Big Steak Salad

Big Steak Salad
Big Steak Salad might be just the main course you are searching for. One serving contains 1086 calories, 22g of protein, and 79g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 35 minutes. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up chili oil, kosher salt, roma tomatoes, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

1
Watch how to make this recipe.
1
Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
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Salt And PepperSalt And Pepper
Worcestershire SauceWorcestershire Sauce
Lime JuiceLime Juice
SeasoningSeasoning
Chili OilChili Oil
GarlicGarlic
GingerGinger
ShakeShake
SugarSugar
Cooking OilCooking Oil
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Canning JarCanning Jar
2
Place the steak in a plastic zipper bag.
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SteakSteak
3
Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
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MarinadeMarinade
4
For the onion strings: Slice the onions very thin.
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OnionOnion
5
Place in a baking dish and cover with the buttermilk and soak.
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ButtermilkButtermilk
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Baking PanBaking Pan
6
Combine the flour, salt, cayenne and black pepper and set aside.
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Black PepperBlack Pepper
Ground Cayenne PepperGround Cayenne Pepper
All Purpose FlourAll Purpose Flour
SaltSalt
7
Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
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OnionOnion
All Purpose FlourAll Purpose Flour
ShakeShake
Cooking OilCooking Oil
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PotPot
8
Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side.
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SteakSteak
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GrillGrill
9
Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
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GrainsGrains
SteakSteak
10
For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes.
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Blue CheeseBlue Cheese
TomatoTomato
LettuceLettuce
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BowlBowl
11
Add a little of the remaining dressing/marinade and toss to combine.
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MarinadeMarinade
12
Add more if needed.
13
Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate.
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Blue CheeseBlue Cheese
TomatoTomato
14
Add half a steak to the top of each plate, then top the steak with onion strings.
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OnionOnion
SteakSteak
15
Serve immediately. Yum!

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Robert Mondavi Napa Merlot
Robert Mondavi Napa Merlot
The wine's multi-dimensional flavors come from grapes grown in distinctly different terroirs of Napa Valley, including the Carneros, Stags Leap and Oakville districts. Traditional techniques, including native yeasts, extended maceration, aging in French oak barrels and bottling without filtration, enhanced the wine's complexity. This wine is delicious with many entrees and cheeses. One of our favorite food pairings is roast turkey with a wild mushroom and walnut stuffing. Roast leg of lamb, rubbed with fragrant herbs and spices, or grilled pork loin also marry perfectly with the wine's luscious flavors.
DifficultyHard
Ready In35 m.
Servings4
Health Score39
Dish TypesSalad
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