Welcome to Secret Recipe Club Picnic/ BBQ themed reveal!
The themed reveals occur on months where there are two Mondays and bloggers can opt into an optional themed reveal. This theme focuses on all things picnic like potato/pasta salads, sandwiches, cookies or bars and BBQ- pretty much anything on the grill. I was really excited about this theme because we love to grill and my blog is loaded with delicious grill recipes- perfect for Memorial Day weekend cookouts.
I was assigned Sarah's blog, Things I Make (For Dinner). Sarah had a ton of delicious recipes perfect for the grill. I few of the recipes I was eyeing up were: Garlic Balsamic Grilled Pork Tenderloin, Cheeseburger Kebabs, and Tandoori-Style Chicken Burgers. Ultimately, I decided to make Sarah's Grilled Steak and Potato Salad. The recipe sounded delicious! How can you go wrong with grilled steak, seasoned potatoes, crisp greens, tomatoes, red onions, a little blue cheese and a tangy mustard dressing? The great thing about this recipe is it can be customized to your liking (like adding some mushrooms next time!?) and it is great for entertaining or for a casual weeknight meal with the family. My family loved this meal and it was perfect for for on our patio now that the weather is warmer. Thank you for a fantastic new recipe Sarah!
I love long weekends. Granted I am on leave right now (last week *sniff*), but it is nice to have the family home with me and do fun things together. This weekend we have been spending time in Door County and are hoping to see the fireworks tonight, and go to the parade tomorrow with a few friends.
Enjoy the weekend everyone!
2 Tbl Olive Oil
1 tsp Paprika
1 tsp Oregano
1 tsp salt
1/2 tsp black pepper
8-12 Red Potatoes, halved (depending on size and how many you want in the salad)
8-10 oz Steak of Choice (I used two small NY Strips and original recipe used flank steak)
4-5 cups Arugula (any mixed green will do, but I like arugula)
1/2 medium Red Onion, sliced into thin rings
1 cup Grape Tomatoes, halved
1/4 cup Blue Cheese Crumbles
2 Tbl Olive Oil
1 Tbl Red Wine Vinegar
1 1/2 tsp Grainy Dijon Mustard
Preheat oven to 400 degrees. Mix together oil, paprika, oregano, salt and pepper. Stir 1/2 the seasoning mix into the potatoes. Place potatoes evenly on a baking sheet. Roast for 30 minutes until golden and crispy.
While potatoes are cooking, rub the steak with the other half of the paprika mixture. Grill steak to medium rare (or desired temperature), and set aside for at least 5 minutes before slicing thinly across the grain.
Whisk the ingredients for the vinaigrette together in a bowl large enough to fit all the salad greens. Add the greens, tomatoes, and onions to the vinaigrette and toss to coat. Divide the salad between the 2 plates. Layer steak and potatoes over the greens and top with blue cheese.