Serving grilled steak in a salad has several advantages: It makes the meat go further, and it requires only a fairly lean cut of meat. When the grilled steak is served hot, it really feels more like a meal. You can grill the meat and vegetables outdoors or indoors, or broil them.
- 2 large carrots, peeled and sliced on the long diagonal about 1/4 inch thick
- 2 portobello mushroom caps, sliced 1/4 inch thick
- 1 large onion, sliced 1/4 inch thick
- 1 cup store-bought red wine vinaigrette
- 1 pound London broil or round steak, about 1 1/2 inches thick
- 1 1/4 pounds mixed field greens
- 2 ounces crumbled blue cheese (optional)
- Preheat the grill or broiler.
- Put the carrots, mushrooms, and onion in a large plastic bag. Add 1/4 cup of the vinaigrette and shake to coat.
- Grill or broil the meat for 4 to 5 minutes per side; it should still be rare. Remove from the heat and let it rest for 5 minutes for the juices to settle. Meanwhile, drain off the marinade form the vegetables and add them to the grill or broiler pan; discard the marinade. Grill the vegetables until tender but not limp, 3 to 4 minutes per side.
- In a large salad bowl, toss the field greens with the remaining vinaigrette. Divide the salad equally among four or more plates. Top with the grilled vegetables. Thinly slice the steak and lay the slices over the tops of the salads. Sprinkle with blue cheese, if desired.