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Steakhouse Salad with Balsamic and Blue Cheese

Source of Recipe

Bon Appétit, August 2023


Recipe Introduction

"Is there such a thing as a perfect marinade? We're tempted to tell you this is it. Made of tangy, savory pantry staples like Worcestershire and balsamic vinegar, it is a breeze to put together and transforms humble skirt steak into beefy heaven in just 2 hours (though you can let it sit for up to 6 if you have the time). You might be tempted to eat all the flavorful steak right off the cutting board but trust—it's well worth the extra effort to build out the salad in its entirety, with funky blue cheese, juicy tomatoes, XL grilled croutons, and a dressing that calls back a few of the marinade's flavors for added impact."

Recipe Link: https://tinyurl.com/steakhouse-salad

List of Ingredients

â—¦ ¼ pounds skirt steak
â—¦ 3 cloves garlic, finely grated
â—¦ ¼ cup Worcestershire sauce
â—¦ ¼ teaspoon cayenne pepper
â—¦ ¾ cup extra-virgin olive oil, divided
â—¦ ¼ cup plus 3 tablespoons balsamic vinegar
â—¦ 1 tablespoon plus 1 teaspoon pure maple syrup
â—¦ 1 tablespoon Diamond Crystal or 1 ¾ teaspoons Morton kosher salt, plus more
â—¦ 1 teaspoon freshly ground pepper, plus more
â—¦ Vegetable oil (for grill and rubbing)
â—¦ ½ loaf country-style bread, torn into 4-inch pieces
â—¦ 2 tablespoons Dijon mustard
â—¦ 1 large head of romaine lettuce, leaves separated, torn
â—¦ 1 large tomato, cut into wedges
â—¦ 3 ounces Danish blue cheese, thinly sliced, broken into large pieces


Recipe

Pat steak dry with paper towels; halve crosswise if too long to fit on grill. Prick all over with a paring knife.

Combine garlic, Worcestershire sauce, cayenne pepper, ¼ cup extra-virgin olive oil, ¼ cup balsamic vinegar, 1 tablespoon maple syrup, 1 tablespoon Diamond Crystal or 1 ¾ teaspoons Morton kosher salt, and 1 teaspoon freshly ground black pepper in a large resealable plastic bag. Add steak and seal bag; massage steak to coat. Chill at least 2 hours and, preferably, up to 6 hours. Let steak sit at room temperature 30 minutes before grilling.

Prepare a grill for medium-high heat; oil grate with vegetable oil. Toss torn bread with ¼ cup extra-virgin olive oil in a large bowl to coat. Grill bread, turning occasionally with tongs, until golden brown and lightly charred in spots, about 1 minute. Return to bowl and season with salt.

Remove steak from marinade, letting excess drip back into bag, and pat dry with paper towels. Lightly rub all over with vegetable oil. Grill steak until evenly charred and medium-rare (an instant-read thermometer inserted into thickest part of steak should register 125 degrees), about 2 minutes per side. Transfer to a cutting board and let rest 10 to 15 minutes.

Meanwhile, whisk Dijon mustard, remaining 3 tablespoons balsamic vinegar, and 1 teaspoon maple syrup in a large bowl; season with salt. Slowly stream in remaining ¼ cup extra-virgin olive oil, whisking constantly until dressing is emulsified. Add lettuce leaves and tomato wedges to dressing and toss to coat. Tear bread into very large pieces and add to salad; toss again. Transfer salad to a platter or divide among plates. Thinly slice steak against the grain and arrange on top; drizzle any accumulated juices over. Top with blue cheese, and season with black pepper.

Makes 4 to 6 servings