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Step Up Your Grilling Game
Grilling Experts Identify Key Trends and Flavors for the Season

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Balsamic Steak Salad With Blueberry Dressing

(Family Features) What's influencing popular flavors on the grill this season? Big spice profiles, regional American twists, adventurous global inspirations and new tart-sweet combinations will be stoking the fires for a delicious grilling season. 

An expanded arsenal of ingredients, techniques and tools has become the modern grill master's badge of honor. According to a 2010 segmentation study titled "Grilling Attitude and Usage," conducted by deKadt Marketing and Research Inc., as the art of grilling continues to evolve, 73 percent of today's grillers say they are looking for the latest trends and techniques. In fact, three quarters of them like to layer flavors and ingredients.

"We see the growing obsession with bolder and more exciting tastes reach a fever pitch during grilling season," said Mary Beth Harrington of the McCormick Kitchens. "There's a real willingness to try new flavors and preparations. For example, now that grillers are confident in a 'basic' grilled steak, they're adding big flavor with a zesty balsamic marinade and serving it sliced over a colorful salad, with a sweet and tangy blueberry dressing."

For more recipes, tips and trend information visit www.flavorforecast.com.

Balsamic Steak Salad With Blueberry Dressing

Ingredients
  • 1 1/2 cups blueberries, divided
  • 1/2 cup Lawry's Balsamic Herb Marinade, divided
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 pound skirt steak
  • 1 package (5 ounces) mixed salad greens
  • 1/2 cup crumbled feta cheese
  • 1/4 cup thinly sliced red onion

Preparation
    1. Place 3/4 cup of blueberries, 2 tablespoons marinade, sugar, water and lemon juice in food processor. Cover. Process until smooth. Refrigerate dressing until ready to serve.
    2. Place steak in large re-sealable plastic bag or glass dish. Add 1/4 cup of remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
    3. Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with remaining 2 tablespoons marinade. Cut steak into thin slices.
    4. Divide salad greens evenly among 4 serving plates. Top each with steak slices. Sprinkle with remaining 3/4 cup blueberries, feta and onion. Serve with dressing.

Preparation Time
15 minutes

Marinate Time
30 minutes

Cook Time
16 minutes

Calories: 313g     Total Fat: 13g
Cholesterol: 59mg     Protein: 26g
Carbohydrates: 23g     Sodium: 861mg

Serves
Makes 4 servings

SOURCE: McCormick



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