Sometimes I feel like having a steak, and sometimes I feel like having a salad – there’s just something about that crunch. But every once in a while, I feel like having both. Here’s the recipe that rides to the rescue.
5 to 6 ounces skirt steak, grilled, trimmed and sliced
½ tablespoon grilling spice
1 cup baby arugula
1 cup romaine, shredded
1/3 cucumber, thinly sliced
2 tablespoons bleu cheese, crumbled
¼ cup Bacon Balsamic Vinaigrette (recipe below)
½ fresh tomato, wedged
Heat grill to high. Season both sides of the skirt steak with grilling spice. Grill steak on both sides. We recommend a medium rare temperature for the steak on this salad. Remove steak from heat, letting it cool slightly before serving. Slice steak to ¼ inch thickness. Toss the baby arugula and romaine lettuce in large bowl and plate. Top each serving with sliced cucumber and sliced steak. Drizzle each salad with the Bacon Balsamic Vinaigrette. Top with crumbled bleu cheese and tomato wedges.
Bacon Balsamic Vinaigrette
Makes 2 cups
8 strips bacon, cooked crisp (set aside the drippings after bacon is cooked)
2 tablespoons flour
1 cup water
¾ cup balsamic vinegar
4 tablespoons sugar
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
In a cast iron skillet over medium-high, fry bacon until crisp. Remove bacon from the skillet and place on paper towels to cool and dry. Lower heat to medium-low and slowly whisk flour into the warm bacon drippings that remain in the cast iron skillet. Whisk flour well until thoroughly dissolved in the drippings. In the same skillet, add water, balsamic vinegar, sugar and kosher salt and pepper.
Stirring constantly, reduce the dressing over medium heat for about 10 minutes, or until it is about half of the original amount of liquid. Let the dressing rest for 10 to 15 minutes before serving, allowing it to thicken as it cools. Crumble cooked bacon strips and add to cooled dressing. Pour dressing over large salad and toss well. This dressing tastes best when served immediately.
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