Memorial Day BBQ: NY Strip Steak and Spring Leaf Salad with Goat Cheese

Ever since we got rid of our old grill (which traveled all the way here from Canada before sputtering to its expiration) and bought a new one, I’ve had trouble dragging my husband away from it.

Here’s what went on it recently, faithfully and perfectly cooked, thanks to the attention-holding properties of a perfect spring afternoon, a cold beer, and a Weber iPhone app 😉

For the Steak (medium rare):

  1. Sprinkle liberally with salt and pepper, minced garlic (if you like), and several squirts of Worcestershire sauce
  2. Leave for at least an hour
  3. Preheat the grill and put the steak on direct heat, about 6 mins
  4. On indirect heat (ie away from the lick of flames), cook further for 4-6 mins
  5. Leave to rest – if you can – for a few minutes, then slice and serve with salad and/or sides

Spring Leaf Salad with Goat Cheese

  • In a bowl full of spring-mix lettuce, frisee and spinach, crumble as much goat cheese as you like
  • Sprinkle cranberries and sliced, toasted almonds all over
  • Add tomatoes

Salad dressing

  1. In a clean jam jar, add a tsp of mustard, 1 tsp minced garlic, juice of a lemon and light olive oil, with a squirt of honey. Shake thoroughly with lid on and season to taste.

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May 30, 2010. Tags: , , , , , . Barbecue, Grill, Summer.

4 Comments

  1. nancy replied:

    Yum! looks sooo delicious!

  2. leila replied:

    this looks so yummy, Bernadette. Steak salad is one of my favorite things, I must say. Can’t wait to try this recipe.

    • divaindoors replied:

      Steak salads are great. And a little is enough, I find, to make a filling meal!

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