Grilled Denver steak salad with caramelized onion vinaigrette and grilled garlic butter croutons
SAM THE COOKING GUY · ♥ 10.4K likes · 345.4K views · 14 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole Wagyu Denver steak
- oil
- salt, pepper, granulated garlic
Paint the steak with a little oil and season with salt, pepper and granulated garlic, rolling it to pick up the rest of the seasoning.
Grill on medium-high, turning about every minute and a half, aiming for 130F internal.
- pine nuts
Toast the pine nuts in a small hot pan, flipping often, until evenly golden brown; take them out of the pan when done so they stop cooking.
- sourdough baguette
Rip a sourdough baguette into rough crouton-size pieces.
Ripping bread for croutons and garlic butter
- salt
Toss the bread with the garlic butter and a little salt; cook in the grill pan a couple of minutes until crispy. Let cool.
Grilling the croutons
Check the steak with an instant read thermometer in the middle; at 121F, take it to about 128F and pull it off. Rest it.
- baby arugula
- Napa cabbage
- romaine
- curly parsley
- avocado
- shallot
- baby teardrop tomatoes
- radishes
- Holland peppers
Build the salad: baby arugula, Napa cabbage, romaine, curly parsley, avocado, shallot, teardrop tomatoes, radishes and Holland peppers.
The salad greens and vegetables
- ½ cup olive oil
- 2 tsp honey
- Worcestershire
- red wine vinegar
- ¼ cup Dijon mustard
- garlic paste
- salt and pepper
- ⅓ cup caramelized onions
In a mason jar combine the olive oil, honey, Worcestershire, red wine vinegar, Dijon mustard, garlic paste, salt and pepper and the caramelized onions.
Cut the rested steak against the grain: in thirds, then turn and slice into smaller, thin pieces.
- fresh Parmesan
- fresh ground pepper
Toss the salad with the croutons, pine nuts and dressing without overdressing; add the steak, then fresh Parmesan and fresh ground pepper on top.
Assembling the salad