Shiny! Balsamic Glazed Steak Salad

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

Ingredients

serves 4

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

Directions

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.