Friday, May 7, 2010

Charbroiled Montreal Strip Steaks with Spring Mix Greek Salad

If you are thinking McCormick's Montreal Steak Seasoning, please stop.  You might as well buy a bag of salt if you think that qualifies as seasoning.  Instead, I'm using the real stuff straight from the source, Schwartz's Deli in Montreal.  Check out the picture below and you'll find a nice array of dried herbs and spices, without a load of salt.

I could devote an entire day writing about the city of Montreal.  The food, the women, the culture . . . basically, if you haven't been.  Go!

This is a quick weeknight meal that's packed with flavor.

Bon appetit!

Charbroiled Montreal Strip Steaks with Spring Mix Greek Salad
2 8 oz Strip Steaks
Extra Virgin Olive Oil
Schwartz's Montreal Steak Seasoning
4 Cups Spring Mix Salad Blend
1 Roma Tomato, seeded and diced
1/2 English Cucumber, diced
1/4 Small Red Onion, sliced paper thin
Aged Balsamic Vinegar
Kosher Salt
Fresh Cracked Pepper
Feta Cheese

Generously coat steaks in olive oil and allow to rest at room temperature.  Bring a grill/broiler to medium high heat.  Add steaks to direct heat and grill 1-2 minutes, turn 45 degrees, and grill for another 1-2 minutes.  Flip steak, season well, and cook for another 2-3 minutes for medium, or to your preferred taste.  Remove steaks from heat and rest.  Meanwhile, combine one part vinegar to three parts olive oil, and season with kosher salt and fresh cracked pepper.  Whisk mixture until combined.  Add salad blend and dressing into a mixing bowl and toss until greens are evenly coated.  Begin plating by placing a handful of dressed greens on one side of the plate.  Top evenly with diced tomato, cucumber, and red onion.  Next, add crumbled feta cheese to taste.  Finally, add steak to plate and serve.

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