August 19, 2013
Steak Salad with Horseradish Vinaigrette
I have a confession to make. Sometimes I create things and I don't share them with you.
But sometimes I'm too hungry and I eat it.
And sometimes I'm too tired and I eat it.
Sometimes it's too dark to take a picture of it.
Sometimes the pictures don't make the food look appetizing.
Case in point: Have you ever tried to photograph meatloaf? It's not the most beautiful of meals.
In the beginning, this wasn't a big problem.
I made dinner and then used my janky point and shoot camera from 1985 to show you stuff like this:
Don't get me wrong, Tasty Turkey Taco Towers are definitely tasty, but that photo?
Not so much.
I think all food bloggers sometimes wish we could go back and re-photograph our original posts, but I don't think anyone really ever does.
I think it's nice to see the evolution. It gives me a sense of accomplishment. :)
I have a big girl camera now and the pressure for a good photo is on. YOU deserve a good photo!
But sometimes. Oh sometimes.
Sometimes those photos just don't get taken. And those recipes just have to wait.
This steak salad has been waiting to meet you.
I'm sorry I couldn't introduce you sooner, but I hope now you can be friends for life.
Because Mr. Steak Salad is good. Really good.
Please enjoy and don't be mad that I kept him from you for so long.
Before we start let's discuss cheese. I've used both a Blue Gouda * and a Gorgonzola Dolce*. Being cheese, both were of course, delicious. In this recipe I have to say I preferred the Blue Gouda; I bought mine at our local Italian grocer. The bottom line is, pick a good quality cheese, it will really make the recipe!
2 small NY strip steaks
1-2 tablespooons olive oil
Salt & pepper to taste
3/4-1 head green leaf lettuce, hand torn and washed (or your favorite lettuce, I like butter lettuce, so I put some of that too)
1/2 small red onion sliced thin
4-6 dates pitted and chopped
10-12 cherry tomatoes, halved
Your favorite bleu/blue, Roquefort, Camembert or Gorgonzola cheese
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon creamed horseradish
2 cloves crushed garlic (or just one if you're not a garlic lover like me)
Fresh ground salt and pepper to taste
Remove steaks from fridge 45 minutes-1 hour prior to cooking (this gets them to room temperature for more even cooking).
Prepare the steaks for grilling - rub steaks with 1-2 tablespoons of olive oil and season with salt and pepper to taste. Grill steaks on medium-high heat for 3-5 minutes on each side or until the steaks reach desired temperature - we like our steaks medium rare.
While the steaks are grilling, place your cleaned lettuce in a bowl and top with red onions, dates, cherry tomatoes and whichever fabulous cheese you chose.
Prepare the dressing by mixing all ingredients in one container and shake well.
Once the steaks are done, slice them thin and place on top of salad. Dress salad to your liking.
*This is an affiliate link. If you click it and buy something you will be helping the blog, thanks!