Grilled Steak Salad With Poblano Vinaigrette
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Salt3 cup
Olive Oil8 cups
Baby Spinach (washed)2 tbsps
Balsamic Vinegar1 cup
Ketchup1 cup
Horseradish1 tsp
Honey2 tbsps
Dijon Mustard2 tbsps
Maple Syrup1 tsp
Worcestershire Sauce2 tbsps
Ancho Chile (powder)1 cup
Red Onion (chopped)3 tbsps
Lime Juice (fresh)Directions:
1
Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once
2
Preheat grill
3
Remove steaks from marinade and season with salt and pepper to taste
4
Grill for 3 to 4 minutes on each side for medium-rare
5
Remove and let rest
6
Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste
7
Grill on both sides until just cooked through
8
Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste
9
Divide the spinach among 4 large salad dishes or platters
10
Slice each steak into 1/2-inch thick slices and fan on top of the spinach
11
Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette
12
Mix together in a small bowl until combined
13
Season with salt and pepper to taste
14
Combine poblanos, onion and lime juice in a blender and blend until smooth
15
While the blender is running, add the oil slowly until emulsified
16
Add the spinach and blend until smoooth
17
Add the honey and season to taste with salt and pepper