Saturday, November 20, 2010

Black and Blue Steak Salad With a Twist

Contrary to online appearances this week, I have not disappeared from the face of the Earth.

Any semblance of a routine that I have was replaced with a bowl of upheaval and a side order of adjustment. Some of it was planned, some of it spontaneously erupted. But now the tumultuous waters are settling and I have surfaced for air.

Obviously, meals this week were confined to simpler things. Last night I wanted to time dinner for when Alexis got home after her first day at her new job. I thought I'd make her one of her favorites, black and blue salad.

Yeah I know that this "black and blue salad" has been done an infinite number of times by an infinite number of monkeys in an infinite number of kitchens. But in my defense, I don't think Bill Shakespeare could grill his way out of a paper bag.

Black & Blue Salad

1.5 lb flat iron steak

Marinade (source: I threw it together)
1/4 cup olive oil
1/4 cup marsala wine
4 cloves garlic, minced
1 shallot, minced
1/2 tsp salt
1/2 tsp black pepper
1 spring rosemary, fresh chopped

Gorgonzola vinaigrette (adapted from Southern Living)
3 Tbsp gorgonzola cheese
2 Tbsp cold water
1 Tbsp white vinegar
1 Tbsp lemon juice
1/2 Tbsp Dijon mustard, coarse ground
1/2 tsp dried oregano
1/4 tsp sugar
1/4 tsp black pepper
1/4 tsp salt
2 Tbsp olive oil

4 cups baby spinach

1 leek, white part only, sliced on a bias in 1/4" chunks
1 egg
1 tsp Fire Ant Juice (or your favorite hot sauce but Fire Ant is more bettah and SHOULD be your favorite hot sauce....I'm just saying.)
2 Tbsp cold water
1/2 cup self rising flour

Mix the marinade and marinate the flat iron steak in a zip top back for a few hours.

Make the vinaigrette by mixing everything except the oil and then while whisking, slowly drizzle in the oil. Refrigerate.

Bathe the leek in the egg wash (whisk egg, water, and hot sauce together) and then toss in the flour. Place on a raised rack in the fridge. This will help the batter stick in the frying.

Prepare your grill to 450f (medium-hot to hot). For me, I'm using natural lump charcoal in a Big Green Egg and a Craycort cast iron grate. Don't just throw the meat on as soon as you hit your target cooking temp. Let the grill preheat for at least 10-15 minutes at that temp.

Remove the steak from the marinade and grill for 3 minutes.

Flip the steak and grill another 3 minutes.

Flip and grill another 1-2 minutes.

Flip one last time and cook another 1-2 minutes until the steak hits an internal temperature of 125f for medium rare (temp will raise slightly while resting).

While that steak rests, deep fry the leek rings at 350f until they turn golden brown, about 2-3 minutes.

Place rinsed spinach in 4 bowls and drizzle the vinaigrette over them. Slice the steak very thin and top each salad bowl with 4 slices of the steak.

Here's the twist. I like to twist each piece as shown in the picture to
1) highlight the medium rareness of the steak and
2) add some visual height to the dish.

Top with the fried leek and serve it immediately.

Note: If you have an infinite number of monkeys to feed, you should adjust the quantities a bit.

PS: If you have an infinite number of monkeys, your local codes enforcement department probably also wants to have a word with you.


  1. I will have to try fire ant juice... I've never heard of it.

  2. Ok...that's it...remind me not to come around here when Im freaking TRYING TO DIET!!!

    On a lighter note (get it, lighter?? ahaha) I have a request. Can you do a post on candies or dessert type stuff that is easily shippable to other parts of the world??

  3. This is one my favorites too. Love the idea of the fried leek and the spinach. Sometimes this salad can be too rich. You're is just right.

  4. I'd been wondering about you but assumed you were out of town. Your dish looks spectatular. The steak is just the way I like it, the dressing sounds like a keeper recipe and I agree on the imact of the leeks. I don't have a new job, but would have been available to help you test this recipe. I'll be making this for Bev soon.

  5. Oh my gosh, your steak is gorgeous! That's EXACTLY how this monkey likes it. Not quite mooing but nice and rare. Yum!! I've never heard of Fire Ant Juice but that is the coolest name. I'd use it for the name alone. :o)

  6. I love how this is a "simple meal" for a foodie, but would be a "special occasion meal" for the average Joe, haha! Looks delicious! The BH LOVES him some blue cheese!

  7. Well I was about to send out search and rescue. And LOL about the infinate monkey comment. This monkey has never made it and it looks delicious. By the way, we have a winemaker in Denver who bottles a wine by the name of Infinite Monkey.

  8. I think it's been done so many times before because it's fantastic in every way. And I think we can all make room for the new black and blue salad in town. Sounds delish.

  9. What a perfect meal to have ready in a short amount of time. It looks delicious! I'm sure Alexis was grateful to have dinner ready for her when she got home.. hope she is enjoying her new job!

  10. If this has indeed been done a million times, I've never seen it. I'm inspired by it and will bookmark.

  11. I hope the new job for Alexis works out well...and that none of your upheaval was too negative. ~Mary

  12. Oh man this looks good. Love the fried leeks!

  13. This would be my favorite salad too! The steak looks absolutely perfect.

  14. Chubby Checker would be so proud!

  15. 1st, I want to know how you found out about my monkey's???? Now I have to hide them before I get busted! :) This looks awesome Chris...Bill would be super jealous!

  16. Chris, I missed you!
    You really know how to work a LOT of things into a post. Was this some sort of bet? You have Shakespear, monkies, job changes, leek rings (brilliant!) and that fabulous vinagrette ...
    Hats off to you, dude! This was a great come-back post!

  17. This salad makes me hungry, but I had leftover mushroom soup planned for dinner. You have spoiled that plan for me. GREG


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