Inspiration: The delicious New Years Eve meal enjoyed at a steakhouse in Banff, complete with the spiciest horseradish in the Rocky Mountains
It has been a long, cold and snowy winter and I have been itching to break out the BBQ. After what felt like an eternity of -40 degree Celsius days (note for my American readers, -40 degrees Celsius is equal to -40 degrees Fahrenheit as this is where the two scales intersect, otherwise known as really %$&* cold!) and more than three times the normal snowfall last month, the thermometer hit a whopping +13 degrees Celsius yesterday.
Here in Calgary, we experience a delightful weather phenomenon a number of times each winter: a chinook. For those of you not from Calgary, a chinook is a very welcome wind that comes off of the Rocky Mountains and produces high temperatures for a period of time in the winter.
What do people in Calgary like to do on chinook days? Jump in the puddles, drive with the top down, wear shorts and BBQ. So I broke out the BBQ and the result is Steak Salad with Balsamic Horseradish Vinaigrette. As we only get about 20 chinook days a winter my next post will likely be back to strictly indoor cooking.
- 2 - 8 ounce ribeye steaks
- ¼ cup extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 3 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- ½ tablespoon grated horseradish
- ½ teaspoon sea salt
- 1 teaspoon worchestershire sauce
- 1 teaspoon sugar
- 200 grams spring mix lettuce
- ½ cup halved cherry tomatoes
- 1 red pepper, diced
- 1 cup english cucumber, sliced
- ½ cup crumbled feta cheese
- 10 slices of pickled beets for garnish (optional)
- Drizzle the steaks with olive oil and sprinkle with salt and pepper. Let marinate for one hour to overnight.
- Preheat the grill to 500 degrees Fahrenheit.
- While the grill is heating, in a small bowl, mix together the balsamic vinegar, olive oil, horseradish, salt, worchestershire sauce and sugar. Whisk together and set aside.
- Put the steaks on the grill for five minutes per side. For medium rare, the internal temperature of the steak should be 145 degrees Fahrenheit (as recommended by the USDA). After the steaks are cooked, let them rest for three minutes and then slice into ¼ inch thick slices.
- Meanwhile, in a large bowl, combine the lettuce, tomatoes, red pepper, cucumber and feta cheese.
- Pour the vinaigrette over the salad and toss together.
- To serve, place the salad on a plate, top with steak slices and garnish with pickled beets.
Steak Salad with Balsamic Horseradish Vinaigrette is great served with my Jalapeno Cheddar Biscuits.