Shiner Steak Salad with Beer Bread Croutons and Balsamic Marinated Vegetables
Shiner Steak Salad with Beer Bread Croutons and Balsamic Marinated Tomatoes, Baby Bellas and Onions
by Jenny Carlisle
A lot of times as I am laying in bed at night, recipes will come to me and I can't sleep until I write them down. The next few days after, I can't stop thinking about the new recipe and I am eager to try my new dream recipe. This recipe was one of my dream recipes that I am happy to share with you. Some people find it hard to eat salads, I am one of those people. I love salads, don't get me wrong, I just like my salad to have lots of flavor without having to add a lot of dressing. I think the flavors of the beer and steak and beer bread croutons are very comforting. And the Balsamic marinated vegetables replace a dressing with more ingredients and flavor and less calories. Bonus!! This dish is a little time consuming, but worth making. In fact you could start this dish in the morning, then come home to ready ingredients to help start your dinner. Marinating the steak and vegetables in the morning, and dicing the beer bread for the croutons will save you time. If you don't already have a beer bread recipe or mix, I will share with you in a link the recipe I use, Shiner Beer Bread. It is a beer bread recipe that I usually use with Shiner Bock Beer (a great Texas beer), but you can use other beers similar to it if you don't have any Shiner. I really hope you try this recipe, because this salad is not your typical boring salad, it is so much more fun and delicious.
Enjoy!!
Ingredients:
Steaks:
- 1-1.5 lbs flank steak
-1- 12oz. bottle Shiner Bock Beer
-salt and pepper to taste
Vegetables:
-8 oz. baby bella (cremini) mushrooms, sliced
-5 cherry tomatoes, halved
-1 small yellow or red onion, chopped
Balsamic Vinegarette:
-3/4 cup light olive oil
-1/4 cup balsamic vinegar
-1/4 tsp salt
-1/8 tsp black pepper
-1/8 tsp garlic powder
-2 tsp granulated sugar
Beer Bread Croutons: Here is a link for the beer bread if you are looking for one : Shiner Beer Bread
-2 cups beer bread, cubed
-4 tbsp butter, melted
-1/2 tsp garlic powder
-1 tsp dried parsley
-1 bag of Spring Mix lettuce
Onions, Tomatoes and Baby Bellas
Veggies with Balsamic Vinegarette
Flank Steak Marinating in Shiner Bock Beer
Steak cooking in a hot skillet with some beer
Steak is done and resting
Slice steak lengthwise and thin
Place strips of steak over a bed of spring mix lettuce
Top with marinated balsamic veggies and croutons
Shiner Bock Beer Bread for Croutons
Beer Bread cubes
Beer Bread Cubes tossed with butter and herbs. Ready to toast.
Spread Bread cubes onto a baking sheet, then bake for about 12-15 min.
Croutons
Shiner Steak Salad with Beer Bread Croutons and Balsamic Marinated Vegetables
Directions:
Marinate steaks in a large Ziploc bag with Shiner beer for 2-3 hours or overnight in a fridge.
Cut vegetables and place in a shallow dish or pie plate. Combine vinegarette ingredients and pour onto vegetables, stir, cover and let sit in a fridge for 2 hours or over night. Stir vegetables in vinegarette a couple times while marinating.
Cut beer bread into cubes and place in a bowl. Melt butter and add garlic powder and parsley, stir, then add to bread cubes. Toss to coat well. Spread onto an ungreased baking sheet and bake at 350 F degrees for 12-15 minutes or until brown and toasty looking. Remove from oven and allow to cool.
