Steak Salad with Broccoli Slaw, Kale and Blue Cheese White Balsamic Vinaigrette

Cooking with Nicolle at Riegelmann's Appliance
Steak Salad with Broccoli Slaw, Kale and Blue Cheese White Balsamic Vinaigrette

Ingredients
  • 5 oz Sirloin Steak
  • To taste Salt & Pepper
  • 2 Tbls Oil to cook in
  • 4 oz Broccoli Slaw
  • 2 oz Kale, chopped
  • 1 oz Pears, chopped
  • 1 oz Blue cheese crumbles
  • 1 1/2 oz Blue cheese white balsamic vinaigrette

  • 1/4 cup White balsamic vinegar
  • 3/4 cup Olive oil
  • 1 tsp chopped fresh garlic
  • 1 tsp Lemon juice
  • 2 tsp Dijon mustard
  • 1/4 tsp Salt and pepper

Directions

Make the Vinaigrette:

  1. In a mixing bowl, add vinegar, lemon juice and Dijon mustard.
  2. Slowly whisk in the olive oil to emulsify.
  3. Add blue cheese crumbles.  Don’t break up the blue cheese too much.  Chunks are good!
  4. Add salt and pepper.

Prepare the Steak:

  1. Season the steak with Salt and Pepper.
  1. Heat oil in pan for searing over medium heat.
  2. Carefully place steak into hot oil, sear for 2-3 minutes each side for Medium steak (internal temperature of 1500-1550).  Cook less if Medium Rare or Rare temperature is preferred (1350-1400).
  3. Remove steak from pan, set aside and allow steak to “Rest”.  This way the steak won’t bleed all over your salad.

Build the Salad:

  1. In a mixing bowl, toss broccoli slaw, kale, half of the pears and cranberries and the dressing .  Mound mixture onto serving plate. 
  2. Sprinkle remaining cranberries and pears over salad.
  3. On  a clean cutting board, cut the steak into 1/4” or so medallions, making sure to cut against the grain of the meat.  Place steak pieces onto salad towards that bottom of the  dish in a row.
  4. Drizzle vinaigrette dressing over steak pieces.
  5. Sprinkle remaining blue cheese crumbles over salad.

Enjoy!

Cooking with Nicolle at Riegelmann's Appliance

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