Summer Grillin’ - Dave Baker & Martina Barksdale: Inside-out grilled steak salad (Aug. 4, 2022)

LEXINGTON, Ky. (WKYT) - Summer Grillin’ - Dave Baker and Martina Barksdale (August 4, 2022)

Source: https://www.beefitswhatsfordinner.com/recipes/recipe/55676/grilled-flank-steak-and-potato-salad

INSIDE-OUT GRILLED STEAK SALAD

Hand-held salads that pack a crunchy punch. Grilled and sliced Strip Steak wrapped in lettuce leaves, topped with your choice of veggies and cheese crumbles.

INGREDIENTS:

• 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
• 16 Boston or butter lettuce leaves (about 4 to 5-inch diameter)
• 2 cups thin assorted vegetable strips, such as cucumber, red onion, carrots, bell pepper, sugar snap peas
• 1/4 cup frozen shelled edamame, thawed or frozen peas or corn, thawed
• 1/4 cup reduced-fat or regular vinaigrette (any variety)
• 1/3 cup crumbled goat or blue cheese (optional)
• 1/3 cup toasted chopped almonds, walnuts, pecans or hazelnuts (optional)

Rub:

• 2 teaspoons sweet paprika
• 2 cloves garlic, minced
• 1 teaspoon coarse grind or cracked black pepper

COOKING:

• Combine Rub ingredients; press evenly onto beef steaks.
• Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Cook’s Tip: To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

• Carve steaks into slices. Place lettuce leaves on serving platter. Evenly layer vegetables onto lettuce leaves. Top evenly with steak. Drizzle with vinaigrette; sprinkle with cheese and nuts, if desired.

SAFE HANDLING TIPS:

• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium-rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Copyright 2022 WKYT. All rights reserved.