Grilled Steak Salad

Grilled Steak Salad

Grilled Steak Salad is just that!  Tender, juicy, spiced rubbed steak thinly sliced and served with crisp mixed greens, goat cheese and zesty Catalina dressing.  It’s low in carbs, high in protein and filling enough for lunch or dinner.   

For this recipe I used sirloin steaks that were about 1” thick.  They’re relatively lean and price friendly compared to their classy cousin the tenderloin. Either steak works here, choose what suits your mood and budget.  Fattier cuts like ribeyes are not the best option even though all that marbling makes for the ultimate juicy grilled steak, it sorta defeats the purpose of eating a salad for the main course.  Kinda like drinking diet pop while eating a hamburger and fries. I’m sure you get my point. 

Of great importance is to “rest” the meat.  The resting allows all the juices to be reabsorbed back into the muscle of the meat, helping to retain its moisture and therefore tenderness and juiciness.  Cutting a steak or roast without letting it rest will spill out all the meat juices that have accumulated towards the centre of the meat from the heat of cooking.

Once your steak is cooked and rested to perfection, those slightly charred and thinly sliced pieces are fantastic drizzled with a vibrant Catalina dressing.  Of course homemade is preferred and you can get the recipe here Catalina Dressing  It’s easier than you think and you probably have everything on hand already.  Enjoy!

Recipe source for Grilled Steak Salad:  Compelled To Cook

Grilled Steak Salad
Print Recipe
    Servings Prep Time
    2 people 25 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    2 people 25 minutes
    Cook Time
    10 minutes
    Grilled Steak Salad
    Print Recipe
      Servings Prep Time
      2 people 25 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      2 people 25 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: people
      Instructions
      1. In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
      2. Preheat grill to medium high.
      3. Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
      4. Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
      5. While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
      6. Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
      Recipe Notes

      I recommend using homemade dressing, you just can't beat it.  Here's a link to my Catalina Dressing.

      Catalina Dressing

       

      Grilled Riverside Pizza

      Grilled Riverside Pizza

      Pizza and camping? Not your usual combination, but why not? Individual Grilled Riverside Pizza is an easy and super fun meal to build up with your favourite toppings and takes only minutes to grill. For me it’s always pepperoni, green peppers and sometimes black olives with a sprinkle of fresh basil and of course plenty of cheese. A pretty standard pizza for some, but ohhh so perfect with crispy charred bits reminiscent of a wood burning oven. Plus eating it from a napkin in my camp chair enjoying a river view is pretty great too. Any grill will work for this, so you don’t necessarily need to be camping to pull this off, but where’s the fun in that?

      A little prep is required if you choose to make your own dough, but of course you can use pre made frozen bread dough which works well. Plus it’s convenient, leaving you more time to enjoy the great outdoors. The main trick is to work the dough fairly thin so it cooks quickly without burning over the open flame. It may also be necessary to pierce any large dough bubbles that form before turning to keep things cooking evenly. Most of all, have fun, be creative with your toppings and enjoy!

      Recipe source for Grilled Riverside Pizza:  Compelled To Cook

      Grilled Riverside Pizza
      Print Recipe
        Servings Prep Time
        5-6 15 minutes
        Cook Time Passive Time
        10 minutes 70 minutes
        Servings Prep Time
        5-6 15 minutes
        Cook Time Passive Time
        10 minutes 70 minutes
        Grilled Riverside Pizza
        Print Recipe
          Servings Prep Time
          5-6 15 minutes
          Cook Time Passive Time
          10 minutes 70 minutes
          Servings Prep Time
          5-6 15 minutes
          Cook Time Passive Time
          10 minutes 70 minutes
          Ingredients
          Pizza Dough
          Pizza
          Servings:
          Instructions
          Pizza Dough
          1. In the bowl of a stand mixer fitted with a dough hook, stir together water, sugar and yeast. Allow to sit for 10 minutes. Stir in half the flour, olive oil and salt. Continue to knead with mixer, adding flour by the 1/4 cup until smooth and pulling away from the sides of the bowl, using a little less or a little more flour to achieve this. About 7 minutes. Place dough in an oiled bowl and cover with plastic wrap. Allow to double in size in a warm draft free area, about an hour. Punch down dough and divide into 5-6 equal portions approximately 125g each.
          Pizza
          1. If making right away, preheat grill to medium and allow dough to rest for 10 minutes. Shape dough portion into an approximate 9"x6" rectangle or any shape really, the key is to have the dough fairly thin. Immediately place dough onto hot grill and cook for 3-4 minutes until dough is crispy on the bottom and the top is starting to puff a little. Pierce any large bubbles on the top and flip dough. Spread with pizza sauce and add desired pizza toppings and continue to cook for an additional 4-5 minutes until toppings are hot and dough is cooked. Remove from grill, drizzle with oil and top with additional fresh basil if desired. Cut into desired portions.
          2. If saving dough to use later, wrap portions with plastic wrap and chill or freeze dough until ready to use. Allow enough time to defrost dough in refrigerator and bring either to room temperature prior to grilling. Once dough is at room temperature, continue by working dough into a thin disc and proceed with grilling.
          Recipe Notes

          Use purchased frozen bread dough if desired.  Allow dough to come to room temperature and divide into portions prior to proceeding.

          Regardless of the dough used, the key is to work each portion fairly thin so it cooks quickly enough on the grill before becoming too dark.  It's also important to not over fill the pizza with toppings, as too much prevents the toppings from heating through and melting the cheese.

          Grilled Lamb Koftas

          Grilled Lamb Koftas

          For those who don’t know, another passion of mine is overland travel, camping and the combination of both in our Jeep. My husband and I are self contained and have everything we need in the confines of a Jeep Rubicon with a roof top tent. We have hot water, power, fridge/freezer and the necessities required to live well for days when in the middle of nowhere. It’s quite amazing how much you can pack into a jeep with a little planning and the right gear, not to mention a pretty smart husband. We have the ability to go places that RV’s just can’t, which allows us to head into the hills for solitude and relaxation. It’s a shame our Canadian summers are so very short and there aren’t enough vacation days to do all that we want most years. Most of the time during the summer months it’s weekend getaways to the Rocky Mountain foothills and in the fall a longer trip to Canyonlands Utah. Grilled Lamb Koftas is Compelled To Cook’s first outdoor post and the weekend’s meal on the grill. Showing you that camping, whether it be tenting, or RVing does not mean a sacrifice on great food.

          For a weekend getaway Grilled Lamb Koftas are perfect. Easy to mix together and take little time to grill to perfection. No need to worry about making side dishes and salads, just stuff the juicy lamb koftas into a pita and top with your favourite sprouts, lettuce, onions and plenty of Minted Yogurt Sauce. I’ve used a combination of ground beef and ground lamb and added greek yogurt and chickpeas to the meat to add moisture and texture. They’re nicely spiced but not overpowering, making them great for the whole family. Enjoy!

          Recipe source for Grilled Lamb Koftas: Compelled To Cook

          Grilled Lamb Koftas
          Print Recipe
            Servings Prep Time
            6-8 servings 30 minutes
            Cook Time
            12 minutes
            Servings Prep Time
            6-8 servings 30 minutes
            Cook Time
            12 minutes
            Grilled Lamb Koftas
            Print Recipe
              Servings Prep Time
              6-8 servings 30 minutes
              Cook Time
              12 minutes
              Servings Prep Time
              6-8 servings 30 minutes
              Cook Time
              12 minutes
              Ingredients
              Minted Yogurt Sauce
              Lamb Koftas
              Servings: servings
              Instructions
              Minted Yogurt Sauce
              1. Stir together all ingredients and chill until ready to use.
              Lamb Koftas
              1. Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
              2. Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
              Recipe Notes

              Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well.   I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.

              Grilled Tomatillo Avocado Dip

              Grilled Tomatillo Avocado Dip

              My latest obsession is tomatillo salsa or variations of. Why? Because it’s fresh and spicy like salsa, but because of the avocados there’s just a hint of creaminess. Count in the fresh garlic and cilantro and you couldn’t find a better match for your favourite tortilla chip. Grilled Tomatillo Avocado Dip brings all the fresh spiciness that you’d expect but with a little smoky char flavour. It adds just a bit earthy bitterness that balances with all the acidity and creaminess from the avocado. It’s a fantastic pairing with my Spicy Grilled Vodka Shrimp

              While it’s pretty easy to throw all the ingredients into a food processor and call it a day, you won’t regret taking that extra step to the grill the veggies for this. It keeps several days in the refrigerator and freezes well too. So make up a batch and use it for a dip, topping for tacos or sauce for enchiladas. Enjoy!

