Friday, June 15, 2012

Steak Salad with Roasted Beets and Blue Cheese Dressing

 
Friends and summer go oh-so-well together. This last week my husband (Billy) and I were able to entertain a couple of our good friends who we hadn't seen for quite some time. She leads a gluten-free life, and he can eat anything but especially adores red meat. So with these specifications, we were able to reinvent another good summer memory.

A few years ago, my friend Amanda used to come over all the time and cook meals for Billy and I. She is a very talented cook, and is undoubtedly one of my inspirations for kitchen and food love (I used to hate it before, for those of you who had no idea). One of the meals I remember so well that she made for us was a salad with steak, homemade blue cheese dressing, and roasted beets. It was the day Billy and I fell in love with beets. We are ever so appreciative, thanks again Amanda!

Amanda has always been a step ahead of me with her ability to capture and combine the flavor that is in her mind with her execution. So ashamed to say, it took the combined forces of me and Billy a few tries before we nailed it, the exact richness of the dressing and the earthy roasty flavors of the beets without scorching them... After getting this meal down, we have served it countless times.

I hope you are able to experience a little bit of that first evening when Amanda served it to us; the surprise your palate takes and the happy companionship of the eve. Enjoy!

Steak Salad with Roasted Beets
Serves: 4 Time: 45 Minutes
Cook's Notes: If gluten free, check your steak seasoning ingredients.
Adapted from a friend

Ingredients:
4 steaks, about 1 1/4 inch thick (preferably grass fed beef) set at room temperature for one hour
1 1/2 tbsp steak seasoning (ie: coarse salt, pepper, roasted garlic granules, etc.)
4 - 6 medium-sized beets, peeled and thinly sliced
6 carrots, peeled and julienned
1 yam, sliced into about 6 rounds, soak in cold water for 15 minutes
2 tsp herb de provence, with lavender
2 tsp coarse salt, (himalayan pink preferred)
4 tbsp olive oil
1 - 2 bags spring mix salad, or salad of your choice

Blue Cheese Dressing:
Yield: 2/3 cups aprx.
Cook's Note: I try to incorporate healthful ingredients when I can, so I use Bragg's Unfiltered Apple Cider Vinegar in place of regular vinegar, but the choice is up to you in regards to your taste. White or red wine vinegar may be used as well, or even fresh lemon juice.
Adapted from David Lebovitz
Gluten-Free | Vegetarian

Ingredients:
4 ounces blue cheese, crumbled
1/2 teaspoon sea salt
a few turns freshly ground black pepper
1 tablespoon finely chopped chives
1/4 cup sour cream
1/4 cup buttermilk
1 tablespoon apple cider vinegar, organic and unfiltered (or lemon juice if you prefer)

How To:
1) Season your steaks with the steak seasoning, and allow to set at room temperature for the hour as specified. This allows your meat to retain the moisture while cooking, and to help aid against the feared tough steak.

2) Heat oven to 375ºF. Prepare veggies and place in bowl. Toss them with the herb de provence with lavender, salt, and olive oil. Spread the veggies on to a baking sheet lined with foil. Try to space out the veggies for even roasting, you may need two baking sheets. Place in oven and roast for 20 minutes. Toss the veggies. Place back in oven for another 20 - 25 minutes, or until they begin to slightly brown and are tender. Remove from oven, set aside to cool slightly.

3) Prepare salad dressing. Combine all blue cheese dressing ingredients in a food processor and process until smooth. If you prefer blue cheese crumbles to be present in your dressing, these ingredients can easily be whisked together until emulsified. Taste for seasoning. Pour into a dressing container of your choice, cover with plastic wrap and place in fridge until ready to serve.

4) Heat grill to high. Once grill is hot, make sure grates are clean. Turn down heat to medium-high. Place steaks on grates at a diagonal. Close lid. Cook first side for 5-7 minutes, or until nice grill marks are present. Flip the steaks, you may need to adjust the heat to medium. Let the second side cook for 4 - 5 minutes at least (for rare), 6-7 minutes for medium-rare, 8-10 minutes for medium.
Cook's Notes on Awesome Steak: Do the touch test. Learn how a rare steak and a medium steak should feel by touch. Turn your hand palm side up. The sponginess near your thumb would have the same give as a rare steak. In the center of your palm would have the same give as a medium steak. Don't be afraid to touch your steak to see! I don't recommend slicing open the steak to see if it's done or not, because all of that moisture will escape and you risk a tough steak. Instead keep that moisture in your steak by letting it rest for at least 5 minutes before slicing into. It takes practice and patience, good luck, it's worth it.

5) Assemble your meal with a bed of salad, topped with sliced steak, the roasted veggies, and drizzled with the blue cheese dressing.

2 comments:

  1. Rachel, I love not just your recipes but your truly inspiring way of sharing the story behind them! I especially enjoyed this one. :)

    ReplyDelete

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