Grilled Steak Salad with a Warm Mushroom Vinaigrette Dressing

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Grilled Steak Salad with a Warm Mushroom Vinaigrette Dressing
(Serves 1)

16 Ounce-Ribeye (Grilled to desired Temp)
8 Ounce Filet Mignon (Grilled to desired Temp)
1-Red Onion –sliced into rings and grilled)
1-Head Baby iceberg Lettuce
2-Strips of Cooked Bacon
1-Tomato (medium size) –cut and quartered
½ Pound –Mushrooms Sliced
½ Cup-Roasted corn
2-Cloves Garlic-chopped
2-Shallotts –Chopped
1 Tablespoon Olive Oil
1-Teaspoon Fresh Thyme
3-Tabelspoons Balsamic Vinegar
2-Teaspoons Dijon Mustard
1-Tablespoon Vodka (Bacon Flavored)
Salt & Pepper to Taste

Chef Eddie recommends either steak for this salad; however he does recommend two different ways in preparing the steak.  If you choose the Ribeye, Chef suggests rubbing the steak with a little olive oil, then salt & pepper,  if you decide on using the filet mignon, chef recommends you prepare the steak in the following way: rub steak with a dash of two of Worcestershire sauce, a sprinkle or two of granulated garlic & Mo’ Rockin Spice, Salt & Pepper.  Grill steak to desired temperature, then set aside and rest, before slicing.


Warm Mushroom Corn Vinaigrette
Place sauté pan on the grill, add oil and heat for approximately 2 minutes, then add mushrooms, garlic, shallots, let simmer for approximately 5 minutes, then add thyme, Dijon mustard and bacon flavored vodka, simmer for approximately 1 minute & serve, garnish salad with grilled red onions.