Grilled Steak Salad

Ok, I'm apologizing now for the at best vague recipe for this dinner.  It is based on something I ordered at a local restaurant called The Dish.  I liked the salad, and tried to recreate it at home, so my measurements aren't what one could call "precise".  It is important to note that it is NOT a steak with a salad; it is a salad with steak being a small component of it, much like a tomato or an onion would be in a salad.  If you will allow me to get on my soapbox for a moment, I would like to say a brief word about the place meat has in our average American diet.  I do eat meat, but do so in moderation.  It is not sustainable for our planet, our health, or our waist lines to have meat be the main component in every meal.  This meal is made with 1/2- to 1 lb steak for four.  I usually make it with about a 3/4 lb for four and it still seems like a lot. My salad you see in the picture has 3 thin slices of steak on it. It is even better that way than piled high with beef.  Ok, sorry I'm getting off now but I put that in because it really does apply to the appropriate portions of the dish and figured, hey why not share my opinion. This is a super favorite of the family.  Tonight my 10 year old licked his plate. LICKED HIS PLATE for salad.  I love it.  If you wish to add carbs in the form of a baguette and possibly butter, go crazy.  We adults don't need it and I just give the kids dessert;)

Grilled Steak Salad                       

1 One inch thick steak (NY strip is my choice) 1/2 to 1 pound (aged a few days if you can*)

6-8 cups of mixed salad greens (arugula is a must and should be well represented)

1/2 cucumber:  peeled and seeded. Diced in to 1/4" cubes

1/2 green pepper: seeded and diced in to 1/4" cubes

1 extra large scallion: thinly sliced

2 small tomatoes: sliced and cut in half

1/4 cup bleu cheese: crumbled

Extra virgin olive oil

Balsamic reduction*

(*recipe follows)

Put steak out to come to room temperature (if it's not at room temp the inside will be underdone)

Preheat you oven to 500

Salt both sides of the steak with kosher salt

Put the steak on a pan on top of a wire rack 3-4" from the heating element and broil for about 4

     minutes a side for medium rare.  To keep the broiler on, I prop it open an inch with a wooden

     utensil.  Metal utensils will get HOT and burn you!!!

When the steak is done, take it out and let it rest while you assemble the rest of the ingredients in a      large bowl.

Toss the salad with enough extra virgin olive oil to lightly coat and salt and pepper to taste.

Place salad mixture on plate, top with bleu cheese, sliced steak and balsamic reduction.

Serves, 4

Aging your steaks at home:

I got this from food guru Alton Brown off his great show Good Eats.  You take your steaks and wrap them in paper towels. Place them in the fridge on a wire wrack set on a baking pan that will prevent drippings to escape.  Change the paper towels after 24 hours and continue to do so over the next three days, changing the paper towels when they get bloody.  It isn't strictly necessary, but we did notice an intensifying of the beef flavor. (do I dare say umami? lol)

Balsamic Reduction:

1 bottle of inexpensive balsamic vinegar (I use Publix brand)

1 Tbsp of brown sugar

Pour the vinegar into a small saucepan over medium low heat.  Add the sugar. Simmer until reduced by 2/3 stirring frequently.  I measure this by putting my wooden spoon's handle in the vinegar when I first put it into the pan.  It makes a stain on the wood that I can judge how much the liquid has reduced.