I think I have to add another chef to my short list of favorites. Really, there are just a handful of chefs that I routinely return to, and I think I need to add Sara Foster to that list. Whenever I page through cookbooks, I pencil or pen in a little dot next to the title, which lets me know that I want to try that recipe. I usually don’t bother doing that in Sara Foster cookbooks, because I would basically be dotting every page.
As I was flipping through Sara Foster’s Casual Cooking: More Fresh Simple Recipes from Foster’s MarketI found the perfect recipe for the switching of the seasons. A grilled steak salad, which featured some of the late summer early fall veggies. And perfect it was. It was seriously good. Usually when I grill veggies, I just toss them in some olive oil, with some salt and pepper. The addition of the balsamic vinegar was just the little tang that the veggies needed and one that I’ll be using over and over again. The only changes I made were to cut the veggies to bite size and grill using a grill basket.
Grilled Steak Salad with Grilled Vegetables
Serves 2 to 4
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 6 ounce New York strip or rib-eye steaks
freshly ground black pepper
2 tablespoons fresh rosemary
1 red bell pepper, cut into 1 inch dice
1 small zucchini, cut into 1 inch dice
1 red onion, cut into 1 inch dice
4 ounces baby bella or button mushrooms
Rosemary mustard vinaigrette
3 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
1 shallot minced
1/2 cup extra-virgin olive oil
1 teaspoon chopped fresh rosemary
salt and fresh ground black pepper
4 cups loosely packed mixed baby greens, washed and drained
Preheat gas grill to high.
Rub steak with 1 tablespoon of the olive oil and 1 tablespoon of the balsamic vinegar on both sides. Sprinkle both sides with the pepper and half the rosemary. Set the meat aside to come to room temperature, while you grill the vegetables.
Put the bell pepper, zucchini, onion and mushrooms in a large bowl. Add the rest of the olive oil (2 tablespoons), vinegar (2 tablespoons), and the rest of the rosemary (1 tablespoon). Season with salt and pepper and toss to coat. Add to a grill basket and grill for about 6 minutes, stirring, until they’re tender, but still slightly crunchy. Transfer to a large bowl.
Season both sides of the steak with salt and grill for about 5 minutes per side (depending on the thickness of your steak). Transfer the steak to a cutting board and let rest for 5 minutes.
Prepare the vinaigrette by whisking together the vinegar, mustard, and shallot. Gradually whisk in the olive oil. Stir in the rosemary and season with salt and pepper.
Add the greens to the vegetables in the bowl and toss with 1/2 cup of the vinaigrette. Add steak and toss too, or serve the steak sliced on top. Add additional vinaigrette and salt and pepper if necessary.