Spinach Lasagna Rolls in Marinara Sauce
April 6, 2014
Salisbury Steak
April 6, 2014
A simple salad combined with a blackened grilled steak will have your mouth watering.
Heat your grill pan or grill to high heat.
Equally distribute the lettuce between 3 or 4 bowls (or 2 if you’re feeding big appetites) and top with the chopped veggies and croutons.
Sprinkle the steak liberally with the blackening seasoning and place in hot grill pan. Cook 3 minutes per side for medium rare. (The steak I used was about an inch thick.).
Once cooked to desired doneness, let the meat rest a few minutes before slicing into thin strips. If you want it more done, place the whole skillet in a preheated oven until the steak is done to your taste or just close the lid on the grill and turn down the heat to med.If you blacken it to long it will taste burnt.
Place the steak slices on top of each salad. Top the warm meat with the bleu cheese and balsamic vinaigrette.
Ingredients
Directions
Heat your grill pan or grill to high heat.
Equally distribute the lettuce between 3 or 4 bowls (or 2 if you’re feeding big appetites) and top with the chopped veggies and croutons.
Sprinkle the steak liberally with the blackening seasoning and place in hot grill pan. Cook 3 minutes per side for medium rare. (The steak I used was about an inch thick.).
Once cooked to desired doneness, let the meat rest a few minutes before slicing into thin strips. If you want it more done, place the whole skillet in a preheated oven until the steak is done to your taste or just close the lid on the grill and turn down the heat to med.If you blacken it to long it will taste burnt.
Place the steak slices on top of each salad. Top the warm meat with the bleu cheese and balsamic vinaigrette.