Grilled Steak Salad With Poblano Vinaigrette

Recipe Ingredients

4		Beef rib-eye steaks - (6 oz ea)
1 cup	237ml	Mesa Steak Sauce - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Vidalia onion - cut 1/2"-thk slices
4		Plum tomotoes - sliced in half
		Olive oil - for brushing
8 cups	1896ml	Baby spinach - washed
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Olive oil
		Poblano Vinaigrette
2		Poblano pepers - roasted, peeled,
		And seeded
1/4 cup	15g / 0.5oz	Chopped red onion
3 tablespoons	45ml	Fresh lime juice
3/4 cup	177ml	Olive oil
1/2 cup	20g / 0.7oz	Spinach leaves
1 teaspoon	5ml	Honey
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place steaks in a shallow baking dish and cover with the Mesa Steak Sauce, let marinate for 2 hours, turning once.

Preheat grill.

Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest.

Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through.

Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste.

Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes and onions and drizzle with Poblano Vinaigrette.

Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smoooth. Add the honey and season to taste with salt and pepper.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A28) - from the TV - FOOD NETWORK

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