Tuesday, April 12, 2011

Black and Blue

One of my favorite easy meals to make is a steak salad.  It combines two things I love - marinated steak and a big, colorful salad.  Throw on some blue cheese crumbles and you have a Black and Blue Salad!  All you have to do is whip up the marinade, add the steak, and toss in the fridge overnight.  The next day, chop up a salad, grill the steak, and you're done.  So easy and so yummy!

Steak Salad
 - From Orange County Fare by the Junior League of Orange County

1/2 cup canola oil
1/2 cup soy sauce
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
2 Tablespoon Worcestershire sauce
4 garlic cloves, thinly sliced
1 Tablespoon chopped Italian parsley
1 Tablespoon dry mustard, or 2 Tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper

Mix all ingredients in a bowl, whisking to mix well.  Pour into a large ziploc bag along with the steak.  Marinate in the refrigerator for 6 hours or up to 2 days.

When ready, take the steak out of the fridge and let it come to room temperature.  Preheat your grill or broiler.  I use our broiler and cook about 5-6 minutes on each side for medium rare.

When the steak is done put it on a cutting board and cover with foil.  Let rest for 10-15 minutes.  This allows the steak to reabsorb its juices.  Slicing into it right away will allow those juices to escape and you will lose a lot of the flavor.

All covered up!

When ready slice the steak into thin slices across the grain.  Serve on top of a large salad with crumbled feta or blue cheese.  You can also serve with a side of warm crusty bread.  Dee-lish-ous!

Maybe too rare for some, but perfect for me!


  1. holy moly. If I show this to my husband, he would be so upset! I don't cook anything nearly this delicious looking!

  2. Do you use flank steak? The restaurant I used to work at marinated their flank steak overnight in Dorothy Lynch dressing, grill 6 min on each side, sliced and used for london broil salad.