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This ain’t a girly salad! The richness of the Porterhouse steak is perfect with the sharpness of the blue cheese and the tangy Sherry Vinaigrette. Serve it with a loaf of garlic bread and you have a very satisfying, healthy meal.
1. If you will be using a skillet to cook the steak then you will need to preheat your oven to 400 F.
2. Blanch the corn but dipping the ears into a pot of boiling water for about 1 minute. Then remove them from the water and plunge them into a bowl of ice water.
3. Blanch the green beans for about 1 1/2 minutes, then plunge the beans into a bowl of ice water.
4. Coat the steak on both sides with olive oil and season both sides of the steak liberally with Chicago or Montreal steak seasoning, salt and pepper. Set to the side.
5. Make the vinaigrette. In a small bowl add the shallots, mustard, salt, pepper, and vinegar, stir with a whisk.
6. Slowly drizzle the 2/3 cup olive oil into the mixture while whisking.
7. Stir the chopped parsley into the vinaigrette. Set to the side.
8. Either grill your steak over medium-high heat on your grill or heat a heavy, oven-safe skillet over medium high. Be sure the pan is good and hot before putting the steak into the pan. Cook about 3 minutes on each side, or until you have a nice rich, caramel brown color on both sides of the steak.
9. Finish the steak in the preheated oven for 5 to 7 minutes until the steak is medium rare to medium. Then remove it from the oven and let the steak rest at least 5 minutes.
10. Place the torn lettuce over a platter, put the vegetables around the perimeter of the platter. I like to make little piles of each veggie, rather than mixing it all up, so that each person can take what they like.
11. Slice the steak and lay it over the lettuce, in the center of the platter, pour any pan juices over the steak.
12. Put the blue cheese on either side of the steak.
13. Put a little of the vinaigrette over the steak.
14. Serve the salad with the remaining vinaigrette and a good garlic bread.
A filling summer salad with grilled chicken, bacon, cashews, sliced almonds, pumpkin and sunflower seeds. It is dressed with a chipotle lime vinaigrette.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!