Champagne steak salad with blue cheese - KLTV.com-Tyler, Longview, Jacksonville, Texas | ETX News

Champagne steak salad with blue cheese

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Enjoy delicious Texas beef with this special salad, presented by The Texas Beef Council's Shalene McNeill.

Champagne Steak Salad with Blue Cheese

Ingredients

    2 beef shoulder center (ranch) steaks, cut 1 inch thick (about 8 ounces each)

    1 pound green beans, trimmed

    2 teaspoons crushed mixed peppercorns (black, white, pink and green)

    2 medium red and/or yellow bell peppers, cut into quarters

    1 package (5 ounces) mixed salad greens

    1/2 cup thinly sliced red onion

    1/4 cup crumbled blue cheese

 

    Vinaigrette:

    1/4 cup champagne or white wine vinegar

    2 tablespoons olive oil

    2 tablespoons maple syrup

    1/4 teaspoon salt

    1/4 teaspoon freshly ground mixed peppercorns

 

Instructions

  1. Bring 1-inch water to a boil in medium saucepan. Add green beans, cover and cook 4 to 5 minutes or until crisp-tender. Drain; set aside.

 

  1. Meanwhile, combine vinaigrette ingredients in small bowl; set aside.
  1. Press 2 teaspoons peppercorns evenly onto beef steaks. Place steaks in center of grid over medium, ash-covered coals; arrange peppers around steak. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness. Grill peppers 7 to 11 minutes (Gas grill times remain the same.) or until crisp-tender, turning steaks and vegetables occasionally.
  1. Carve steaks into thin slices. Cut peppers into 1-1/2-inch pieces. Season beef and vegetables with salt, as desired. Divide salad greens among four serving bowls; top evenly with vegetables. Arrange beef on salad. Sprinkle with blue cheese. Drizzle with vinaigrette.

 

TIPS:

  • With a busy schedule, it's easy to slip into unhealthy eating habits.  Try grilling an extra steak or two.  Keep the steaks refrigerated and have them ready to throw in a pita, on a taco or stack on top of another salad later in the week. 
  • This recipe is perfect for grilling both outdoors on a gas or charcoal grill or an indoor grill or grill pan. 
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