Grilled Steak Salad with Cabernet-Oregano Vinaigrette

Don't you just adore a quiet evening on the patio that consists of a special someone and a fresh salad of mixed greens, enticingly pure toppings and homemade dressing after indulging in a bit too much junk food all week? 

You and me both.

There is just something so delightfully satisfying about this grilled steak salad which is manageable even on the most hectic of nights.

I dare you to try it.  And grab an ice cold beer to go along, or a luscious red wine if you prefer ;)

Aww, the simplicity of life...

...And of this dressing I whipped up from scratch and now want to bottle in cute ball jars to keep on hand in the fridge. I promise you will lick up every last drop, and I promise not to judge as you do!

Here's what I started with from a slightly gourmet grocery store, but I'm sure you can find it anywhere or at least an oil and vinegar that's comparable.

I also added some Dijon mustard and honey as my sweetener, and the most beautiful golden-oregano I've ever seen.  You can definitely use standard green oregano and it will be just as perfect.  I just happened to pick from my Dad's amazing garden. 

Lucky me!

So lovely.  And smells absolutely delicious!

I hope you feel invigorated after such bright, fresh flavors!

Enjoy!

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Ingredients for Grilled Steak Salad with Cabernet-Oregano Vinaigrette

by Splendor in the Kitchen

Cabernet-Oregano Vinaigrette {see below}

1/2 Lb Mixed Greens

1 Heirloom Tomato, chopped

1/2 Red Onion, sliced paper thin

4 Peppadew Peppers, drained

1/4 Cup Roasted Red Peppers,sliced & drained

1 Ear Corn, husked and silk removed

1 Avocado, pitted and chopped

1/4 cup Crumbled Blue Cheese

2 Filet Mignon Steaks {or your favorite cut of beef}

Olive Oil

Salt & Pepper

1 Tbsp. Fresh Garlic Puree

1 Sprig of Fresh Rosemary, removed from stem and chopped finely

Sprinkle of Prime Rib Seasoning

Ingredients for Cabernet-Oregano Vinaigrette

by Splendor in the Kitchen

4 Tbsp Dijon Mustard

4 Tbsp Cabernet Vinegar

1 1/2-2 Tbsp Honey

2 Tbsp Fresh Oregano, chopped roughly

1/2 Cup Meyer Lemon Olive Oil

Salt & Pepper to Taste

Directions

In a small glass bowl, prepare salad dressing by stirring together, mustard, vinegar, honey, and oregano.  Slowly pour in olive oil, whisking until the dressing is completely combined and there is no oil showing.  Add salt and pepper to taste.  Add more honey if dressing is too tart.  Cover with plastic wrap and store in fridge while preparing salad.

Directions for Grilled Steak Salad

Heat outside grill/bbq to medium-high heat for 10 minutes.  Place 1 ear of husked/cleaned corn on the grill and cook for a few minutes, turning to get small amounts of black char all over the corn.  Remove from heat and cut corn off the cob. Set aside and leave grill on for the steak.

Rub olive oil, rosemary and garlic on both sides of steaks. Lightly sprinkle prime rib seasoning, salt and pepper on both sides of steak as well.  Set aside on a plate.

Chop mixed greens, a handful at a time and place in  a large salad bowl.  Layer corn, tomato, roasted red peppers, peppadew peppers, red onion, avocado and blue cheese over mixed greens. 

Sear the steaks over medium-high heat on the grill, flipping the meat only when a you see grill marks. Watch closely, depending upon the thickness of meat.  Grill to medium-rare. Remove from heat and allow to rest covered on a plate for at least 5 minutes. Slice the steaks about 1/4 inch thick and set on top of your salad. 

Crack freshly ground pepper on salad. Drizzle with Cabernet-Oregano Vinaigrette and toss before serving. 

Serves 2