Best Grilled Steak Salad

Having a BBQ (grilling out for my SD friends) in this country is a rare occasion for most.  It usually involves inviting a bunch of friends around one Saturday and hoping there isn't rain... if it is raining, which let's be honest, most likely will be, everyone huddles in the house while the guy who drew the short straw is outside with an umbrella turning the burgers.

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In South Dakota, or at least for my father, this is different.  Come rain, snow, blizzard or shine grilling takes place.  We have adopted that here with the Weber and all year round are able to enjoy grilled food.*  Lately, we have been taking advantage of grilled food for dinner, as the ease of quick cooking and easy clean up, along with great flavor is the option most always favored.  One of those weeknight options is Grilled Steak Salad.

Usually, when the word 'salad' is mentioned in this house, it isn't followed by high fives**.. until now.  The flavors of this grilled steak salad work so well with one another that a certain someone forgets that he has greens on his plate!  It is super easy to make and with fat-free Greek yogurt as the main ingredient in the dressing, it is lower in fat than one would expect for the creamy goodness drizzled on your plate.

Best Grilled Steak Salad

• 10 oz. (283 grams) fat free Greek yogurt
• 3 oz. (85 grams) Chipotle Pepper in Adobo Sauce (about 4 peppers)
• 2 oz. (62 grams) mayonnaise 

Marinade:

• 2 Tablespoons (30 ml) Adobo Sauce
• 3 Tablespoons (45 ml) Olive Oil
• 1 Tablespoon (15 ml) Worcestershire Sauce
• ½ teaspoon ground cumin
• 1 teaspoon Oregano – I like to use fresh
• 1 Tablespoon Honey

Bread Crumbs:

• 1 small baguette sourdough bread or a couple slices of sourdough bread
• Drizzle of olive oil
• Pinch of sea salt flakes
• Pinch of garlic granules 

Other Ingredients:

• 1 whole flank steak (strip steak can be substituted)
• 4 cups or (approx. 120 grams) of mixed salad greens (watercress, rocket and spinach)
• Approx. 1 cup (80 grams) blue stilton (or your choice of blue cheese)
• Approx. 2 cups cherry tomatoes

Combine the marinade ingredients and add the steak.  Cover and refrigerate for 2 hours or overnight.

Preheat oven to 400 F (200 C).  Cut the bread into bite size pieces.  Place on a baking sheet lined with parchment paper.  Drizzle olive oil to cover and sprinkle on garlic and salt.  Toss to coat. Place in oven and bake for 8 minutes.  If you want the croutons to be a bit browner, leave for 1-2 minutes more but watch so it doesn’t burn.

For the dressing, combine all ingredients in a food processor.  Taste to test heat.  If too spicy for you, add more yogurt or if you prefer it to have more spice, add more adobo sauce.

Heat grill to a medium heat.  Sear steak on both sides and cook to medium rare.  You don’t want the steak to be too well done.

Let rest and slice very thinly. 

To make salad, combine salad, steak, blue Stilton, cherry tomatoes and croutons.  Drizzle dressing on top and enjoy!

- Recipe slightly adopted from The Pioneer Woman

* When grilling, please make sure the space is well ventilated.  Propane is heavier than air, especially in the winter, so if the flame goes out, please wait at least 15 minutes before re-igniting (make sure you check with guidelines on tank and grill).

** To give a high five with never missing, always look at the person's elbow.. promise, you will never miss again!