M'lady and I both had a hankering for some steak - some real red and juicy hunks o' beef. But we recently went on a veggie frenzy in Haymarket (Boston's superbly cheap open-air market), and you have to use those veggies up quick! So we decided to satiate our carnivorous urges and our need to use our greens by tossing everything on the grill together, throw it all in a bowl, and glue it all together with a spritz of red wine vinegar.
I was reminded of what I learned a few months ago while listening to one of the authors of Modernist Cuisine - that real smokey grill flavor that everyone tries to capture with various flames or woods is in fact caused by animal fat dripping and evaporating into the fire. So I kept all the fat on the tips and placed them over a higher temp flame - the fat melted like butter, and everything on the grill tasted a million times better than usual.
Side note, I always have additional pictures, shared recipes, and will soon have a spice giveaway on my Facebook page. I hope you check it out - it's a GREAT way to find new foodie friends and excellent recipes.
1 lb steak tips
1 small red onion, sliced into rounds
10 or so stalks of asparagus
1/4 cup olive oil
1/4 cup vinegar
2 medium red potatoes, cut in half
3 stalks of celery, chopped
15 oz can chickpeas
2.5 oz baby spinach
1/2 cup red wine vinegar
2 tbs Italian seasoning or dried oregano
Salt and pepper
2. In a large bowl, mix the oil and vinegar. Add salt and pepper to taste.
3. Add the onion, asparagus, and steak tips, making sure all are coated thoroughly. Let sit for 20-30 minutes
4. Cut the potatoes in half and chop the celery
5. Preheat the grill to medium-high heat, and add the steak, asparagus, and potatoes directly over the heat. Place the onions on a shelf or over a turned off burner.
6. Let cook, turning occasionally. Medium-rare steak will cook for about 4 minutes per side. Let the asparagus blacken a little, and let the onions singe just slightly around the edges. The potatoes' skin should be a crispy, dark brown.
7. Remove from the grill, and cut the steak into strips
9. Combine the red wine vinegar and Italian seasoning in a small bowl, then drizzle over the salad mixture
10. Place the steak strips on top of the salad, and arrange the asparagus in bunches over the steak
Questions? Additions? Comment below, or email CutsEveryday@gmail.com