Grilled Steak Warm Bok Choy Salad

Last night we made a fairly simple but delicious dish. Had some very nice chuck eye steaks and a head of bok choy. Hmmm...what to do? Warm sauteed salad! The steaks were marinated in Dale's for about 45 minutes then dusted with The Rub Co. Competetion Style (Excellent stuff!) and grilled hot and fast for about three minutes a side. Also grilled some bacon for the salad. While the coals were getting a start and the grilling was being done Redhot was working on the veggies. Two large yellow squash, a large Vidalia onion and a head of chopped Bok Choy were sauteed in sesame oil with crushed black pepper, a little salt and crushed red pepper flakes. This was put in the bowls, bacon bits next and then the sliced steak. Redhot also worked on the Blue Cheese Sauce for the salad "dressing". 4 Tbs butter melted and 5 cloves of garlic diced and sauteed until translucent when 6 oz of Gorganzola were added and then finished off with a half cup of heavy cream.

Here's some pics...



In the Dale's


Dusted



On the grill



OH! The bacon - didn't get a grill shot cuz I had to work it...



The salad stuff...


In the pan



Cheese sauce!



And dinner is served...





As you can see, Redhot and I have fun in the kitchen.

This dish WILL be made again.:-D

Thanks for looking!

It was. The veggies still had a nice crunch to them and we wound up dipping forks full into the sauce. Oooooooooo...it was good.

El Lobo said:

That's quite the salad. I noticed you had quite a bit of sauce in the pot, but lightly drizzled it on the salad, is it very heavy (i.e. should i make less)?

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Mostly that was for the photo. Didn't want to bury the steak in the sauce. It is heavy, but it was a great compliment to the dish and more was added to the bowls when we ate, and still we dipped into the little serving bowl!

tamadrummer said:

Gotta love that Dale's marinade! Quick question about rub and marinade, is that particular blend a low salt blend or regular salt blend? The reason I ask is I have never had to add any seasoning to steak marinaded in either Dale's or Allegro because they almost act like a brine and so I just never thought to enhance the flavor a bit. Also, how long did you marinade? I usually go no more than 30m with those because they work so well.

Beautiful pics, thanks in advance for any info offered.

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It's a lower salt blend, as are most of the Rub Co.'s rubs, save the Santa Maria Style. The primary ingredient is sugar. It didn't add to the saltiness of the Dale's much, if any. Plus, very little salt was used in the sauteed vegetables so it all came together very well.

Wish I had some right about now.