              Recipe source for Grilled Tomatillo Avocado Dip:  Compelled To Cook

               

              Grilled Tomatillo Avocado Dip
              Print Recipe
                Servings Prep Time
                2 cups 15 minutes
                Cook Time
                5 minutes
                Servings Prep Time
                2 cups 15 minutes
                Cook Time
                5 minutes
                Grilled Tomatillo Avocado Dip
                Print Recipe
                  Servings Prep Time
                  2 cups 15 minutes
                  Cook Time
                  5 minutes
                  Servings Prep Time
                  2 cups 15 minutes
                  Cook Time
                  5 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Preheat grill to medium. Peel onion and cut into 1" thick slices. Cut lime in half. In a large bowl combine, tomatillos, jalapeños, lime halves and onion slices. Drizzle with oil to coat lightly.
                  2. Grill vegetables until starting to char and blister, turning occasionally to slightly char evenly, approximately 4-5 minutes. Remove from grill and allow to cool slightly.
                  3. In the bowl of a food processor add grilled tomatillos, onion, avocado, cilantro and garlic. Cut stem from jalapeños and cut in half, scoop out seeds and add flesh to processor. Juice grilled lime and add to processor. Pulse until combined but still a little chunky. Season with salt and garnish with additional cilantro and chopped red onion. Serve immediately with tortilla chips or chill until ready to use.
                  Recipe Notes

                  The purpose of grilling is to impart a slightly smoky charred flavour.  You only need to char the vegetables a little here to get the flavour.  Too much char will lead to bitterness.

                  Rusty Chicken

                  Rusty Chicken

                  What’s your favourite recipe from another foodie? I have many that have become tried and true that I go to again and again. It’s rather difficult to pick one favourite because they’re all great in their own way. Since it’s summer and prime grilling season my pick is Rusty Chicken from Chef John of Food Wishes  It makes the cut not because it’s fancy schmacy, but because it’s simple, uses everyday ingredients and is crazy good.

                  Why do I love it? Apart from the simplicity, it’s the seemingly odd combination of ingredients that not only marinate the chicken but reduces down into a gloriously sticky sauce that hugs the chicken and is amazing with rice. It starts as a pale brown liquid speckled with bits of mayo but when it heats and thickens, it gives way to a slightly tangy, sweet and spicy sauce that has a wonderful burnished colour, hence the “rusty”. The sugar in the marinade creates slightly charred and crispy edges on the chicken and if you’re inclined, you can heat the sauce right on the grill. Which of course means less dishes. When it’s just me and my man, I will serve the chicken right from the foil dish……I’m crazy like that.

                  While I stayed true to Chef John’s ingredients, I have altered the amounts to have extra marinade for sauce and I’ve opted to grill the chicken. During summer months this dish is seen regularly in the Compelled To Cook home and often when camping as well. Thank you Chef John for a great recipe. Hope you enjoy it as much as I do!

                  Recipe source for Rusty Chicken:  Adapted from Chef John of Food Wishes

                   

                  Rusty Chicken
                  Print Recipe
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time Passive Time
                    15 minutes 1 hour
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time Passive Time
                    15 minutes 1 hour
                    Rusty Chicken
                    Print Recipe
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time Passive Time
                      15 minutes 1 hour
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time Passive Time
                      15 minutes 1 hour
                      Ingredients
                      Servings: people
                      Instructions
                      1. Whisk together all ingredients except chicken. Place chicken in a glass or plastic dish and pour approximately one third of marinade over chicken and toss to coat. Add a little more marinade if needed to coat well. Cover chicken and remaining marinade and chill from 1-4 hours.
                      2. Preheat grill to medium. Grill chicken thighs for appoximately 7-8 minutes per side, adjusting heat if needed as the sugar in the marinade can burn. Meanwhile, place a disposable medium size foil pan on grill and add remaining marinade. Heat, stirring often until bubbling,thick and glossy.
                      3. When chicken is cooked add to marinade pan and toss to coat with sauce. Serve immediately.
                      Recipe Notes

                      Alternatively, you can use a regular saucepan on the stove to heat the marinade until thick and glossy.  Pour over chicken in serving dish and serve immediately.