Steak Salad

Steak Salad with Blue Cheese and Cherry Tomato-Hot Sauce Dressing come from Bobby Flay’s Boy Gets Grill page 202. This was a great, fast and light meal after a day’s work. Putting it all together was simple. I first mixed up the dressing. The recipe calls for red wine vinegar, Dijon mustard, chipotles, honey, canola oil, chopped tomatoes, salt, ground pepper, and cilantro. I stirred all that up and set it aside. Meanwhile the grill was heating up. I had some bacon-wrapped beef filets that I brushed with oil and dusted them with kosher salt and ground pepper. I also cut up one green and two red bell peppers into large enough slices that they could not slip through the grill grates and I literally slung then across the grill just to hear them sizzle. When the steaks were done, I let them rest under foil while I put all the other salad ingredients together – lettuce, sliced tomatoes, olives, onion and crumbled blue cheese. I cut the filets into strips and assembled it all on the plate with the green and red grilled pepper strips. Last I spooned on the Tomato-Hot Sauce Dressing and it was ready to go.

Wisdom of the Grill. I wanted an internal temperature in the beef filets of about 135 degrees, a little more rare than normal, but I wanted the filets to finish cooking threw while they rested under foil. Remember you get about 10 extra degrees after the steaks come off. If you want 140 and you pull them off the grill at 140, you will likely get 150. This is why some grillers overshoot the target and end up with over done, dry meats. One of the secrets of the grill is to plan for the extra time so that you don’t overshoot.


I can’t think of anytime when an Overshoot is a good thing. It’s no good in golf. It’s no good when landing an airplane on a runway. It’s no good when putting a sailboat back in the slip and its no good on the grill.


May you always hit your target – especially on the grill!
Paul

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