Preheat oven to 375 degrees. When steak is ready, heat oil in a large oven safe skillet over high heat. Add steak to hot pan and allow each side to brown and sear, about 6 minutes per side. Once seared on both sides, add about 1/2- 3/4 cup (eyeball it) of the Shiner beer used to marinade the steak, we don't want to waste the beer. Cover the pan and place in a 375 F degree oven for about 15 min or until steak is done. Internal temperature for medium rare should be 145 degrees, medium 155 degrees and well done 170 degrees. When steak is done, place on a cutting board, cover with foil and allow to rest for 10 minutes. This allows the juices to re-distribute through the meat, so when you slice into the meat the juices don't come pouring out therefore drying out your meat. When steak has rested, slice thinly and then into large bite size chunks. Place sliced steak over a bed of Spring Mix lettuce, then top with the balsamic vinegarette vegetables and croutons.
by Jenny Carlisle
A lot of times as I am laying in bed at night, recipes will come to me and I can't sleep until I write them down. The next few days after, I can't stop thinking about the new recipe and I am eager to try my new dream recipe. This recipe was one of my dream recipes that I am happy to share with you. Some people find it hard to eat salads, I am one of those people. I love salads, don't get me wrong, I just like my salad to have lots of flavor without having to add a lot of dressing. I think the flavors of the beer and steak and beer bread croutons are very comforting. And the Balsamic marinated vegetables replace a dressing with more ingredients and flavor and less calories. Bonus!! This dish is a little time consuming, but worth making. In fact you could start this dish in the morning, then come home to ready ingredients to help start your dinner. Marinating the steak and vegetables in the morning, and dicing the beer bread for the croutons will save you time. If you don't already have a beer bread recipe or mix, I will share with you in a link the recipe I use, Shiner Beer Bread. It is a beer bread recipe that I usually use with Shiner Bock Beer (a great Texas beer), but you can use other beers similar to it if you don't have any Shiner. I really hope you try this recipe, because this salad is not your typical boring salad, it is so much more fun and delicious.
Enjoy!!
Ingredients:
Steaks:
- 1-1.5 lbs flank steak
-1- 12oz. bottle Shiner Bock Beer
-salt and pepper to taste
Vegetables:
-8 oz. baby bella (cremini) mushrooms, sliced
-5 cherry tomatoes, halved
-1 small yellow or red onion, chopped
Balsamic Vinegarette:
-3/4 cup light olive oil
-1/4 cup balsamic vinegar
-1/4 tsp salt
-1/8 tsp black pepper
-1/8 tsp garlic powder
-2 tsp granulated sugar
Beer Bread Croutons: Here is a link for the beer bread if you are looking for one : Shiner Beer Bread
-2 cups beer bread, cubed
-4 tbsp butter, melted
-1/2 tsp garlic powder
-1 tsp dried parsley
-1 bag of Spring Mix lettuce
Balsamic Vinegarette
Directions:
Marinate steaks in a large Ziploc bag with Shiner beer for 2-3 hours or overnight in a fridge.
Cut vegetables and place in a shallow dish or pie plate. Combine vinegarette ingredients and pour onto vegetables, stir, cover and let sit in a fridge for 2 hours or over night. Stir vegetables in vinegarette a couple times while marinating.
Cut beer bread into cubes and place in a bowl. Melt butter and add garlic powder and parsley, stir, then add to bread cubes. Toss to coat well. Spread onto an ungreased baking sheet and bake at 350 F degrees for 12-15 minutes or until brown and toasty looking. Remove from oven and allow to cool.
Preheat oven to 375 degrees. When steak is ready, heat oil in a large oven safe skillet over high heat. Add steak to hot pan and allow each side to brown and sear, about 6 minutes per side. Once seared on both sides, add about 1/2- 3/4 cup (eyeball it) of the Shiner beer used to marinade the steak, we don't want to waste the beer. Cover the pan and place in a 375 F degree oven for about 15 min or until steak is done. Internal temperature for medium rare should be 145 degrees, medium 155 degrees and well done 170 degrees. When steak is done, place on a cutting board, cover with foil and allow to rest for 10 minutes. This allows the juices to re-distribute through the meat, so when you slice into the meat the juices don't come pouring out therefore drying out your meat. When steak has rested, slice thinly and then into large bite size chunks. Place sliced steak over a bed of Spring Mix lettuce, then top with the balsamic vinegarette vegetables and croutons.
Comments
Post a Comment