Strip Steak with Summer Salad and Grilled Vegetables - KCTV5 News

Strip Steak with Summer Salad and Grilled Vegetables

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Herb Seasoned Strip Steak Served with a Summer Salad and Fresh Grilled Vegetables

Recipe from Chef Gary Hild



Two 8 oz. KC Strip Steaks

Herb flavored oil for brushing and grilling the steak:

1/2 cup of Extra Virgin Olive oil

4 cloves of fresh garlic

1 Tablespoon fine chopped fresh Rosemary

1 Tablespoon fine chopped fresh Thyme

Fine chop the herbs and garlic with a French knife, blend thoroughly with the olive oil.

Brush a small amount on steaks and let rest at room temperature. Prepare the grill, ensuring it is hot and clean. Season steaks with salt and freshly cracked Black pepper. Next prepare salad and grilling vegetables

Salad and grilling vegetables:

3 cups of fresh Spring Mix or your favorite mix of other salad greens, washing all ingredients

2 Slices of Red Onion sliced ¼ inch thick

10 Spears fresh Asparagus cut 6 inches

1 Medium Red Bell Pepper sliced into ½ inch rings

1 Zucchini Sliced on the bias ¼ inch thick

2 Tablespoons of good quality Bleu Cheese

Prepare the Balsamic Salad Dressing.

Balsamic Vinaigrette Salad Dressing and Brush on for Grilling Vegetables:

2 fl. oz. red wine vinegar

2 fl. oz. balsamic vinegar

2 tsp. Dijon mustard

11/2 cups extra virgin olive oil

1 tsp. salt

½ tsp. ground black pepper

3 T. minced herbs, such as chives, parsley, tarragon

1. Combine the vinegars and mustard.

2. Whisk in the olive oil gradually.

3. Season with salt and pepper. Add the fresh herbs.

Yield 2 cups.


Brush all vegetables with balsamic dressing. Reserve salad greens in a bowl. Grill steaks for 2 minutes on each side, turning ¼ turns to insure nice grill marks. Remove and let rest. Chef's suggestion is cook to medium rare or about 140 degrees internal temperature. After resting, they should reach 145 degrees.

Grill asparagus, red onion, red pepper, and zucchini. Remember that grilled vegetables are marked on both sides for about a minute. Not to fully cook them but only heat them through. Move the vegetables around so as not to burn but get a nice golden color. Remove.

Toss the greens with about 4 Tablespoons of dressing.

Place the dressed greens on plate and sprinkle with the bleu cheese. Arrange the grilled vegetables and then plate the KC Strip and enjoy! Recipe serves a family of four, or two people with leftovers


Mini Burger Buffet


Basic Mini Burgers

1-1/2 pounds ground beef

1 large clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

Flavor Variations:

Smoky BBQ Cheddar, Buffalo Style or Taco (recipes follow)


Combine Basic Mini Burger ingredients in medium bowl, adding desired Flavor Variation ingredients and mixing lightly but thoroughly. Lightly shape into twelve 1/2-inch thick mini patties.

Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

Serve mini burgers as directed in desired Flavor Variation.

Smoky BBQ Cheddar: Add 1 cup shredded Cheddar cheese to Basic Mini Burger mixture. Halfway through grilling, baste patties with 1/4 cup hickory barbecue sauce. Place burgers on bottoms of 12 split small dinner rolls. Top evenly with 24 sweet or dill pickle slices and 3/4 cup prepared coleslaw. Close sandwiches. Serve with additional barbecue sauce, as desired.

Buffalo Style: Add 1/4 teaspoon ground red pepper and 1/2 cup crumbled blue cheese to Basic Mini Burger mixture. While patties are grilling, combine 3 tablespoons melted butter and 1/4 cup hot pepper sauce. Set aside. Place burgers on bottoms of 12 split small dinner rolls. Top evenly with thinly sliced celery, shredded carrots, as desired, and some of the hot sauce mixture. Close sandwiches. Serve with blue cheese dressing, as desired, and remaining hot sauce mixture.

Taco: Add 1 package (1.25 ounces) taco seasoning mix to Basic Mini Burger mixture. While patties are grilling, combine 1/2 cup dairy sour cream and 2 teaspoons fresh lime juice. Set aside. Cut burgers in half and place both halves in each of 12 taco shells. Top evenly with shredded lettuce, chopped tomato, shredded Cheddar cheese or Mexican cheese blend, salsa and sour cream mixture, as desired.

Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons.

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