Charred Steak Salad with Spicy Dressing

2 Reviews
ADD YOUR REVIEW
Photo: Alison Miksch; Styling: Vanessa McNeil Rocchio
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Makes 4 to 6 servings
January 2015
RECIPE BY Southern Living

Ingredients

  • 1 cup mayonnaise
  • 3 tablespoons Asian chili-garlic sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 (2-lb.) flank steak
  • 1 tablespoon olive oil
  • 2 fresh rosemary sprigs
  • 1 pound broccoli florets
  • 1 pound cauliflower florets
  • 1/4 cup extra virgin olive oil
  • 3 cups loosely packed gourmet lettuce (such as arugula, baby kale, or baby spinach)
  • French fried onions

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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Ratings & Reviews

Good with a few tweaks

nssharp12
May 22, 2015
We liked this recipe and it would be a 4/5 with a few changes.1) Do not use arugula or any bitter green.  Spinach works okay but use a mixed light green. The bitter gerens don't have any sweetness to counter act them and don't mix well with the recipe.2) Blanch the veggies before them grilling them to make them more tender, otherwise they are a little too tough.3) To make the dressing less spicy, we did 1/2 siracha and 1/2 Worcestershire instead of 3tbs chili sauce. I have a spicy pallet, so 1tbsp of siracha with 2tbsp of Worcestershire work well too.

nssharp12's Review

Elizaheet
January 30, 2015
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.