This weekend we were headed off to my moms house for the weekend when she called us a day before to let us know that someone in her office had come down with coronavirus. We kept debating on going down but at the last minute decided it was probably best to not. We were able to book a trip and stay in a railroad car! The kids thought it was pretty cool.
This goober decided to invite herself along on the trip. She got all giddy and bounced around the side by side while we packed it up. She ran around while we packed the fishing poles. And then she realized that she wasn't invited. So while we continued to pack up the car and the side by side she snuck out and sat by the car, shivering in the light rain. Then as soon as the doors to the car opened, she hopped inside and wouldn't get out, digging all fours into the seat in a protest.
So we opted to take her along after her two hour long protest. And she did great, except for fishing. She wanted to be in the water and catch the bobbers.
Her favorite times were probably on the side by side. She loved the side by side.
One of the meals we packed was a simple and easy balsamic and steak salad.
It was delicious and so flavorful! It's the perfect summer holiday meal or lunch.
What type of steak should I use?
Flank steak or this delicious steak. We found it at Kroger and it's been my go to for steak sandwiches and more lately.
What type of cheese can I use if I don't like bleu cheese?
The good news is you can never go wrong with cheese! You can easily substitute feta, parmesan, gorgonzola, or seriously pretty much any cheese. Can you ever go wrong with cheese?
I have a hard time with onion. Do I need it in this recipe?
Not really but it is highly recommended as it adds a lot of flavor. For a more robust flavor you can add raw onion or for a milder flavor you can cook and tenderize the onion a little.
I can't have this recipe. Can I? What substitutions can I make?
Easy!
Vegan/Vegetarian: Use seitan or other steak and bacon alternatives. Omit the cheese or use a dairy free alternative.
Gluten free: This recipe is already gluten free so you are good!
Dairy free: Substitute dairy free cheese alternative or omit the cheese.
FODMAP: The major issues in this recipe are the onion and honey. It uses a small amount of honey so you should be okay. If you can use it, great. If not than use a honey substitute you can tolerate. For the onion, you can cook it and tenderize it if tolerated or omit it.
Balsamic Steak and Bleu Cheese Salad
For the dressing:
- ⅓ cup olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon dijon mustard
- 3 teaspoon honey
- Salt and pepper, to taste
For the salad:
- 1 ½ lbs flank steak sliced into thin strips or 1 lb beef shaved steak
- 1 tablespoon oil, divided
- 1 head romaine lettuce, chopped into small pieces or one small container ready made salad, spring mix
- ½ red onion, thinly sliced
- 3 ears corn, husks and silk removed
- 12 baby tomatoes, sliced in half
- 4 oz crumbled bleu cheese
- 4 slices bacon, cooked and crumbled (optional)
- 4 oz crumbled bleu cheese
- Salt and pepper, to taste
- One loaf of french bread, cut into slices with melted butter to coat.
Place all ingredients for the salad dressing in a small mason jar. Top with a lid and shake until stirred. Place in fridge until ready.
Preheat grill to medium heat. Brush the corn lightly with oil than place on the grill. Turn occasionally, cooking until corn is slightly charred and cooked (approximately 10-15 minutes).
Brush the steak with the additional oil, then add salt and pepper to taste. If cooking the flank steak cook on the grill over medium heat. If cooking the shaved steak, cook on medium heat on the stovetop. Add the tablespoon of oil and the salt and pepper to the pan. Cook to desired doneness.
In a salad bowl or the pre made salad bowl, arrange the steak, cheese, tomatoes, bacon, corn, onion and tomatoes. Shake salad dressing prior to drizzling on the salad.
Serve with grilled french bread. To make the french bread butter each side of the bread and then place on the grill over medium heat for a few minutes each side of the bread.
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