Rachael Ray Recipe: Grilled Steak Salad

May 29th, 2008

This Grilled Steak Salad is from the April/May 2006 issue of Every Day with Rachael Ray. It is delicious and healthy. I will definitely be making it again. And for those of you who are doubtful that a salad can be a satisfying meal, let me assure you that this one is!

I did make a few changes to the recipe though not all of them were intentional. First of all, I did not realize until I started cooking that I did not have Dijon mustard so I used Gulden’s spicy brown mustard. Then, I deliberately omitted the mint leaves since TSO and I are not huge fans of mint. Finally, what the heck is a Kirby cucumber? Seriously, I have never heard of a Kirby cucumber and didn’t try to find out so I used an english cucumber. This meal was great even with these minor adjustments.

Here is the recipe as printed in the magazine.

Grilled Steak Salad
(www.rachaelraymag.com)

Ingredients:

1 flank steak (1 to 1 1/2 pounds)
4 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
3 tablespoons Worcestershire sauce
2 cloves garlic, finely chopped
2 teaspoons Dijon mustard
2 Kirby cucumbers, sliced into thin half-moons
1 yellow bell pepper, sliced into thin strips
One 10-ounce box frozen corn kernals, thawed
Chopped mint leaves
8 ounces mixed salad greens

Directions:

Heat a grill or grill pan over medium-high heat. Brush the steak with 1 tablespoon of the olive oil and season with salt and pepper. Grill for 5 minutes on each side for medium-rare; set aside.
In a medium bowl, whisk together the Worcestershire sauce, 1/2 teaspoon of salt, the garlic, the mustard and the remaining 3 tablespoons of olive oil. Add the steak and marinate for 15 minutes.
In a large bowl, combine the cucumber, bell pepper and corn.
When the steak is done marinating, place it on a cutting board and pour the marinade into a small saucepan set over high heat to simmer, about 1 minute. Slice the steak into 1/4-inch-thick strips and add to the vegetables. Add the marinade, mint and salt and pepper to taste, and toss.
Divide the greens among 4 dinner plates. Drizzle with olive oil and salt, then top with the steak strips and vegetables.