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 DressingIt’s easier than you think and you probably have everything on hand already.Enjoy!
Recipe source for Grilled Steak Salad: Compelled To Cook
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.
Preheat grill to medium high.
Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
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.
While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
I recommend using homemade dressing, you just can't beat it. Here's a link to my Catalina Dressing.
A long, long time ago I used to make wings similar to these piquant Catalina Wings.I was in college and had a summer job cooking at a golf and country club.The food was basic fair, nothing too over the top, catering to the golfing crowd, small banquets and business meetings. It was a fun job, good people to work with and a happy crowd, because they’re golfing of course.It wasn’t unusual for the dining room to be filled with thirsty golfers looking for a mid afternoon snack and beverage.
Like many places of the time, we offered hot wings, but not everyone liked there wings “hot”. So to please the masses we mixed the hot sauce with Catalina Dressing to lighten some of the heat.The ratio of dressing to hot sauce was adapted to make the wings mild, medium or hot.We didn’t have a formula, it was always eye balled, so I doubt anyone ever got the same plate of wings twice.It’s the memory of this job and the tossing of bowl after bowl of chicken wings that Catalina Wings are derived.Not new in concept but these Catalina Wings are made with fresh Catalina dressing, making them zesty and sticky.You’ll love them!
Recipe source for Catalina Wings: Compelled To Cook
Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.
It will soon be summer with salads of crisp greens and bitter radicchio.What better way to dress your salad than with homemade Catalina Dressing.I’d say it’s a bit of a forgotten dressing, one that’s been in the shadows of more trendy dressings made with avocado and tofu.Kinda like it doesn’t get to hang out with the cool dressings, but there’s no reason for the snub.Catalina Dressing is sweet and zingy, and just what your greens are screaming for.
It’s not new and maybe even a bit old fashion, but I thinks it’s more that everyone has forgotten how good it really is and all the other great uses it has.Dressing is dressing you might think, but how about mixing it with mayonnaise for a great burger and sandwich spread.
Next, you’ll want to add a generous splash of sriracha to that spread and serve as a dip for sweet potato fries or potato wedges.
Oh, and did I mention Catalina Dressing makes fantastic chicken wings, yes you read that right, CHICKEN WINGS.Coming soon to the blog, I promise!So never, never underestimate this humble salad dressing, it’s anything but boring.
Recipe for Catalina Dressing adapted slightly from: Epicurious
Add all ingredients to a medium bowl and whisk until smooth. Allow to rest at room temperature for at least 1 hour to meld flavours. Move to fridge if not using shortly after. Will keep for 1 week refrigerated.