|
Black & Blue Steak Salad
| Serves 2 |
| 1 |
Pound of your favorite Kroger steak (filet mignon, strip steak, top sirloin, flank steak, etc.) |
| 1 |
Teaspoon + 1 Tablespoon Private Selection Extra Virgin Olive Oil |
| ½ |
Teaspoon (or to taste) dry steak seasoning (Kroger Blackened Seasoning, Chef Paul’s Meat Magic, etc.) |
| 3 |
Tablespoons Private Selection Crumbled Blue Cheese |
| 1/4 |
Cup Ravenswood Zinfandel |
| 1 |
Bag Kroger’s Popeye Spinach |
| 2 |
Fresh Roma tomatoes, sliced |
| |
Private Selection Parmano Dressing, to taste |
| 1 |
Tablespoon (or to taste) flavored sliced almonds (like Sunkist Original or Honey Roasted, found in the produce department) |
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Rub some oil lightly all over the steaks and then season the steaks.
- Heat a large skillet over medium-high heat for 1 minute, add 1 tablespoon olive oil, swirl to coat, and sear the steaks for 1 minute per side. Turn the heat to medium-low and continue to cook, turning every minute, until done almost to your liking – they’ll continue to cook after adding the wine.
- Turn heat back to medium-high, remove the pan from the heat, and add the wine and blue cheese. Wait until the wine has stopped steaming and return the pan to heat. Simmer until most of the liquid evaporates, turning once or twice to coat well. Remove the steaks to a plate, cover to keep warm, and let them rest for 5 minutes.
- Heat the bread according to package directions and slice.
- While the bread heats, toss the spinach with the Parmano Dressing. Put a mound of dressed spinach in the center each plate, slice the steak into thin slices (across the grain), and arrange on top of the spinach. Arrange tomato slices around the outside of the spinach, drizzle with the Parmano Dressing, and top with flavored sliced almonds. Accompany with the Ravenswood Zinfandel.
CHEF’S NOTE: RAVENSWOOD ZIN is synonymous with big, rich, full-bodied, and intense wine. Why? NO WIMPY WINES! has long been the credo of Ravenswood Winery in Sonoma, California. It expresses their commitment to making full-flavored wine – notably Zinfandel – and promoting in a way that won't put people to sleep. Ravenswood believes wine is one of the most fascinating and fun things in life and it belongs on the table — not on a pedestal or in an ivory tower.
Winemaker Joel Peterson says, “The odds are good that you'll find a reliable bottle of Ravenswood in any store or restaurant that you might walk into, anywhere in the country.”
|
