Grilled Steak Salad With Poblano Vinaigrette

Course : Grilling
Source:
Serves: 4
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Ingredients:

4 medium steaks -- rib-eye, - (6 oz ea)
1 cup mesa steak sauce -- see * note
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1 medium Vidalia onion -- sliced 1/2 inch-thick
4 medium plum tomatoes -- sliced in half
2 tablespoons olive oil
8 cups baby spinach -- washed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
---poblano vinaigrette---
2 medium poblano peppers -- roasted, peeled, and seeded
1/4 cup chopped red onion
3 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach leaves
1 teaspoon honey
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
 

Preparation / Directions:

* Note: See the "Mesa Steak Sauce" recipe which is included in this collection. Place steaks in a shallow baking dish and cover with the Mesa Steak Sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest. Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette. Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper.


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