by Liz Turner & The Blue Apron Cooking School
Last month, we celebrated the 4th of July. It was great fun and the best part of it was we were able to do so with our long-time close friends. These are friends we have known for so long our kids grew up together. In fact, they often feel more like cousins than friends. We share many memories of vacations, milestones, and simple times of just enjoying each others’ company.
For our big night of celebration we settled on a traditional menu of grilled steaks, stuffed baked potatoes, and Caesar salad. The men headed off to the store with shopping list in hand. When sending men to buy red meat, you need to be prepared. It’s like sending kids to a candy store. They returned with a mountain of the stuff! After a substantial amount of ribbing from us females, they set to work on what they love almost as much as the meat itself—grilling!
I must say, each beautiful steak was grilled to perfection, but after savoring as much as we possibly could, we were faced with a substantial amount of leftover meat. Leftover grilled steak? The options are many. Did we want to have steak and eggs for breakfast or perhaps fajitas for lunch? The next day it was decided a grilled-steak salad would be perfect.
In a salad the amount of leftover steak would for sure be plenty to feed everyone, as our group now had grown a bit larger as more kids and their friends had arrived. It would be a refreshing and lighter change from the rich, heavy meal of the night before; and using up leftovers is such a smart and economical thing to do. I have a favorite recipe for grilled-steak salad and was happy to make and share it with them—and now with you. I hope you enjoy it.
Southwestern Cobb Salad with Chili-Rubbed Grilled Steak recipe
(If using leftover steak, omit the first part of the recipe for seasoning and grilling the steak.)
1-½ lbs. good quality steak, such as New York Strip, Top Sirloin, or Rib Eye
½ tsp. coarse salt
2 Tbs. chili powder
1 Tbs. olive oil
6 cups torn romaine lettuce
2 medium tomatoes; seeded and chopped
2 avocados; halved, seeded, peeled, and chopped
2 oranges; peeled and sectioned
½ of a medium jicama(about 2 cups); peeled and chopped (we couldn’t find jicama, so my friend suggested water chestnuts—brilliant!
1 cup feta cheese; crumbled (a blue or gorgonzola cheese can be substituted)
thinly sliced green onion tops for garnish
Preheat grill or broiler. Season meat generously with salt. In a small bowl, combine chili powder and olive oil. Brush mixture on both sides of beef. Grill or broil until medium rare (145 degrees) or to taste, turning once. Transfer meat to cutting board, cover loosely with foil and let stand 5 minutes. Cut into thin strips. Divide torn romaine among individual bowls. Arrange, tomatoes. avocados, orange sections, and jicama, atop. Then top with grilled steak and feta cheese. Season with salt and pepper. Garnish with green onions. Serve with Chipotle Dressing & freshly ground coarse black pepper. (I also like to toss the salad with dressing, then top with steak and cheese.
Chipotle-Buttermilk Dressing recipe
2/3 cup mayonnaise
2/3 cup buttermilk
6 Tbs. snipped cilantro
4 cloves garlic; minced
1 Tbs. chipotle hot sauce (more or less to taste)
4 green onions; thinly sliced
2 tsp finely shredded orange peel
1 tsp salt
In a medium bowl, combine ingredients and whisk well to combine. Serves 6-8.
Liz adapted this recipe from The Food Network Kitchens Cookbook (2003)
article and recipes provided by Liz Turner and The Blue Apron Cooking School.
The Blue Apron Cooking School Upcoming Classes
Blue Apron’s Corner Cafe—the recipes!
Tue. 8/23 @ 10:30 A.M.
Wed. 8/24 @ 10:30 A.M.
Mastering “The Sauces”
Tue. 9/13 @ 10:30 A.M.
Wed. 9/14 @ 10:30 A.M.
Party Food with Wine Pairing
Wed. 10/12 @ 10:30 A.M.
Thur. 10/13 @ 5:30 P.M.
Fall Flatbreads and Pizzas
Tue. 10/25 @ 10:30 A.M.
Wed. 10/26 @ 10:30 A.M.
Classes Still to Come!
November & December
Hearty Fall Harvest and Holiday Brunch & Tea Party. Details and dates to be announced soon!