Black & Blu grilled Steak & Asparagus Salad - KMSP-TV

Black & Blu grilled Steak & Asparagus Salad

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There's nothing like cooking on an open flame, and that's a mainstay at the Firelake Grill House and Cocktail Bar at the Mall of America. FOX 9's Karen Scullin talks to Executive Chef Paul Lynch.

Black & Blu grilled Steak & Asparagus Salad

½ cup mesclun greens

½ cup arugula - washed, hand torn

3 ounces Fingerling potatoes - Roasted, biase Cut 1/2"

3 each Asparagus -- Grilled, 2" biase cut

4 ounces Cherry Tomatoes - cut in 1/2"

1 ounce AMABLU cheese

1½ ounces Red wine herb vinaigrette

5 ounces Flat iron steak

½ teaspoon Tornado spice

½ ounce Tumble weed onions

Toss greens, vegetables and 1/2 the AMABLU Cheese with red wine herb vinaigrette. Season with tornado spice and grill the steak (cook medium rare). Slice steak across the grain into 7 pieces. Arrange dressed greens & vegetables on a plate, place steak across greens, top with AMABLU and garnish with fried onions


Tumbleweed onions

2 pounds yellow onion - slice on # 2, on slicer

2 cups butter milk - store in zip-lock bag

1 tablespoon frit seasoning

Slice onions thin. Place in zip-lock bag. Add buttermilk and frit seasoning. Toss and evenly coat in all-purpose flour. Fry until crisp.


Red wine herb vinaigrette

¾ cup Red wine vinegar

¾ cup Herb oil

¾ cup Sterling oil

½ teaspoon sugar

1 tablespoon Dijon mustard

½ a shallot -- minced

½ clove garlic -- minced

2 tablespoons marjoram -- chopped

1 tablespoon parsley -- chopped

Fresh ground pepper

Combine all ingredients except oil and pepper. Using a hand mixer, emulsion blender or whisk, add oil into mixture until fully incorporated. Season with pepper to taste.

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