Monday, March 11, 2013
Steak Salad with Watercress, Blue Cheese, and Cherry Tomato - Hot Sauce Dressing - Boy Gets Grill
For the Dressing:
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons chipotle puree (Puree chipotle chilies in adobo sauce in food processor until smooth)
1 tablespoon honey
salt and freshly ground black pepper
1/2 cup mild vegetable oil, such as canola
1 cup cherry or grape tomatoes, cut in half
3 tablespoons chopped fresh cilantro leaves
Whisk together the vinegar, mustard, chipotle puree, and honey in a medium bowl. Season to taste with salt and pepper. Gradually whisk in the oil until emulsified. Fold in the tomatoes and cilantro and let sit at room temperature for 30 minutes.
For the Filets:
1/2 cup olive oil
10 cloves garlic, finely chopped
2 tablespoons ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 (8oz) filets mignons
Heat your grill to high.
Combine the olive oil, garlic, cumin, salt and pepper in a small bowl and mix to form a paste. Rub each steak on one side with the mixture.
Grill the filets garlic side down until crusty and golden brown, 3-4 minutes, being careful not to let the garlic burn. Turn the filets over, reduce the heat to medium or move to a cooler part of the grill, and grill until medium-rare, 5-6 minutes more.
Remove the filets from the grill and let rest 5 minutes. Cut into 1/2 inch thick slices and set aside at room temperature.
For the salad:
4 large handfuls watercress
8 ounces blue cheese, preferably goat's milk, crumbled
1/2 red onion, thinly sliced
Fresh cilantro leaves
Divide the watercress, cheese, and onion among 4 large plates. Divide the sliced meat on top and spoon tomatoes and a few tablespoons of the dressing over the top. Garnish with cilantro. Serve immediately.
Makes 4 servings.