I recently went to a small organic cooking class here and one of the recipes we ate I really enjoyed so I decided to replicate and post here for you all! Here it is.Steak, veggies & salad
2 Rib eye steak
3 Tbsp Olive oil
4 Tbsp balsamic vinegar
3 sprigs fresh rosemary chopped
1 red bell pepper sliced in strips
1 red onion halved & quartered
2 cups your favorite mushroom halved
salt & pepper to taste
2 cups fresh baby spinach
2 cups fresh romaine chopped
Dressing
3 tbsp red wine vinegar
1 tbsp coarse ground mustard
1 small shallot minced
1/2 cup EVOO
1 small sprig fresh rosemary chopped
salt & pepper to taste
Turn on grill to high leave on with lid closed for 5 minutes, reduce heat to medium low and clean grill.
In food storage bag combine 2 tbsp olive oil & 2 tbsp vinegar, 1/2 of rosemary, salt and pepper. Set aside to marinate until steak is at room temperature. In large bowl combine all veggies, remaining oil and vinegar, salt and pepper and toss till coated. Place veggies on grill first turning once after 10 minutes. Allow veggies to cook until soft but still with a little bite. Remove and place back in bowl. Cover with foil to keep warm. Place steaks on grill and cook until desired doneness (no I can't tell you how long I cook mine until medium rare and I tell how done it is by poking it with my finger). While steak is on grill combine all ingredients for dressing reserving oil. Whisk together and then whisk in oil quickly to emulsify. Taste for seasoning and adjust accordingly. Remove steak from grill and allow to rest. Place spinach and romaine on plate and top with half of veggies. Slice steak on an angle and place half on salad and veggies. Top with dressing to taste.
**This entire meal can be made in a skillet, frying pan, or grill pan, or even a george forman grill. Really all you need is the ingredients and you can cook it however you choose!
Full picture directions below.
Halve then quarter onion
To cut pepper cut around core leaving seeds, top and bottom in tact.
Cut into strips skin side down
Place in bowl and toss in marinade to coat
Preheat grill
Clean grill
Place veggies on grill
A shallot
Peel shallot
thin slice long way
Then make 3 cuts perpendicular to previous cut
Finely dice and you will be left with pieces all the same size
Line rosemary up on board
And chop
Turn veggies
Stack romaine leaves on top of each other
Slice in thirds length wise
Chop into bite size pieces
Combine with spinach
Place steak on the grill
Create salad dressing
LET STEAK REST
Slice on an angle
Plate and serve
This is the vinegar I use, It is aged 25 years and was pretty pricey for one bottle. I reserve it for romantic dinners like this one.
