Welcome to another delightful Steak Salad Sunday! This week, we're crafting a mouthwatering steak salad that's sure to satisfy. Follow along for the ingredients and steps to create this masterpiece.
Ingredients:
- 1 cup chopped romaine lettuce
- 1 cup spring mix
- Handful of chopped cucumber
- Handful of heart-shaped strawberry slices
- 1/2 avocado, sliced
- Handful of crumbled goat cheese
- Handful of chopped pistachios
- Handful of crispy fried onions
- A few pinches of chopped mint
- Sliced rib-eye steak
- Boursin vinaigrette
- Salt and pepper, to taste
Instructions:
1. Prepare the Salad:
- Combine romaine lettuce, spring mix, cucumber, strawberry slices, avocado slices, goat cheese, pistachios, fried onions, and chopped mint in a bowl.
2. Cook the Steak:
- Pat dry the rib-eye steak and coat each side generously with olive oil, kosher salt, and black pepper.
- Preheat your grill to high heat (around 450-500 degrees Fahrenheit).
- Place the steak directly on the grill and cook for about 2 minutes.
- Rotate the steak 90 degrees for grill marks, if desired, and cook for another 2 minutes with the grill covered.
- Flip the steak and repeat the above steps, cooking for another 4 minutes or until reaching an internal temperature of 125°F (adjust cooking time based on steak thickness).
- Remove from the grill, cover, and let rest for 5-10 minutes before slicing.
3. Prepare Boursin Vinaigrette Dressing:
- In a jar, combine olive oil, white wine vinegar, minced garlic, hot honey, Dijon mustard, chopped chives, parsley, dill, salt, pepper, and Boursin cheese.
- Shake well until all ingredients are thoroughly mixed.
4. Assemble the Salad:
- Add the sliced steak on top of the prepared salad.
- Drizzle with Boursin vinaigrette dressing.
- Toss gently until everything is well coated.
Final Touches:
Serve and enjoy your Steak Salad Sunday creation! Remember, adjust cooking times based on the thickness of your steak for the perfect result. Stay tuned for more delicious recipes and culinary adventures next week!