Feeding people at an al fresco gathering surely puts the grill at center stage. But that doesn’t mean the cook has to be chained to it. Collect recipes for quickly assembled platefuls of tasty food that will go down well with all the gang, fire up and have a party.
This recipe for grilled steak and beans salad is basically simple, but a few stylish details lift it out of the ordinary. It’s been developed by a couple of pros, husband and wife Bill and Cheryl Jamison, chefs and cookbook authors whose latest book is “Good Times, Good Grilling” (Morrow, $24.95).
They have been grilling together for more than 20 years, they live in Santa Fe, N.M., and many of their dishes are influenced by the region’s spirited seasonings – as is this Warm Grilled Steak Salad With Baked Beans.
“Cheryl and I like this salad because it’s full of bold, bright flavors,” Bill Jamison said. “The heartiness of the baked beans combined with the zesty cheese, tomatoes, avocado and steak make for a great Southwestern taste.”
He also pointed out that it’s a versatile entree, too – “It can be used for an outdoor dinner party, or indoors for a weeknight dinner.” The Jamisons suggest serving the salad with warm flour tortillas, and following up with a dessert that has a Southwestern flavor, too – perhaps grilled fruits with dulce de leche ice cream.
Warm Grilled Steak and Baked Beans Salad
(Preparation 10 minutes, cooking time 15 minutes)
1/3 cup vegetable oil
2 tablespoons fresh lime juice
1 to 2 dashes of chipotle hot sauce, or other hot sauce
1 1/2 pounds beef flank or steak
Salt and pepper to taste
3 corn tortillas, sliced in 1/4-inch-wide strips
28-ounce can Boston-type baked beans
1 medium to large tomato, diced
2 green onions, thinly sliced
3 cups shredded romaine lettuce
3 ounces Pepper Jack or Monterey Jack cheese, diced
1 avocado, diced
Heat grill, bringing temperature to high.
Whisk together oil, lime juice and hot sauce. Measure out 2 tablespoons of mixture and coat steak. Sprinkle salt and pepper lightly over both sides of steak. Set aside at room temperature.
Heat about 1/2 inch of oil in small skillet until bubbling. Fry tortilla strips briefly, just until crisp. Drain and reserve.
Grill steak until desired doneness (about 4 minutes each side for medium-rare). While meat is cooking, warm beans in saucepan on side of grill or in kitchen.
Cut steak into thin finger-length strips and mix into beans along with tomatoes and green onions; reserve. Toss romaine with cheese. Top with steak and bean mixture, avocado and tortilla strips.
Makes 6 servings.
