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BEEF - RIB-EYE - Big Steak Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
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Big Steak | Salad |
Recipe courtesy of Ree Drummond Yield:4 servings Ingredients Dressing/Marinade: | |
3/4 cups | canola oil |
3 tablespoons | red wine vinegar |
1 tablespoon | balsamic vinegar |
2 tablespoons | lime juice |
2 tablespoons plus 1 teaspoon | soy sauce |
1 tablespoon | Worcestershire sauce |
1/2 teaspoon | hot chili oil |
2 tablespoons | sugar |
1 tablespoon | minced fresh ginger |
3 cloves | garlic, peeled and minced or chopped |
1 teaspoon | kosher salt |
Lots of freshly ground black pepper 2 whole 1-inch rib eye steaks, extra fat trimmed Onion Strings: | |
2 | whole onions |
2 cups | buttermilk |
2 cups | all-purpose flour |
1 tablespoon | kosher salt |
1/2 teaspoon | cayenne pepper |
Freshly ground black pepper | |
4 cups | canola oil |
Salad: Lettuce mix: romaine, arugula, watercress, radicchio, etc. | |
3/4 cups | crumbled blue cheese |
4 | roma tomatoes, sliced |
Directions
For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/big-steak-salad.print.html?oc=linkback
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