Grilled steak salad with poblano vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Mesa Steak Sauce- | ||
| 1 | cup | Ketchup |
| ¼ | cup | Horseradish |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Maple syrup |
| 1 | teaspoon | Worcestershire sauce |
| 2 | tablespoons | Ancho chile powder |
| Salt and freshly ground | ||
| White pepper | ||
| Mix together in a small bowl | ||
| Until combined. Season with | ||
| Salt and pepper to | ||
| Taste | ||
| 4 | Rib eye steaks (6 ounces | |
| Each) | ||
| 1 | cup | Mesa Steak sauce |
| Salt and freshly ground | ||
| Pepper | ||
| 1 | Vidalia onion, peeled and | |
| Sliced into 1/2 inch thick | ||
| Slices | ||
| 4 | Plum tomotoes, sliced in | |
| Half | ||
| Olive oil | ||
| 8 | cups | Baby spinach, washed |
| 2 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | Olive oil |
| Poblano Vinaigrette- | ||
| 2 | Poblano pepers, roasted, | |
| Peeled and seeded | ||
| ¼ | cup | Chopped red onion |
| 3 | tablespoons | Fresh lime juice |
| ¾ | cup | Olive oil |
| ½ | cup | Spinach leaves |
| 1 | teaspoon | Honey |
| Salt and freshly ground | ||
| Pepper | ||
Directions
Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest. Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into ½-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette.
Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smoooth. Add the honey and season to taste with salt and pepper.
Yield: 4 servings
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