Oct 30, 2009 11:23 am US/Pacific
Bistro Steak Salad With Pinot Pine Nut Vinaigrette
BISTRO STEAK SALAD WITH PINOT PINE NUT VINAIGRETTE
2 10-12 oz. bistro tenderloins, pre cleaned
1tsp. kosher salt
1 tsp. fresh ground pepper
1 TB rosemary, finely chopped
4 large portabella mushrooms, cleaned
1/4 cup kikkoman teriyaki glaze
Vinaigrette:
2 TB toasted pine nuts, finely chopped
1/2 cup pinot gris
1/4 cup olive oil
1 TB. honey
2 TB apple cider vinegar
1 TB dijon mustard
2 TB fresh grated parmesan cheese
2 TB walnut or hazelnut oil
2 TB chopped parsley
1 clove garlic, finely chopped
16 oz. fresh field greens or spring mix
1 pint heirloom cherry tomatoes, halved
1/2 cup fresh basil chiffonade
1 8 oz. wedge brie cheese, sliced thin
Recipe Directions:
preheat grill or bbq
rub steaks with salt, pepper and rosemary mixture
place on grill and cook until medium or medium rare, approx. 10-12 minutes
brush portabella mushrooms with teriyaki and grill until soft 5-6 minutes
whisk together ingredients for vinaigrette, set aside
toss greens with the cherry tomatoes and basil, dristibute evenly between 4 salad bowls or plates, place 5 or 6 slices of brie cheese on top of each salad
remove steak and mushrooms from grill, slice each steak into 8 thin pieces and each mushroom into 4 pieces, place 4 pieces of mushrrom and steak on top of each salad, directly on top of brie cheese
finish each salad with generous helping of vinaigrette on top, garnish with fresh basil, toasted pine nuts and a drizzle of honey
Capitol Garage
1500 K Street
Sacramento
916.444.3633
www.capitolgarage.com
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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