Chef Bud Andersen appears on the Panhandle's #1 morning show, Daybreak, every Monday.
From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Grilled Garlic Steak Salad.
Grilled Garlic Steak Salad
Ingredients
1 lb sirloin cap steak
2 cloves Tulkhoff garlic, minced
¼ tsp McCormick crushed red pepper flakes
½ tsp Kosher salt
1/8 tsp McCormick coarse black pepper
1 each red bell pepper, sliced
1 C mushrooms sliced
½ C red wine vinegar
1 ½ C extra virgin olive oil
½ tsp kosher salt
½ tsp sugar
¼ tsp coarse black pepper
1 tsp Dijon mustard
Preparation
Preheat grill to medium high
While grill is heating, pull out beef and season with salt, pepper and garlic. Season mushrooms and red peppers with remaining salt, pepper and garlic. Place beef on the grill and cook to desired doneness, turning once. While beef is grilling add seasoned red peppers and mushrooms grilling until they are crisp tender.
While beef is grilling, mix kosher salt, sugar, black pepper and Dijon mustard with red wine vinegar in a jar with a lid. Add extra virgin olive oil and after tightening the lid, shake vigorously for 1 minute before serving. The Dijon mustard will help keep the oil and vinegar together when shaken.
When steak is at desired doneness, let stand for a couple minutes, then cut into ¼ inch slices across the grain, toss grilled mushrooms and red peppers in red wine vinaigrette, and serve on top of a bed of fresh greens with mixed romaine and spinach leaves. Add steak and top with remaining vinaigrette for a flavorful garlic beef salad! Perfect for weekend entertaining or a quick week night meal!
