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Recipes
Steak Salad
Steak Salad
Steak Salad
This combination of sirloin steak, cherry tomatoes, peppers, onion, and zucchini makes a great, hearty summer meal. The recipe is a specialty at the Woodford Reserve Distillery in Versailles, Kentucky
Recipe By:
Southern Living Off the Eaten Path
Prep
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Total
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Serves
5-6
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Salads
Beef and Exotic Meats
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Ingredients
Basil Vinaigrette:
1/2
cup
olive oil
2
tablespoon
finely chopped fresh basil
2
tablespoon
finely chopped fresh fl at-leaf parsley
2
tablespoon
balsamic vinegar
1
tablespoon
capers
1
teaspoon
Dijon mustard
1/2
teaspoon
salt
1/2
teaspoon
pepper
Dash of sugar
Steak:
1/2
cup
olive oil
2
tablespoon
ketchup
1
tablespoon
Bourbon
1
tablespoon
soy sauce
1
teaspoon
pepper
1/2
teaspoon
salt
2
lb
top sirloin steak
Vegetables:
12
small
round red potatoes
1
teaspoon
salt
1
cup
broccoli florets
1
cup
cherry tomatoes, halved
2/3
cup
thin red bell pepper strips
2/3
cup
finely chopped green onions
4
medium
carrots, cut thinly into diagonal slices
2
small
zucchini, cut into thin strips
Instructions
Prepare Steak: Stir together first 6 ingredients in an 11- x 7-inch baking dish. Add steak to marinade, turning to coat. Cover and marinate in the refrigerator 45 minutes, turning occasionally.
Meanwhile, prepare Vegetables: Bring 2 qt. water, potatoes, and 1 tsp. salt to a boil in a medium. saucepan; reduce heat, and simmer, uncovered, 18 to 20 minutes or until tender, adding vegetables; rinse under cold running water until broccoli is cool. Drain well. Let potatoes cool completely.
Meanwhile, prepare Basil Vinaigrette: Whisk together all ingredients in a small bowl. Cover and chill until ready to use.
Place potatoes, broccoli, tomatoes, and next 4 ingredients in a large bowl. Cover and chill until ready to use.
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Place steak on cooking grate, and grill 6 minutes on each side or until a thermometer registers 145° (medium-rare). Transfer steak to a plate; let cool completely. Cut steak into bite-size strips.
Add steak to vegetables. Drizzle with Basil Vinaigrette; toss well
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