A grilled steak salad made on a stovetop cast-iron grill plate is a delicious and simple way to enjoyed a BBQ favourite anytime of year.
For the glaze:
1tablespoonextra-virgin olive oil
60mlbalsamic vinegar(4 tablespoons)
2small shallots,finely chopped
1/2teaspoonsoft brown sugar
For the grilled steak:
2sirloin steak(ca. 350 g, at least 2cm thick)
1/2teaspooneach salt and pepper
oil for grill
For the salad:
125gcherry tomatoes,sliced in half
handful seedless red grapes,sliced in half
50gor more Gorgonzola or Roquerfort cheese, crumbled
1small head romaine lettuce,roughly chopped (4 generous handfuls)
For the salad dressing:
1/2tablespoongrainy Dijon mustard
2tablespoonsextra-virgin olive oil
sea salt and freshly ground pepper,to taste
Let steak stand at room temperature for 20-60 minutes to bring the steak to room temperature.
Prepare the balsamic glaze:
Add olive oil, vinegar, shallots, and sugar to skillet; simmer until reduced to glaze, stirring often, about 1-2 minutes.
Grill the steak:
Season your steak well with salt and pepper. It makes all the difference.
Heat the grill plate (or cast iron grill pan) on medium-high heat until it is very hot (for 5-7 minutes). As soon as the grill starts to smoke, it is hot enough. This high heat is what gives the steak a gorgeous char without overcooking it.
Brush the grill lightly with a high-heat frying oil (or the steak itself). Place the seasoned steak on the grill and cook for 2 minutes, undisturbed, then flip the steak and let it cook 2-3 more minutes for medium-rare.
Transfer to cutting board; let stand 5 minutes.
Prepare the salad:
While the steak is resting, whisk the salad dressing ingredients in a small bowl.
In a large serving bowl, toss the romaine lettuce with the dressing until evenly coated. Top with the tomatoes, grapes and avocado slices.
Thinly cut slice steaks crosswise. Arrange slices atop salad and drizzle with balsamic glaze. Finally, scatter the crumbled blue cheese on top. Season with a little more salt and pepper and serve. Enjoy!
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