I have to say that this salad was the best game dish I have had yet! I got the idea for this recipe from a local restaurant here in Bozeman… called Ale Works. It’s one of our favorite spots and we always order one of two things – Fish Tacos (yum) or Steak Salad. This steak salad is pretty much exactly how they serve it…..so thanks Ale Works for the inspiration!
I wrote about my marinade for these steaks in yesterday’s post – red wine, balsamic vinegar, garlic, pepper, hot sauce, lemon juice, and soy sauce….the quantities are on the Marinades post if you need them.
The steaks turned out excellent! They were loin cuts….so fairly tender compared to other cuts. I would adjust the marinade slightly by decreasing the red wine a half cup and adding a little orange juice.
Steak Salad Ingredients and Fixings
Halved Cherry Tomatoes…..get a variety of colors
Blue Cheese crumbles
Game steaks of your choice (I recommend a loin steak for this recipe)
Splash of Balsamic Vinaigrette
Freshly Ground Pepper
I began by sautéing the mushrooms in a bit of butter. I drained and rinsed the Cannellini beans and warmed over the stove top with a drop of olive oil so that they would not dry out. While these fixing were slowly cooking Mark got the steaks ready….remember for more tender cuts of steak…..HOT and Fast. Mark heated a skillet with some olive oil to medium high. When the pan was good and hot he began cooking the steaks…..I would say cook for a few minutes per side. Once the steaks had the firmness of the palm of your hand…we took them off the heat to sit for a few minutes.
While I waited on the steaks to gain their maximum juiciness… I arranged the salads with the lettuce, halved cherry tomatoes, sauteed mushrooms, beans, and blue cheese. Mark sliced the steaks into fairly thin strips and added them to the salad. Some fresh pepper and a splash of balsamic vinaigrette and voila!!…. a light, DELICIOUS, protein packed, healthy dinner.