I love red meat. I love pasta. Salads? Um no. Lets get one thing straight: I will never be a vegetarian. Ever. And salads… well they just don’t do it for me. But THIS salad has it all: STEAK, ORZO, gorgonzola CHEESE, heirloom tomatoes, peppers and red onions. I also added fresh cilantro, because cilantro and flatiron steak are a heavenly combination. The best part of this salad is, it can be a hearty lunch or dinner meal, or a beautiful side salad. For the dressing, I came up with a shallot and ponzu balsamic vinaigrette. The shallots give the dressing a mild garlic, green onion flavor and ponzu is a citrus soy sauce that the Japanese have perfected. They often marinade their meats and fish in this tangy sauce. I fell in love with it when I worked at a sushi restaurant in high school. Both the ponzu and the shallots give a classic balsamic vinaigrette a fresh and adventurous taste.Always season every layer of your dish. The classic seasoning for steak? Salt and pepper. You can never go wrong.
The key to great grill marks is to leave the meat in one spot long enough to get those great crispy lines, then turn it 90 degrees to get the cross hatch. It gives your meat a delicious flavor that you can see… you eat with your eyes first right?
Whenever I can, I will add pasta to salads. The pasta gives the salad that extra hearty ingredient that keeps me full. Not to mention, the pasta soaks up that delicious dressing, and the flavor is to die for.
The one thing every dish needs? CHEESE. I always think the prefect cheese with steak is either gorgonzola or blue cheese. This time around I went with gorgonzola which paired with the zesty citrus shallot ponzu dressing.Shallot and Ponzu Balsamic Vinaigrette
2 tablespoon of ponzu sauce
1 shallot, sliced thin
1 tablespoon of Dijon mustard
3/4 cup of olive oil
1/2 cup of balsamic vinegar
2 tablespoons of sugar
* Thinly slice the shallot and add to a mixing bowl. Add 2 tablespoons of ponzu sauce. Add 1/2 cup of balsamic vinegar, 3/4 cup of olive oil, 1 tablespoon of Dijon mustard and 2 tablespoons of sugar. Mix it all together and you have a zesty sweet sauce.
Serving Size: 4 adults
2 pounds of flatiron steak
2 cups of orzo
4 cups of your favorite salad mix (I used garden mix here, I also like romaine for this salad)
10 small heirloom or cherry tomatoes
2 bell peppers
1 red onion
4 tablespoons of fresh cilantro
As much gorgonzola cheese as you like
In a small sauce pan, bring salted water to boil and add orzo. Cook the orzo about 8 minutes or until al dente. Set aside and let cool.
Salt and pepper both sides of your flatiron steak. Heat your grill or grill pan on high. When the grill is hot add the steak. Let the steak cook for 5-7 minutes, then turn 90 degrees to give the steak great cross hatch grill marks. Let the steak cook about 10-12 minutes on each side to get a medium done steak. When you take the steak off the grill, let it rest for 5 minutes to keep the juices from running out when you cut the steak.
Place your salad mix on a serving plate. Slice your red onion, bell peppers, and cherry tomatoes into bite size pieces and mix in with your mixed salad. Add half of the cilantro and the cooled orzo to the salad and mix. Place the sliced steak on top of the salad and second half of the chop up cilantro on top of the steak for garnish. Add gorgonzola cheese and spoon the dressing over the salad. Enjoy!