My husband isn't the biggest fan of salads, especially as a main meal. However, I've found if I slap on some meat they suddenly become "manly" enough for his taste buds.
The Main Dish
With this in mind, I'll be making a sweet pepper and steak salad. It's light enough for a woman, but with thick cuts of beef, it's made for a man. It's the perfect couple's dish!
Sweet Pepper and Steak Salad
Total Time: 40 minutes
Prep: 15 minutes
Cook: 25 minutes
What you'll need
For the vinaigrette
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
For the salad
oil for brushing vegetables, plus more for grill grate
1/2 medium red onion, cut into 1/2-inch wide rings
1/2 large red, yellow or orange bell pepper, stemmed, seeded, and cut into quarters
1 strip steak, trimmed
3-4 cups baby spinach
1/2 cup diced tomato
1/2 cup fresh mozzarella cubed or shredded
salt and freshly ground black pepper
Directions
For the vinaigrette
1. Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved. While whisking constantly, pour in the olive oil.
2. Set aside until ready to use.
For the salad
1. Heat the grill to medium (350 degrees F) and carefully rub the grate with a towel dipped in oil.
2. Brush the vegetables all over with oil and season well with salt and pepper. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and fifteen minutes for the peppers.
3. Remove the vegetables from the grill to a cutting board and let cool slightly. Cut the onion rings into quarters and cut the peppers into 1-inch cubes.
4. Season the steak generously with salt and freshly ground black pepper. Grill the steak until desired doneness, about 4 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
5. Cut the steak against the grain into 1/2-inch slices and add to a medium bowl. Pour 1/3 of the vinaigrette over the steak and toss to coat.
6. Combine the peppers, onion, spinach, tomatoes, mozzarella and the vinaigrette in a large serving bowl, and toss well. Top salad with the steak. Serve and enjoy!
* Tip -- I had leftover spicy corn and peppers from the night before, so I heated it up and added it to the top of the salad. It was a great compliment to this dish.
Recipe adapted from the Food Network's Aida Mollenkamp's Sweet Pepper and Steak Salad
The Main Dish
With this in mind, I'll be making a sweet pepper and steak salad. It's light enough for a woman, but with thick cuts of beef, it's made for a man. It's the perfect couple's dish!
Sweet Pepper and Steak Salad
Total Time: 40 minutes
Prep: 15 minutes
Cook: 25 minutes
What you'll need
For the vinaigrette
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
For the salad
oil for brushing vegetables, plus more for grill grate
1/2 medium red onion, cut into 1/2-inch wide rings
1/2 large red, yellow or orange bell pepper, stemmed, seeded, and cut into quarters
1 strip steak, trimmed
3-4 cups baby spinach
1/2 cup diced tomato
1/2 cup fresh mozzarella cubed or shredded
salt and freshly ground black pepper
Directions
For the vinaigrette
1. Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved. While whisking constantly, pour in the olive oil.
2. Set aside until ready to use.
For the salad
1. Heat the grill to medium (350 degrees F) and carefully rub the grate with a towel dipped in oil.
2. Brush the vegetables all over with oil and season well with salt and pepper. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and fifteen minutes for the peppers.
3. Remove the vegetables from the grill to a cutting board and let cool slightly. Cut the onion rings into quarters and cut the peppers into 1-inch cubes.
4. Season the steak generously with salt and freshly ground black pepper. Grill the steak until desired doneness, about 4 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
5. Cut the steak against the grain into 1/2-inch slices and add to a medium bowl. Pour 1/3 of the vinaigrette over the steak and toss to coat.
6. Combine the peppers, onion, spinach, tomatoes, mozzarella and the vinaigrette in a large serving bowl, and toss well. Top salad with the steak. Serve and enjoy!
* Tip -- I had leftover spicy corn and peppers from the night before, so I heated it up and added it to the top of the salad. It was a great compliment to this dish.
Recipe adapted from the Food Network's Aida Mollenkamp's Sweet Pepper and Steak Salad
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