Sunday, January 4, 2015

Steak Salad Supreme

I use a dry rub on the steaks and put them on the Traeger.  That's just my preference, but you could do up your favorite steak any way you like.

This is my special dry rub recipe that I used for most beef and the occasional pork loin:
1/4 cup brown sugar
2 T sea salt
1 T smoked paprika
1 tsp cumin
1 tsp black pepper

4 eight ounce top sirloin steaks (or whatever cut you like)
Organic mixed greens
4 medium sized beets, cooked and cut into bite size pieces.  A mixture of both red and golden beets give a beautiful presentation and taste great together.
2 avocados, peeled and sliced
1/4 cup bleu cheese
1 small bag frozen sweet white corn
1 bunch cilantro; chopped

1/4 cup red wine vinegar
1/8 cup olive oil
1 T italian seasoning (or use oregano, thyme, parsley)

Mix together ingredients for the dry rub.   Spread generously over both sides of steaks.  Let sit for 20-30 minutes while the BBQ is heating.  Cook steaks to your liking.  Mine are medium well. 

Heat corn in microwave for 2-4 minutes or in a small saucepan on the stovetop until thawed and just warm.

While steaks are cooking, assemble salad.  Place each ingredient in separate sections over the top of the lettuce for best presentation, reserving the cilantro for last.

Let steaks sit for 10-15 minutes after removing from grill to allow juices to settle.  Slice steak into thin strips and place in the middle of the salad.  Sprinkle cilantro over entire salad and serve with dressing. 

I cook my beets by wrapping them in foil and placing them in a 400 degree oven for about an hour. Once they are cool, the peel just slides off and there's no messy pot to clean!

Dairy sensitive stomachs usually tolerate goat cheese.  Substitute crumbled goat cheese for bleu cheese or omit completely (although you'll really miss that nice blend of flavor with the steak).

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