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Grilled Steak Salad with Dijon Vinaigrette (5/11/2012)

Grilled Steak Salad with Dijon Vinaigrette


Marinade:
1 cup vegetable or olive oil
Juice of 2 limes
Juice of 1 orange
½ tsp. garlic powder, or 1 tsp. minced garlic
Cremer's steak rub


Steak and salad:
3 lbs. Skirt steak
2 medium onions, sliced
4 tablespoons butter or margarine
1/2 cup olive or vegetable oil
4 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon garlic powder
4 teaspoons Worcestershire sauce
½ teaspoon salt (plus more for seasoning steak)
½ teaspoon pepper (plus more for seasoning steak)
Mixed salad greens
Sliced mushrooms
Grape tomatoes


Marinade: Whisky together 1 cup olive or vegetable oil, juice of limes and orange, garlic powder or minced garlic. Season skirt steak on both sides with Cremer's steak rub. Cut steak into large pieces and place in large glass dish or large ziplock plastic bag. Pour marinade over all and turn to coat. Place in refrigerator for 6-8 hours, or overnight, turning every few hours. When ready to grill, remove from bag or dish and discard marinade.


Preheat grill to medium heat. Season both sides of steak with a little salt and pepper. Heat butter or margarine in a skillet over medium heat. Once butter or margarine has melted, add onions, and mushrooms. Cook, stirring occasionally, until onions have caramelized, and mushrooms sauted, about 20 minutes. Remove from heat.


After you start the onions, begin cooking your steak. For medium rare, cook 4-6 minutes per side, then remove from heat. Transfer to a plate and cover with foil, allow to rest for 10 minutes, the steak will continue to cook during this time.


Whisk together olive or vegetable oil, vinegar, mustard, garlic powder, Worcestershire sauce, 1/2 teaspoon salt, and ½ teaspoon pepper in a bowl. Set aside.


Place salad mixture in a large salad bowl. After steak has rested, slice thinly against the grain. Place sliced steak on top of lettuce. Top with caramelized onions, tomatoes, and mushrooms. Drizzle with dressing and toss to coat. Serve.


 

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