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Balsamic Steak and Blue Cheese Salad (7/13/2012)

Balsamic Steak and Blue Cheese Salad


Balsamic Dressing:
1 ½ cups extra virgin Olive Oil
½ cup Balsamic vinegar
¼ cup minced red onion
4 teaspoons Dijon Mustard
3 teaspoons Oregano
1 garlic clove, minced
1 teaspoon salt
½ teaspoon pepper


Shake all ingredients together in a jar or bowl with a tight-fitting lid. Can be refrigerated for up to 7 days. Bring to room temperature, then shake vigorously to recombine before using.


Steaks, vegetables and salad:
2 pounds Cremer's Sirloin Lil' sizzler's
1-2 pounds fresh asparagus spears
2 large red peppers, cut into 2-inch-wide strips (or a variety of colored peppers)
1 green pepper, cut into 2-inch wide strips
Sliced red onion
Sugar snap peas
4 tablespoons Olive oil
2 bags mixed salad greens
2 boxes cherry tomatoes (rinsed and cut in half)
¾ cup crumbled Blue Cheese


Add steak to a large resealable bag. Cover with ¾ cup Balsamic dressing, turning to coat. Mix to coat. Refrigerate 2-8 hours, turning occasionally. When ready to grill, remove from refrigerator 30 minutes before grilling, and discard marinade. Spray grill grate with cooking spray. Heat grill to medium heat. Grill steaks 5-10 minutes per side or until medium doneness (160-degrees). Remove from grill and let rest at least 5 minutes. In a large piece of aluminum foil, add peppers and drizzle with olive oil and seal. In another large piece of aluminum foil, add sliced red onions and snap peas, drizzle with olive oil and seal. Add to grill along with asparagus spears and grill the 8-10 minutes, turning foil packages once, (turn asparagus more often than once). Cut steaks across the grain into thin slices. Place salad greens in a large bowl. Add grilled vegetables and drizzle with dressing; toss to coat. Place on platter; top with meat and blue cheese.


 


 

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