Steak and Goat Cheese Salad with Balsamic Vinaigrette

By Corinne

I love goat cheese and there is a generous amount of it on this salad – do feel free to cut back to a more reasonable amount. There is a pub in town that serves a delicious goat cheese and steak salad that was definitely my inspiration for this. Making it at home means I can add more cheese and make the dressing exactly how I want it.

Serves: 4 

Time: about 25 minutes – but it depends on how long you let the steaks come to room temperature and how long you let them rest for at the end

You will need:

  • 3 strip loin steaks (you can do one per person if they are particularly small or if you are very hungry – you can also do 2 steaks if you are looking to cut back on the meat portion)
  • Montreal steak spice
  • Worcestershire sauce (gluten free if you use a gf worcestershire – alternatively use balsamic here)
  • 10 oz (284g) salad greens (I used “tender ruby reds”, but spring mix or romaine work as well)
  • 1/2 large red bell pepper, very thinly sliced
  • 1/4 small red onion, VERY thinly sliced
  • a handful of cherry tomatoes if desired. Sometimes I feel them, sometimes I don’t.
  • 250g goat cheese (if you can find it, try ‘Celebrity’ brand – it’s one of the best ones I’ve found in a grocery store. If you live in Thunder Bay, you can find it at Maltese)

For the dressing

  • 1/4 cup balsamic vinegar *
  • 1/4 cup olive or canola oil
  • 2 cloves garlic minced or pressed
  • 1 tsp dijon mustard
  • pinch of salt
  • few grinds of fresh pepper

*as I’ve mentioned in other posts, I tend to prefer my dressings more on the vinegar side. The classic oil/vinegar ratio is 1 part vinegar to 3 parts oil – feel free to adjust this to taste.

Sprinkle steaks liberally with Montreal steak spice and Worcestershire sauce. Allow to come to room temperature – at least 30 minutes, but 45 if you have time.

Whisk together dressing ingredients and set aside.

Slice peppers and onions and tomatoes if using. Divide salad greens among plates, distribute onions and peppers on top of greens and sprinkle with goat cheese. I find raw onion can be quite strong. Slice it very thin, as thin as you possibly can. Give it a taste, the amount  you use is going to depend very much on the strength of the particular onion.

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Grilling the steaks – preheat bbq for 5-10 minutes. Sear steaks- place on grill for 1 minute, close the lid. Flip and place on the other side for 1 minute. Flip again and cook for 10-15 minutes flipping half way through, depending on desired doneness. If you haven’t tried it,  you should start trying the touch test for doneness.  It’s a more reliable test than purely timing, and once you have it down you’re golden. If you have a meat thermometer, you can use that, but it requires you poking the steaks and losing potential juiciness. Allow steaks to rest for 10 minutes before slicing.

Divide greens, vegetables and goat cheese between 4 plates. Thinly slice steak and place on salad. Divide dressing between 4 plates. If desired, add a few more chunks of goat cheese on top of the steaks.

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3 thoughts on “Steak and Goat Cheese Salad with Balsamic Vinaigrette

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