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PUBLISHED: 3:55 PM on Wednesday, May 18, 2005
Steak and Potato Knife and Fork Salad With Southwest Chipotle Dressing

4 (7-oz.) Omaha Steaks Flat Iron Steaks

4 tsp. Chef Paul Prudhomme's Barbecue Magic Seasoning

1 head iceberg lettuce

1 lb. Roasted Baby Red Potatoes (see recipe)

1 cup tomatoes, diced

1 each corn on the cob, grilled

Crumbled blue cheese

3 Tbsp. Southwest Chipotle Salad Dressing (see recipe)

Prepare Southwest Chipotle Salad Dressing and Roasted Baby Red Potatoes (recipes below). Season each side of thawed steaks with 1/2 teaspoon barbecue seasoning. Grill steaks to desired doneness. Grill corn until lightly browned on outside. Remove steaks and corn from grill. Cut kernels off cobs. Remove core and wilted leaves from iceberg lettuce. Wash lettuce and cut 4 cross-sectioned slices about 1 inch thick. Place cross-sectioned slice of lettuce on each plate. Slice steaks against grain and fan across each lettuce slice. Sprinkle each salad with diced tomatoes, grilled corn and crumbled blue cheese. Divide potatoes evenly and place around edge of lettuce slices. Drizzle each salad with Southwest Chipotle Salad Dressing. Serve with knives and forks. Makes 4 servings.


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