Tuesday, August 4, 2009
Curried Steak Salad with Candied Walnuts, Gorgonzola and Fuji Apples
Sometimes you just want something quick and fresh. Yeah, yeah, your first thought being, "but steak doesn't sound quick or fresh." It is, though...or at least, it can be. Particularly when you couple it with a cold salad. Here's a good rendition, although there are 50 ways you could change it up.
I prefer flank steak. It's low-fat, very adaptable, and works well with a salad. I usually buy a large pack at Costco and cut it up into strips about 4" - 5" wide (just individually wrap, then bag and freeze the pieces you won't use immediately). Seasoning on this one I'll give in ratios, since I don't know whether you're using one piece, 2 pieces or whatever of steak. The key is to really spice it up. It seems like so many people are scared to use a lot of spice...go ahead and get down with your bad self, you'll appreciate the effort.
1 1/2 - curry powder
1 - cumin
1 - coriander
1/2 - pepper
1/4 - salt
1 - garlic
1 - paprika (I used Hungarian sweet, but you can do smoked as well)
Grind all this in a spice mill and slather it on your steak. Let the steak sit on the counter for about 1 hour before you cook it. I've found that this is a key to cooking good steak of any type - letting the temp raise before you cook. Turn your grill on high and sear for 4 minutes, then flip and sear another 4 - 5 (medium rare). Remove, tent with foil and let rest 5 minutes before slicing.
1/2 Cup chopped walnuts
1/4 Cup sugar
2 pads butter
Melt and stir on low heat for about 10 minutes. Stir often and don't let burn. Cool on a tray and stir/shake often.
Romaine lettuce, sliced
Fuji Apple, skinned, sliced
Gorgonzola (I buy a small tub at Trader Joes), crumbled over
Shake walnuts over the top
Top with a few slices of steak
As for dressing, I really like Girard's Champagne Dressing, but you can pretty much use your favorite or make your own.