Grilled Steak Salad with Poblano Vinaigrette

Name: Grilled Steak Salad with Poblano Vinaigrette
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps ancho chile powder; 2 liters baby spinach, washed; 2 Tbsps balsamic vinegar; 2 Tbsps Dijon mustard; 1 teaspoon honey; 2 Tbsps honey; 59 milliliters horseradish; 237 milliliters ketchup; 3 Tbsps fresh lime juice; 2 Tbsps maple syrup; 177 milliliters olive oil; 2 Tbsps olive oil; 4 servings Olive oil; 4 plum tomatoes, sliced in half; 2 poblano pepers, roasted, peeled and seeded; 59 milliliters chopped red onion; 680 grams rib eye steaks each); 4 servings Salt and freshly ground pepper; 4 servings Salt and freshly ground white pepper; 118 milliliters spinach leaves; 1 vidalia onion, peeled and sliced into 1/2 inch thick slices; 1 teaspoon Worcestershire sauce

Grilled Steak Salad with Poblano Vinaigrette is a gluten free and dairy free recipe with 4 servings. This main course has 1128 calories, 40g of protein, and 87g of fat per serving. This recipe covers 47% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of honey, spinach leaves, poblano pepers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill.

Ingredients you will need

Steak Sauce

Steak

Equipment you will use

Baking Pan

Grill

Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare .

Ingredients you will need

Salt And Pepper

Marinade

Steak

Equipment you will use

Grill

Remove and let rest.

Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato

Onion

Equipment you will use

Grill

Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Olive Oil

Spinach

Steak

Equipment you will use

Bowl

Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette.

Ingredients you will need

Vinaigrette

Tomato

Poblano Pepper

Onion

Mix together in a small bowl until combined. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified.

Ingredients you will need

Lime Juice

Poblano Pepper

Onion

Cooking Oil

Equipment you will use

Blender

Add the spinach and blend until smoooth.

Ingredients you will need

Spinach

Add the honey and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Honey

Equipment

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 GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.