Noon Newsmaker: Learn How to Make a "Deconstructed Steak Salad"

WHAG's Nikki Burdine learned how to cook with "clean food" on the News at Noon with Chef Scott Anderson at Shepherd University.
 
Click the picture to see the interview and learn how to make a "Deconstructed Steak Salad."

Here's the recipe for the salad:
 
Deconstructed Steak Dinner

Most people think a delicious steak dinner involves a large cut of meat, huge baked potato loaded with sour cream and butter and large side salad drizzle with insane amounts of blue cheese dressing.  If you are eating out that also may include a huge fried onion with a cup of dipping sauce.

This salad has all those features with loads of flavor without all the fat and calories.  It’s simple to make and easy to prepare using a few leftover ingredients from a steak dinner, or starting from scratch with a small bit of steak a few baby potatoes, a little bit of cheese and fresh greens.

3-4 oz Roast beef or Sirloin steak, cut into thin strips
3 baby potatoes, cooked off and cut into quarters lengthwise
6-8 Grape Tomatoes, cut in half
2-1/2 oz Crumbled Smokey Blue Cheese
4 sliced Red Onion rings - 1/8” thick
2-1/2 cups mixed baby greens
2 tbsp low-fat Balsamic Vinaigrette dressing

Place cleaned baby greens onto center of the plate, scatter sliced tomatoes, quartered potatoes, and sliced steak strips.  Crumble blue cheese over the top of the salad and place the sliced red onions across the top and drizzle with the Balsamic dressing.

If you want to make this salad as a side salad then cut the ingredients in half, and if you want to make your own dressing then combine 1 cup Lite Olive Oil vinaigrette dressing with 2 tbsp honey and ¼ cup balsamic vinegar.  Mix well and drizzle over salad.

The Smokey Blue Cheese can be purchased from Emmi-Roth Kase  @ http://www.rothkase.com.  They also have a wonderfully creamy Bleu Cheese, called Buttermilk Bleu Affinée that can be substituted for the Smokey Blue.  With over 600 delicious varieties from over 1200 cheese-makers across the state the selections seem endless.
 
For more information on Chef Scott Anderson, click here to visit his website.
 
Or to purchase Wisconsin Cheese click here: