Grilled steak salad with poblano vinaigrette
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Grilled steak salad with poblano vinaigrette
  Steak    Salad    Poblano  
Last updated 6/12/2012 1:00:12 AM. Recipe ID 23277. Report a problem with this recipe.
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      Title: Grilled steak salad with poblano vinaigrette
 Categories: Grillin
      Yield: 4 Servings
 
           Mesa Steak Sauce-
      1 c  Ketchup
    1/4 c  Horseradish
      2 tb Honey
      2 tb Dijon mustard
      2 tb Maple syrup
      1 ts Worcestershire sauce
      2 tb 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 c  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 c  Baby spinach, washed
      2 tb Balsamic vinegar
      2 tb Olive oil
           Poblano Vinaigrette-
      2    Poblano pepers, roasted,
           Peeled and seeded
    1/4 c  Chopped red onion
      3 tb Fresh lime juice
    3/4 c  Olive oil
    1/2 c  Spinach leaves
      1 ts Honey
           Salt and freshly ground
           Pepper
 
  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
  1/2-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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Recipe ID 23277 (Apr 03, 2005)

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