GRILLED STEAK SALAD

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Grilled Steak Salad image

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 23

3/4 cup pineapple juice
1/2 cup packed light-brown sugar
1/2 cup soy sauce
2 tablespoons mirin
1 tablespoon dark sesame oil
4 cloves garlic, roughly chopped
2 scallions, roughly chopped
1 small onion, roughly chopped
Kosher salt and freshly ground black pepper
2 pounds flank steak
4 peaches, halved and pitted
Olive oil, for brushing
3 hearts of romaine, halved lengthwise
2 medium red onions, cut into 1/4-inch-thick rings
2 Persian cucumbers, sliced
1 pint cherry tomatoes, halved
1/2 cup fresh cilantro leaves, roughly chopped
1/3 cup fresh basil leaves, thinly sliced
1 tablespoon toasted sesame seeds
3 tablespoons fresh lime juice
3 tablespoons olive oil
2 tablespoons pineapple juice
Kosher salt

Steps:

  • For the steak and peaches: Put the pineapple juice, brown sugar, soy sauce, mirin, sesame oil, garlic, scallions, onion and 1/4 teaspoon pepper in a blender and blend until smooth. Combine three-quarters of the marinade with the flank steak in a large resealable plastic freezer bag. Combine the remaining marinade with the peaches in a separate resealable plastic freezer bag. Refrigerate both at least 45 minutes and up to 4 hours.
  • Prepare a grill for high heat.
  • For the salad: Using the tongs from a Food Network 17-piece Grilling Tool Set, grill the romaine cut-side down until lightly charred, about 1 minute. Transfer to a large platter. Put a stainless-steel mesh Food Network Grilling Tray on the grill. Add the onions and grill, tossing occasionally, until tender and charred in spots, about 5 minutes.
  • Remove the steak from the marinade, shake off any excess, and put on a baking sheet. Sprinkle both sides with salt and pepper. Remove the peaches from the marinade to a plate. Grill the steak until well browned, about 5 minutes per side for medium rare. Set aside on a cutting board to rest. Brush the peaches with olive oil and grill cut-side down just until grill-marks appear, about 1 minute.
  • For the dressing: Meanwhile, whisk together the lime juice, olive oil, pineapple juice and 1/2 teaspoon salt in a small bowl until combined.
  • Thinly slice the steak against the grain. Cut the peaches into thick wedges.
  • Scatter the cucumbers, tomatoes, onions, peaches, cilantro and basil over the romaine. Top with the steak and sprinkle with the sesame seeds. Drizzle with the dressing.

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