Grilled Steak Salad with Maroilles
Grilled Steak Salad with Maroilles
Grilled Steak Salad with Maroilles
A fresh, savory salad with some French flavor
We’ve whipped up a crisp, mouthwatering salad that’s perfect for every season and occasion. Featuring grilled flank steak, crunchy veggies, and a lemon olive oil vinaigrette, this sweet, refreshing dish gets a touch of funky flavor with the addition of Maroilles, a classic French cheese known for its orange rind and pudgy paste. Cream-colored and aromatic, it’s got notes of mushroom and lemon, which pair perfectly with the strips of juicy steak and the tart dressing that make this salad a hearty, delicious meal for lunch or dinner.
Grilled Steak Salad with Maroilles
A fresh, savory salad with some French flavor - Prep Time : 10 min
- Cook Time : 35 min
- Total Time : 45 min
- Serves 2
Ingredients
- For the Salad:
- 1 Demi baguette
- 1 ½ Lbs. Flank steak
- 1 Zucchini
- 2 plus 2 Tbsp. Olive oil
- 1 plus 4 Tsp. Kosher salt
- 2 Tsp. Freshly ground black pepper
- ½ Lb. Maroilles
- 1 Shallot
- 3 Radishes
- 2 Persian cucumbers
- ½ Bunch Basil, stems removed
- 1 bag Salad greens
- For the Vinaigrette:
- ¼ Cup Murray’s Lemon Agrumato-Style EVOO
- 2 Tbsp. Champagne vinegar
- 1 Clove Garlic, peeled and minced
Directions
- Heat oven to 350F.
- Cut the baguette into medium dices to make croutons. Toss the cubes in a mixing bowl with 2 tablespoons of olive oil with a teaspoon of salt. Lay on a foil-lined sheet tray and bake in the oven until crispy, about 13 minutes. Set aside.
- Meanwhile, heat a grill over medium high heat. Season the steak with 3 teaspoons salt and black pepper. When the grill is hot, coat the steaks with 1 tablespoon olive oil then place on the grill. Cook the steak about 6 minutes per side for medium-rare or until desired temperature is reached.
- While the steak is grilling, slice the zucchini into ½ inch thick discs and toss with remaining olive oil and salt.
- Remove the steak from the grill and allow to rest on a plate for at least 10 minutes.
- Place a sheet of tinfoil on the grill rack and place the zucchini on the grill top to cook. Cook for about 8 minutes or until the zucchini is soft. Once cooked, set aside to let cool.
- For the remaining components, cut the cheese into bite-size pieces and set aside. Thinly slice the shallot and radishes, and cut the cucumbers into medium dice.
- To make a quick vinaigrette, whisk the lemon olive oil, champagne vinegar and minced garlic clove in a small bowl.
- To assemble the salad, mix the basil leaves with the salad greens. Add the grilled zucchini, sliced shallot, and cucumbers into the salad greens. Dress with the vinaigrette.
- Slice the steak into thin strips. Garnish the top of the salad with the sliced steak, cheese, and radishes.
