A perfectly grilled steak (red) served on a bed of grilled onions (white), over a fresh tossed salad with balsamic vinaigrette and blue cheese
christine: if you’re in the mood for a tasty salad this holiday weekend…you’ve come to the right place for some tips. chef mick is out at the cherry creek arts festival with maureen mccann to talk about red white and blue steak salad. > >maureen: it looks good and it smells good. tell us about this. . > > it’s a special salad that tastes great and is also healthy. i will take an 8 oz steak and serve two-three people with that. so the portion will be somewhat small. you want to grill it nice and slow. taken off the grill a little bit early and let it rest. the juices are running all over the place. that’s because i allowed it to rest. it’s nice and you see. i also grill some onions. i put some oil as well as some salt on them. i grill them slowly. i’m using some things out of my garden to make the salad. i also have some bell peppers carrot strips and balsamic vinegar. i also grilled so
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