GRILLED STEAK SALAD WITH BLUE CHEESE + GRILLED GRAPES
Yield: 4 to 6 servings
Prep Time: 35 minutes
Cook Time: 12-15 minutes
Total Time: about an hour
INGREDIENTS:
4 large Garlic Cloves, peeled and squeezed through a garlic press
1 tablespoon Steak Seasoning {I used Simply Organic Chophouse Seasoning} See Note
1/4 cup Tamari {or low-sodium, gluten-free Soy Sauce}
3 tablespoon Red Wine Vinegar
2-1/2 tablespoons Worcestershire Sauce
2 tablespoons Dijon Mustard
1 tablespoon Lemon Juice, freshly squeezed
1/2 cup Grapeseed Oil
2 pounds Steak {I used ribeye}
1 large clump of seedless Red Grapes
10 ounces Dark Leafy Salad Greens
1 medium Shallot, sliced thin
2 to 3 ounces crumbled Blue Cheese
Dry-Roasted Sunflower Seeds
DIRECTIONS:
Add the garlic, steak seasoning, tamari, red wine vinegar, Worcestershire, Dijon, lemon juice and grapeseed oil into a glass jar or container with a tight fitting lid. Shake to combine.
Place 2-3 {about 2 pounds} ribeye steaks in a bowl or baking dish and pour half of the dressing/marinade over top. Use tongs to toss and coat the steak in the dressing. Let the steaks marinate at room temperature for 30 minutes.
Heat a grill to 400 degrees. Place the steaks on the grill and cook for 6-8 minutes per side depending on desired doneness. Place the grilled steaks on a cutting board, cover with foil and let rest.
Meanwhile place a grill basket on hot grill grates. Once hot, lay down the bunch of red grapes and grill for 5-8 minutes until they start to caramelize, plump and burst. Remove to a bowl.
In a large bowl toss together the leafy greens, sliced shallots and blue cheese and divide among four plates. Slice the steak into strips and serve on top of the salad. Drizzle with a couple spoonfuls of the remaining dressing and a sprinkle of dry roasted sunflower seeds for crunch.
NOTE: Try crisping your shallots in a little olive oil and butter until crispy for more texture and flavor in this already incredible salad!
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