epicurious5.0
Steakhouse Salad With Balsamic and Blue Cheese
You may be tempted to eat this tangy steak all by itself, but the payoff of building it into a salad with funky blue cheese and juicy tomatoes is well worth it.
👥 4 Servings⏱️ Prep & Cook: 40 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●bowl
- ●cutting board
- ●whisk
📝 Preparation Steps
1
Pat 1¼ lb. skirt steak dry with paper towels; halve crosswise if too long to fit on grill. Prick all over with a paring knife.
¼ lb. skirt steak1
2
Combine 3 garlic cloves, finely grated, ¼ cup Worcestershire sauce, ¼ tsp. cayenne pepper, ¼ cup extra-virgin olive oil, ¼ cup balsamic vinegar, 1 Tbsp. pure maple syrup, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1 tsp. freshly ground black pepper in a large resealable plastic bag. Add steak and seal bag; massage steak to coat. Chill at least ⏱️ 2 hours and, preferably, up to ⏱️ 6 hours. Let steak sit at room temperature ⏱️ 30 minutes before grilling.
. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
3
Prepare a grill for medium-high heat; oil grate with vegetable oil. Toss ½ loaf country-style bread, torn into 4" pieces, with ¼ cup extra-virgin olive oil in a large bowl to coat. Grill bread, turning occasionally with tongs, until golden brown and lightly charred in spots, about ⏱️ 1 minute. Return to bowl and season with salt.
Vegetable oil (for grill and rubbing)
4
Remove steak from marinade, letting excess drip back into bag, and pat dry with paper towels. Lightly rub all over with vegetable oil. Grill steak until evenly charred and medium-rare (an instant-read thermometer inserted into thickest part of steak should register 125°), about ⏱️ 2 minutes per side. Transfer to a cutting board and let rest 10–⏱️ 15 minutes.
Vegetable oil (for grill and rubbing)
5
Meanwhile, whisk 2 Tbsp. Dijon mustard and remaining 3 Tbsp. balsamic vinegar and 1 tsp. pure maple syrup in a large bowl; season with salt. Slowly stream in remaining ¼ cup extra-virgin olive oil, whisking constantly until dressing is emulsified. Add 1 large head of romaine lettuce, leaves separated, torn, and 1 large tomato, cut into wedges, to dressing and toss to coat. Tear bread into very large pieces and add to salad; toss again.
. Dijon mustard2 Tbsplarge head of romaine lettuce, leaves separated, torn1large tomato, cut into wedges1
6
Transfer salad to a platter or divide among plates. Thinly slice steak against the grain and arrange on top; drizzle any accumulated juices over. Top with 3 oz. Danish blue cheese, thinly sliced, broken into large pieces, and season with black pepper.
. Danish blue cheese, thinly sliced, broken into large pieces3 oz
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