Wednesday, March 5, 2014
Steak Salad with Roasted Tomatoes, Fried Onion Strings and Creamy Balsamic Dressing
Long title, delicious results. It's safe to say I've been eating a ton of salads lately trying to eat more veggies and eat cleaner. While this salad isn't the cleanest salad, it is one of the best. And with all things, all things in moderation.
Steak Salad enough for 8 people
1-2 lb flank steak
2 heads of Romaine lettuce
2 cups chopped kale
1 pint cherry OR grape tomatoes
1 yellow onion
1 c milk
1/4 c white vinegar
1 c flour
Canola oil to cook with
Peel and slice onions in very thin circles. Soak them in a mix of milk, vinegar, salt, pepper and chili powder. Set aside for later. Preheat oven to 400 degrees. On a cookie sheet, place your tomatoes and rub with a little bit of olive oil and sprinkle with salt and pepper. Roast them at 400 degrees for about 10 minutes, until wrinkled and bursting. Heat a cast iron skillet over med-high heat on your stove, adding a touch of canola or coconut oil. Salt and pepper your steak and sear in your cast iron skillet, about 4-5 minutes per side, or til desired doneness. When cooked, set it aside and cover it in foil.
Heat 2 inches of canola oil in a 2 qt sauce pan over med-high heat. In a large mixing bowl, add the flour and 1 tsp of salt, 1/2 tsp of pepper and 1/2 tsp chili powder. Mix well. Drain the onions from the milk mixture and dredge in the seasoned flour. Fry in the oil until golden brown. Drain on a paper towel.
Chop the romaine lettuce into bite size pieces and mix with the kale. Slice the steak and spread over the lettuce, sprinkle with the roasted tomatoes and onion strings. Serve with Creamy Balsamic Dressing or your fav dressing.
Creamy Balsamic Dressing
1 c mayo
1 c buttermilk
4 oz cream cheese
1/4 c Balsamic vinegar, reduced
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Accent seasoning
In a small sauce pan, reduce the Balsamic vinegar over med-low heat until slightly thickened and reduced by about half. In a large mixing bowl, cream together mayo, buttermilk, cream cheese and seasonings. Add Balsamic after it has reduced and mix well. Refrigerate for an hour before you use it.