Steak Salad
Serves 4
What to Pair With
There are some wines that a perfect for grilling all summer. One of those is Primitivo from the heel of Italy’s boot. A close cousin to Zinfandel, these wines have great jammy flavors that compliment grilling rubs and BBQ sauces as well as the great smokey char of meat.
Here’s a new way to enjoy steak that’s light on effort and big on flavor. Everything for this meal was done on the grill, so no pots or pans to scrub tonight! A cutting board and bowl are about the only kitchen gear that needs cleaning. The champions of this meal are a few sheet pans and some aluminum foil.
Sheet pan one has the raw steak on it seasoned with a simple mix of salt, paprika and pepper. (I used sirloin tip steak for this). But with two layers of foil, I can toss away the top layer when the steaks go on, and use the second layer for the cooked meat.
Sheet pan two holds all the veggies, both raw and cooked. I started on the grill with whole poblano peppers and an ear of husked corn. When the peppers were good and black and the corn charred, I peeled the peppers and combined them with the corn kernels cut from the cob for the base of a quick salsa seasoned with olive oil and lime juice and tossed with some cherry tomatoes.
Portobello mushroom caps were then grilled along with some romaine lettuce wedges, each a quarter of a head. The rest was just assembling the dish and finishing it off with some olive oil, sea salt, real balsamic vinegar and feta cheese. Enjoy!
Ingredients
2 poblano peppers
1 ear corn, husked
Cherry tomatoes, halved
Lime juice
1 ½ lb steak (skirt, flank, sirloin)
1 head romaine, quartered lengthwise
3-4 Portobello mushroom caps
Feta cheese, crumbled
Sea salt
Olive oil
Balsamic vinegar
Preparation
Grill the peppers and corn until charred. When cooled, peel off the pepper skins and cut the corn kernels away from the cob. Combine in a bowl with tomatoes, salt, olive oil and set aside.
Grill the mushrooms and lettuce until charred and set aside. Slice mushrooms when cooled.
Grill steak to 140 degrees for medium rare. Let it rest covered for 5-10 minutes before slicing.
Layer the romaine and steak on a plate. Top with sliced mushrooms and corn salsa. Garnish with additional olive oil, sea salt and feta cheese.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!