Say what you will about lifestyle magazines, they do provide us with some good, do-able recipes. I use a few basic recipes from Martha Stewart’s empire (pie crust, meringue buttercream), but I far prefer Sunset and Better Homes and Gardens for my decorating, garden and daily dinner advice. BHG seems especially appropriate for family dinners–they seem to understand the balance between easy and delicious. So, when I saw Better Homes and Gardens Fresh Grilling, I thought “well, summer’s coming! Let’s give it a test drive.”
This recipe immediately stood out to me. It has some of my very favorite ingredients: steak, rosemary, mushrooms and barley. And the candied walnuts sounded delicious. I was totally right. Everything was delicious, and the steak and barley made it a filling meal. We did add some feta cheese and some cucumber we had in the fridge, and we substituted balsamic vinegar for the red wine vinegar out of necessity. It was still delicious. Definitely going in the make again file.
Rosemary Garlic Grilled Steak Salad
2 ¼ lbs boneless beef top loin steaks, cut 1 in thick
1 T snipped fresh rosemary
6 cloves garlic, minced
1 T olive oil
½ t salt
¼ t ground black pepper
4 4-5 oz fresh portobello mushrooms, stems and gills removed
1 medium red onion, cut into ½ inch slices
8 to 10 c torn red and/or green leaf lettuce
1 ½ c cooked barley
1 c cherry or grape tomatoes, halved
1 recipe red wine vinaigrette
1 recipe candied rosemary walnuts
Trim fat from steaks; set aside. In a small bowl combine rosemary, garlic, oil, salt and pepper. Sprinkle mixture evenly over steaks, rub it in with your fingers.
For a charcoal or gas grill, place the steaks on a grill rack directly over the medium heat. Cover and grill for 10 to 12 minutes for medium rare (145 F) or 12 to 15 minutes for medium (160 F), turning once. Meanwhile, place mushrooms and onion slices on grill rack. Cover and grill for 8 to 10 minutes or until tender and lightly charred. Turn once halfway through grilling. Coarsely chop mushrooms and onion.
Spread lettuce on a large serving platter. In a large bowl combine mushrooms, onion, barley and tomatoes. Add half of the red wine vinaigrette; toss to coat. Spoon barley mixture on top of that. Slice steaks. Arrange steak slices on top of salad. Drizzle with the remaining vinaigrette. Top with candied rosemary walnuts.
Red Wine Vinaigrette
In a screw top jar add ⅓ c red wine vinegar, ½ c oil, 2 t dijon-style mustard, 1 t sugar, 1 t snipped fresh rosemary, 2 cloves minced garlic, and ½ t salt. Cover and shake well.
Candied Rosemary Walnuts
Preheat oven to 325 F. Line a baking sheet with foil. Coat foil with nonstick cooking spray. In a small bowl stir together 2 T sugar, 1 t snipped fresh rosemary, dash salt, and dash ground black pepper, set aside. In a medium bowl combine 1 egg white with 1 T water. Add one cup walnuts; toss to coat. Drain excess liquid. Sprinkle sugar mixture over walnuts; toss to coat. spread nuts on the baking sheet. Bake for 20 minutes, stirring once. Transfer foil with the nuts to a wire rack; cool. If necessary, break into pieces.