Grilled Steak Salad
- ½ lb Hanger Steak
- Dry rub
- Salad greens (your choice)
- 2 tbl olive oil
- 1 tbl Balsamic vinegar
- ½ teas salt
- Pepper to taste
Heat grill to 300-350F.
Coat surface of hanger steak with dry rub of your choice, salt and pepper to taste
Grill hanger steak to desired level of doneness. Remove from the grill and allow to rest 2-3 minutes.
While steak is grilling, assemble the salad, using any greens you prefer. Frisée and Arugula are exceptionally bitter and are not the best salad mates for many wines.
Thinly slice the hanger steak and arrange on salad plates.
Grilled or sautéed mushrooms will also make many salads wine-friendly.
Grilled vegetables also work well.