Mark Leslie's Tailgating Grilled Steak Salad or Sandwich

MONTGOMERY, AL (WSFA) - It's time for football, and the only thing more popular than your team is what's on the coffee table in front of you. Game day food! Sure, hot dogs and chips may be the Saturday kickoff staple, but how about wowing your friends with something a bit more out of the ordinary. Run to the kitchen and put together this winning game day play.

Tailgating Grilled Steak Salad or Sandwiches 

To marinade the steak:

Juice of 1 lemon

Extra virgin olive oil

1 1.5 to 1.75 pound Top Round London Broil steak

Salt

Freshly ground black pepper

1 tablespoon freshly chopped rosemary

2 large cloves garlic, minced

Zest of 1 lemon

For the Salad:

1/4 cup balsamic vinegar

2/3 cup extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly cracked black pepper

20 ounces packaged mixed salad greens

1 small to medium red onion, thinly sliced into half-rounds

1 pound fresh figs, cut into quarters (strawberries may be substituted)

1 hothouse cucumber, thinly sliced

2 (6-ounce) packages Feta cheese

For the Sandwiches:

8 sandwich rolls, cut open, grill or toast the inside cut surfaces.

*Use the same ingredients for the salad, EXCEPT use HALF of the salad ingredient amounts.

To prepare the steak:

In a small bowl, add the lemon juice and 3 times the amount of olive oil as lemon juice. Whisk together. Set aside.

Season both sides of the London Broil with salt and pepper. Place the season steak into a re-sealable plastic bag. Add the rosemary, garlic and lemon zest to the bag. Pour in the lemon juice/oil mixture into the bag, seal the bag and gently toss the meat and the vinaigrette together until evenly coated. Set aside to marinate for 30 minutes.

Remove the meat from the marinade, discarding the marinade, and place on a hot grill, grilling 7 to 8 minutes. Turn the steak over and grill an additional 7 to 8 minutes. [If you like your steak medium-rare, grill 7 minutes on each side; for medium, grill 8 minutes on each side.] Remove the steak from the grill and allow to rest 15 minutes.

Meanwhile, in a small bowl combine the vinegar, olive oil, salt and pepper to make a vinaigrette. Whisk together, taste for seasoning, adjusting salt and pepper as necessary, and set aside. In a large salad bowl add the mixed greens, onion, figs, cucumber and Feta. Pour two-thirds of the vinaigrette over the salad and gently toss to combine. Taste the salad, adding the rest of the vinaigrette if necessary.

To assemble for the salad:

Thinly slice the steak on a 45-degree angle. Arrange the slices on top of the salad, garnishing with a pinch of salt and a few grinds of black pepper. Allow guests to serve themselves or if pre-plating, distribute the salad on dining plates, topping with the steak slices and seasoning with a little salt and grinds of pepper. Serves 8 to 10 entrée-sized salads.

To assemble for the sandwiches:

Thinly slice the steak on a 45-degree angle. Evenly distribute the sliced meat inside each of the grilled or toasted rolls. Top the steak with the salad and close the rolls. Makes 8 sandwiches.

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