Grilled Steak Salad with Potatoes and Pickled Red Onion
Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 4
A grilled steak salad is a great option for dinner. A coffee-and-chile rub gives the meat bold flavor without adding extra calories. Hanger steak cooks quickly (4 to 5 minutes per side) and is best served medium-rare, so keep a close eye on it as it cooks. Remove the meat from the grill when it reaches 130°F to 135°F.
- 2/3 cup apple cider vinegar
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt, divided
- 1/2 cup vertically sliced red onion (from 1 small onion)
- 1 tablespoon finely ground coffee beans
- 1 teaspoon chipotle chile powder
- 12 ounce hanger steak (1 inch thick)
- 12 ounces baby Yukon Gold potatoes
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 5 cups mixed baby greens
How to Make It
Stir together vinegar, sugar, 1/4 cup water, and 1 teaspoon of the salt in a small saucepan; bring to a boil over high. Stir in onion; remove from heat. Let stand 15 minutes. Drain, reserving onions and 3 tablespoons pickling liquid.
Meanwhile, preheat grill to high (450°F to 500°F), or heat a grill pan over medium-high. Stir together ground coffee, chile powder, and remaining 1 teaspoon salt in a small bowl; rub evenly over steak. Place steak on oiled grates. Grill, uncovered, until a thermometer inserted in thickest portion of meat registers 130°F to 135°F for medium-rare, 4 to 5 minutes per side. Remove from grill; let rest 5 minutes. Slice against the grain into 1/4-inch-thick strips.
Place potatoes and 1 tablespoon water in a microwavable bowl. Cover with plastic wrap; microwave on HIGH until tender, about 5 minutes. Cut potatoes in half lengthwise. (Discard water in bowl.)
Whisk together oil, mustard, and reserved pickling liquid in a large bowl. Add greens and halved potatoes; toss gently to coat. Arrange mixture on a large platter; top with sliced steak and pickled onion.
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