Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Grilled Steak And Creamy Herb Goat Cheese Dressing

on May 7, 2014

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I kind of just wanted that tang, you know the tang that the traditional bleu cheese dressing gives you when eating a great steak. To be perfectly honest really good bleu cheese can be expensive, so on my budget sometimes I have to improvise a little. So here I made a creamy herb goat cheese dressing and if I say so myself it was just as good if not better. I started by marinating a London broil. It’s nice and lean and sliced nice and thin it works on top of this simple arugula salad with tomatoes and sliced red onions.Image

In a large plastic resealable bag I placed the meat that I poked with a fork to let the marinate seep all through the steak. I then added 3 cloves of minced garlic, 1/3 of a cup of olive oil, 1/4 cup of red wine vinegar, 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper. I set this in the frig for 2 hours, then took it out, set it on the counter, and let the meat come back to room temperature before grilling. In a food processor I put 4 ounces of softened goat cheese that I had crumbled with my hands, 1 tablespoon of fresh chopped garlic chives, 1 teaspoon of fresh chopped thyme, 1 quick squeeze of fresh lemon juice, and a sprinkling of salt and pepper. To that I add a small amount of heavy cream that I poured into the feeding tube of the processor, while it was running, until the dressing came together. I wanted it to be creamy but, to still had some chunks of the goat cheese running throughout.Image

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There you have it, a flavorful and delicious salad that’s so satisfying you’ll want to make it again and again.


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