Thanks to Smokin O’s for providing the product for today’s recipe.
For my second recipe of the #RecipeMakeover Challenge I decided to go with a main course. Normally when I make steak it’s a pretty big meal. There are potatoes and gravy and bread. To make the steak dinner healthier, I went with a salad topped with grilled veggies and Gorgonzola.
I grilled the beef on my propane grill, and by “I” I mean my husband. One day I’ll have to address my irrational fear of the propane grill, but that day is not today. One of the issues with a propane grill is that the meat doesn’t get the smokey flavor that comes with cooking over a campfire or a smoker. That’s where the Smokin O’s come in. Smokin’ O’s is a family owned company that uses the leftover wood products involved in the timber industry. It’s sustainable and American made and a great small business success story.
The Smokin O’s don’t need to soak, so they don’t require any advance planning. You put it on the grill and it starts to smoke in a few minutes and it lasts for about thirty minutes. So far we’ve used them on our Easter lamb roast and a few other grilled meals, and they’ve always worked really well.
For today’s steak salad I wanted a meal that was delicious, quick and healthy. Steak salad is something I would definitely order at a restaurant, but it’s not something that I make a lot at home. I forget how quick it is. I’m all about making things as simple as possible, so I used a bagged spinach and kale mix and some grape tomatoes, then I cooked some peppers, onions and mushrooms in olive oil. The salad is topped with the sliced steak and then I sprinkled it with Gorgonzola. This doesn’t even require dressing, which makes is even healthier! I love how the warm veggies and steak go with the cool lettuce and cheese.
The meat only took about ten minutes on the grill (I cook my steak until it reaches 140º), and that’s when I cooked the veggies. This whole thing takes about fifteen minutes. You could also make the steak and veggies ahead of time and then re-heat them when you’re ready to eat.
I served this for dinner for my whole family, and everyone loved it. It would also make a perfect brunch dish (especially if you added a poached egg!). A baguette would be a great addition, but I was trying to be a little healthier and cut out the carbs!
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Grilled Steak Salad
- 2 x 8oz steaks
- 1 onion
- 1 green pepper
- 1 red pepper
- 1 c. sliced mushrooms
- 1 c. grape tomatoes
- 1 bag fresh spinach
- 1 bag fresh kale
- crumbled Gorgonzola
- Pre-heat grill and add Smokin O’s. Remove steak from fridge thirty minutes before it goes on the grill and season with salt and pepper.
- Grill steak to an internal temperature of 140º.
- While steak is cooking, sauté the onion, peppers and mushrooms in olive oil.
- When steak is done, let rest for 10 minutes and then slice.
- Place greens on a large plate and then top with tomatoes.
- Add veggies to the salad and then top with steak and cheese.
- Serve immediately.