Yesterday was a good day for a salad. Having previously discovered homemade potato chips, and then eating them all, I was due for some raw greens. Luckily, my gang loves a good salad, so here’s an easy one for you. The glaze turns already delicious steak into something magical. Use any salad ingredients you like and have fun.
I also recommend having a good kitchen helper. Mine just tidies up the floor for me, but every little bit helps.
Oh, and 5 points if you got the Firefly reference in the title of today’s post.
Balsamic Glazed Steak Salad
2-3 steaks, any cut you like, but thicker is better
4-5 cups chopped greens: iceberg or romaine lettuce, baby spinach, etc.
3 tomatoes, wedged
2 avocados, wedged
1 cucumber, sliced
1 celery stalk, diced
1 carrot, shredded
broccoli, chick peas, shredded parmesan cheese, etc.
for the glaze
1/2 cup cold water
1 TBSP cornstarch
1/2 cup brown sugar
1/4 cup balsamic vinegar
2 TBSP soy sauce
A few hours before your meal, lightly salt and pepper the steaks, drizzling with 1 TBSP Worcestershire sauce, if desired. Return to refrigerator, then remove to counter to rest 30 minutes before cooking.
Place the steaks on a grill on high heat about 3-4 minutes per side, depending on thickness of cut. Remove from grill and keep warm.
Add the cold water and cornstarch to a small saucepan, combining until the cornstarch dissolves. Add the remaining glaze ingredients and bring to a boil, stirring constantly. Reduce heat and simmer until thick, about 3 minutes. Remove from heat.
Cut the steaks into strips and return to grill. Brush with the glaze until a nice crust begins to form, turning frequently, taking care not to overcook. About 4 minutes. Remove from grill, tent with foil and rest for 5 minutes.
Place all salad ingredients in bowls and top with dressing of choice. We recommend Balsamic Vinegar or Toasted Asian Sesame Dressing. Enjoy.