Grilled Steak Salad with Honey Shallot Raspberry Vinaigrette
Thanks for stopping by at fixmyrecipe.com, Chef Billy Parisi here. Our new fix goes to Carol of Phoenix, Arizona. She submitted a recipe for a steak salad and has no idea what lettuce to use and more importantly, has no clue what salad dressing to put in. Don’t worry, Carol, we’ve got your fix right here. Carol, I suggest you use a real piece of lean meat like a New York strip. Get a pan nice and hot and no need to put oil, there’s plenty of fat on it. Sear both sides cook it to whatever temperature you desire. Alright, Carol, we’re going to let our meat rest and in the meantime, we’re going to make this honey chalet red wine vinaigrette. Carol, everything is ready. We’re going to slice our steak and plate up our salad. And Carol, you had a question about lettuce. To me, I like using red leaf, butter leaf and a little bit of Belgian—you can use whatever is available to you, arugula spring mix—use stuff that is in season. Oh man! Girl, here’s all your flavor right here. Try using those mix of lettuces and please use that raspberry vinaigrette. This is absolutely wonderful! Carol, thank you so much for writing this in. Now, I have dinner tonight. Can’t wait to eat it. It’s so tasty! Come back tomorrow and see our new featured fix of the day.