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Grilled Steak Salad with Poblano Vinaigrette
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    Grilled Steak Salad with Poblano Vinaigrette

    MESA STEAK SAUCE:
  • 1 cup ketchup
  • 1/4 cup horseradish
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons ancho chile powder
  • Salt and freshly ground white pepper
    STEAK:
  • 4 rib eye steaks (6 ounces each)
  • 1 cup 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 cups baby spinach, washed
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
    POBLANO VINIGRETTE:
  • 2 poblano pepers, roasted, peeled and seeded
  • 1/4 cup chopped red onion
  • 3 tablespoons fresh lime juice
  • 3/4 cup olive oil
  • 1/2 cup spinach leaves
  • 1 teaspoon honey
  • Salt and freshly ground pepper

  • Bobby Flay; Boy meets Grill

    Bobby Flay's From My Kitchen to Your Table

    Bobby Flay Cooks American

    Bobby Flay's Bold American Food

    Bobby Flay on StarChefs

    Bobby Flay Products

    Mesa Steak Sauce:
    Mix together in a small bowl until combined. Season with salt and pepper to taste.

    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.

    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.

    Yield: 4 servings

    From: Bobby Flay & Jack McDavid; HOT OFF THE GRILL
    Posted By: Food TV Network
    Post Date: 1998

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