well as a little back pepper.  Rub the seasoning into the meat.  Your pan can be pan cooked or broiled.  I prefer to grill my steak to medium rare.  I love to see pink, but cook it to your satisfaction.  My friend Edwina always tells me that I like to see my beef moo.  Once the meat is done, remove from the oven and slice into the slivers once it has cooled down a bit. 

Turn your broiler on to get ready to cook your red peppers.  I cut the red pepper in half and remove the seeds as I wash it.  Grease a cookie sheet and place the peppers on it. Season both sides of your peppers with salt and pepper or your favorite seasoning.  Please the peppers in the oven until each side is just about brown.  Remove and let cool.  I then remove the skin from the peppers and slice then in slivers.  Put them to the side for now. 

While your meat and red peppers are cooking, wash and arrange your lettuce, tomatoes, onion and mushrooms on the plates.  I would use as much or as little of the veggies as you like.  Just a tip, I like to arrange my tomatoes all around the edge of the plate.  Now, sprinkle your onions on the bed of lettuce.  

Arrange your steak on the bed of lettuce. You can use my arrangement as shown on the picture or get creative and use your own! 

Place the sliver of red peppers on top of the steak.  Again, get creative!

Add the sliced mushrooms along the edge of the plate as well.

Sprinkle with parsley.  The parsley gives the salad that pretty and finished look.

Now for the big finish.  The dressing!

You will need the following ingredients:

* Honey
* Balsamic Vinegar
* Brown Sugar
* White Sugar
* Worcestershire Sauce

Pour 1 cup of Balsamic Vinegar into a measuring cup and then into a bowl.  Add a 1/2 cup of cup or more depending on how sweet you would like your dressing.  Add 2 tablespoons of brown sugar, as well as 2 tablespoons of white sugar. Now add a teapoon of Worcestershire Sauce.  Whisk the ingredients until the sugar has desolved.  To make it easier, I pour the dressing into a measuring cup and then onto the salad.

And serve!

Enjoy!