Chianti Steak Salad

Chianti is the classic Italian table wine we associate with straw-covered bottles.  Although good chianti is rarely bottled this way anymore, Chianti remains one of the best drinking and cooking wines you will find. Needless to say, I recommend serving a nice Chianti with this salad.

Blue Cheese Substitute I'll be honest, I still love cheese even though it doesn't love me back.  I don't eat dairy-based cheeses anymore and am trying to find some good non-dairy alternatives.  Frankly, I haven't found any that I really like so if you find any you really enjoy I'd love to hear about them.

Chianti Beef Salad

Steak:
2 teaspoons dried oregano
2 teaspoons crushed dried rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 tablespoon olive oil
1 teaspoon minced garlic
1 (1½-pound) flank steak, trimmed
1 tablespoon olive oil
1/2 cup Chianti or dry red wine
2 tablespoons lite soy sauce (or tamari if gluten-intolerant) 

Chianti Vinaigrette:
13/4 cups Chianti
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon dry mustard
1/3 cup extra-virgin olive oil

8 cups mixed salad greens
1 red onion, thinly sliced
1 pint assorted cherry tomatoes, halved
1 cup Kalamata olives, halved
1 cup crumbled dairy-free blue cheese, optional

Preheat over to 400 degrees F.

Stir together oregano, rosemary, salt, pepper, 2 teaspoons olive oil and garlic and set aside. Heat 1 tablespoon olive oil a large ovenproof skillet over medium-high heat. Add steak and cook until browned, about 2 minutes per side. Add wine and soy sauce and cook 90 seconds.  Spread oregano mixture evenly over steak and transfer skillet to oven.

Bake about 8 minutes (for medium-rare) or until desired degree of doneness. Remove steak, reserving liquid, and let rest on cutting board at least 10 minutes before slicing.

Pour liquid from skillet into a glass-measuring cup and let sit for 2 minutes to let fat rise to the surface.  Remove fat and add enough wine to come to 2 cups.  Pour mixture back into skillet and bring to a boil.  Simmer until reduced to 1/2 cup.  Remove from heat and whisk in vinegar, honey and mustard.  Whisking constantly, add olive oil in a thin stream.  

In a large bowl, toss salad greens, onion, tomatoes, olives and 1/4 the vinaigrette; divide evenly between serving plates.  Slice steak across the grain into thin slices and place on top of salad greens.  Garnish with crumbled gorgonzola and serve with remaining vinaigrette on the side.  

Serves 8

 

Nutrient values are estimates only and are calculated using SparkPeople.com.