Grilled Steak Salad With Blue Cheese
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon chili powder
1 teaspoon minced garlic
8 tablespoon olive oil, divided
2 pounds flank steak, scored
5 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt, divided
1/4 teaspoon black pepper
1 bunch Romaine lettuce
1 bunch raddichio lettuce
2 large red onions, thinly sliced
8 plum tomatoes
6 oounces blue cheese, crumbled
Nonstick cooking spray
In skillet over medium heat, toast cumin and coriander until fragrant, about
1 minute. Place in a Ziplock bag with the peppercorns; crush the spices with
a rolling pin. In bowl, mix the heated spices with the chili powder, garlic
and 1 tablespoon of the oil. Spread over both sides of the steak. Let stand
2 hours, or chill overnight.
In medium bowl, combine 6 tablespoons of the olive oil, vinegar, mustard,
1/2 teaspoon of the salt, and the black pepper. Set aside.
Wash, dry, and tear lettuce into bite-sized pieces. Set aside.
Spray the onion slices with cooking spray. Grill the onion slices and plum
tomatoes 8 to 10 minutes, turning the onions once and the tomatoes
frequently, until they are charred on all sides. Transfer to a cutting
board; cool slightly. Dice onion; quarter tomatoes. Stir into vinaigrette.
Grill steak 7-9 min. on each side to medium-rare. Remove to cutting board;
sprinkle with the remaining salt.
Toss salad with the warm vinaigrette. Divide salad onto 8 dinner plates.
Slice the steak thinly and arrange the meat strips over the salads. Top with
the crumbled blue cheese.
Serves 8 @ 339 calories, 20 grams fat, 29 grams protein, and 11 grams
carbohydrates w/3 grams fiber.
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