Steak & Red Onion Salad

This is certainly a new take on salad and it is all about protein, protein and more protein with a balance of some greens.  So no rabbit food here!  Guys, this one is for you!  It is a meaty main-course packed with flavour thanks to the glazed rib-eye steak (as big as you want) and mustardy vinaigrette, with a little blue cheese for some decadence and depth.

The success of this salad is about having a good steak, so don't cut corners on this one.  I like to use an aged rib-eye beef steak, which is from the rib section.  It is both flavourful and tender, coming from the lightly worked upper area of the animal.  Also try and choose a steak with a good 'marbling' of fat which makes it perfect for grilling.

So the recipe called for sherry vinegar which I did not have in the pantry, so I simply mixed 2 teaspoons of white wine vinegar with 2 teaspoons medium sweet Sherry, and the result was fine. After all, playing in the kitchen should be about trying new things anyway.

Red onions are good to use as they are generally large and look great on a salad and offer a mild, sweet flavour.

Suitable for 2 foodie loves

RECIPE:
450g rib-eye steak
3 Tbsp butter, melted

For spice mixture
1 tsp paprika
1 tsp pepper
2 tsp salt
1 tsp garlic powder
1/2 tsp Piri Piri
1/2 tsp dried oregano
1/2 tsp dried thyme

Vinaigrette:
4 tsp sherry vinegar
1 tsp Dijon mustard
1 tsp honey
1/4 tsp garlic spice
Salt & pepper to taste

1 medium red onion, cut into rings
5 cups baby salad greens
1/2 cup cherry tomatoes, halved
60g blue cheese, crumbled

Heat griddle pan on a high heat
Mix spice on a dinner plate and coat steak generously on both sides
Dip both sides of the steak in the melted butter
Add to the griddle pan and cook for 3 - 5 min each side - pending how you like it
Transfer to a cutting board, wrap in foil and rest
For vinaigrette, combine vinegar, mustard, honey, garlic, salt and pepper in a bowl and whisk in 1/4 cup olive oil
Brush onion slices with 2 tsp oil, add to the the same griddle pan, cooking 3 - 4 min each side
Toss greens, tomatoes and enough vinaigrette to coat lightly over 2 plates
Remove steak from the foil and cut across grain into strips
Add on top of the greens with some onions
Sprinkle with blue cheese and drizzle with additional dressing.