Charred Steak Salad with Spicy Dressing
Photo: Alison Miksch; Styling: Vanessa McNeil Rocchio
How to Make It
Step 1
Preheat grill to 350° to 400° (medium-high) heat. Whisk together first 4 ingredients in a medium bowl.
Step 2
Sprinkle 1 tsp. salt and 1/2 tsp. pepper over steak. Grill steak, covered with grill lid, 8 to 10 minutes on each side or to desired degree of doneness. Brush steak with olive oil, using rosemary sprigs as a basting brush. Let stand 10 minutes.
Step 3
Meanwhile, preheat broiler with oven rack 7 inches from heat. Toss together broccoli, next 2 ingredients, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Spread broccoli mixture in a single layer in a jelly-roll pan, and broil 3 to 5 minutes or until charred and tender. Transfer to large bowl.
Step 4
Toss together broccoli mixture and lettuce. Cut steak diagonally across the grain into thin strips. Arrange steak on a serving platter; top with broccoli mixture. Sprinkle with fried onions, and serve with dressing.
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nssharp12's Review
Tried this for the first time and my husband gave it good reviews. I found the dressing to be a bit spicy but I loved the texture of the char on the broccoli and cauliflower. Served it with sliced bread and goat cheese spread.
A few things that I changed: I used left-over tri-tip steak from earlier in the week. So I didn't use the rosemary sprigs or perform those steps. I didn't have a full cup of mayo so I used 1/2 cup and then a 1/2 cup low fat sour cream. Next time I will use all sour cream. I used 1 tablespoon of rice wine vinegar and 1 tablespoon of white wine vinegar (again because I didn't have enough rice wine vinegar). I used 3 tablespoons lime juice. I think that 3 tablespoons of the Asian chili-garlic sauce is a little bit too much as it was very spicy. I couldn't eat all of my serving but my husband enjoyed it.
Good with a few tweaks