Steakhouse Salad

August 2008
Steakhouse Salad

by 22 people

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Makes: 2 servings

Prep: 20 mins

Cook: 25 mins

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 baguette, cut into cubes (2 cups)
  • 1/2 pound yellow string beans
  • 4 cups baby spinach
  • 1 1 1/2 inch thick boneless strip steak (about 12 ounces)
  • Salt and pepper
  • 1/3 cup crumbled blue cheese (about 2 ounces)
  • 1/4 cup buttermilk
  • 1/3 cup mayonnaise
  • 2 teaspoons white wine vinegar
  1. Preheat the oven to 375 degrees . In an ovenproof skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the bread cubes and toss to coat; transfer to the oven and bake until golden, about 10 minutes.
  2. Meanwhile, in a medium saucepan of boiling water, cook the beans until crisp-tender, about 2 minutes; drain and let cool. Transfer to a bowl. Add the spinach and toss.
  3. Preheat an outdoor grill or grill pan to medium-high. Season the steak with salt and pepper. Grill for 6 minutes on each side for medium-rare; cool, then thinly slice.
  4. Meanwhile, in a small bowl, mash the blue cheese and buttermilk until no large clumps remain. Whisk in the mayonnaise and vinegar; season with pepper. Divide the spinach, green beans, steak slices and croutons between 2 plates. Drizzle the blue cheese dressing on top.
  • Pietra Santa Merlot 2005 (California), Francis Ford Coppola Rosso 2006 (California)
  • When buying strawberries, remember: The fruitier the smell, the more flavorful the juice.