Charred Romaine Spears With Grilled Bison Ny Strip And Bbq Vinaigrette Recipes

CHARRED ROMAINE SPEARS WITH GRILLED BISON NY STRIP AND BBQ VINAIGRETTE

Steps:

• These first two steps can be prepared ahead of time and will keep in the refrigerator for 1-2 days until you are ready to grill. Keep all of the ingredients separate. If you do these steps ahead, do not cut the avocado until you are ready to eat because it will oxidize and turn brown.
• To make BBQ Vinaigrette: Combine BBQ sauce, olive oil, vinegar, garlic and pepper. Wisk to combine and set aside.
• For Salad Garnishes: Cut radishes into quarters. Cut cucumbers into 2 inch julienne strips. Remove pit and skin of avocado then cut into thick slices or chunks. Thinly slice ½ of a medium red onion and crumble the blue cheese.
• To Make Grilled Lettuce Spears and the NY Strip Steaks: Preheat grill on high for 15-20 minutes. Brush the flat side of the romaine spears liberally with the BBQ vinaigrette and place on grill BBQ side down for 5-6 minutes. Remove immediately to prevent too much charring and return to refrigerator to keep cold. Toss NY strips in 3 tablespoons olive oil, garlic, pepper and sea salt. Char on grill 4 minutes the first side, and 3 minutes on the second side or until you can see the juices from the steak coming to the surface. Remove from the grill immediately and place on a platter to rest for 5-10 minutes before slicing.
• Assemble the salad with the garnishes and dress the romaine with additional BBQ vinaigrette if needed. Slice the NY strips thinly just before serving. Enjoy!

GRILLED ROMAINE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
• Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.

GRILLED ROMAINE WITH BALSAMIC DRESSING

Steps:

• For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped.
• For the grilled romaine: Preheat a grill or grill pan to medium heat.
• Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.
• Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.

GRILLED ROMAINE SALAD

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
• In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
• Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
• Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

GRILLED ROMAINE HEARTS

Steps:

• In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once. Season with salt and pepper.

CHARRED-ROMAINE SALAD

Steps:

• Place radishes and shallot in a small bowl. Bring 2/3 cups of water, 1/2 cup vinegar, the sugar, and 2 teaspoons salt to a boil in a small saucepan. Pour over radishes and shallot. Refrigerate.
• Meanwhile, whisk together buttermilk, sour cream, and remaining 2 tablespoons vinegar. Season with salt and pepper. Refrigerate while grilling romaine.
• Heat grill to medium-high. Brush romaine halves with oil, and season with salt and pepper. Grill, turning, until charred but still crisp, about 4 minutes per side. Cut each in half lengthwise. Drizzle dressing over romaine. Drain radish-shallot mixture. Scatter over romaine. Serve immediately.

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

Steps:

• Prepare a grill for medium-high heat.
• Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
• Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
• Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

GRILLED ROMAINE AND HALLOUMI CHEESE WITH MINT VINAIGRETTE

Steps:

• Prepare barbecue (medium-high heat). Whisk oil, vinegar, 1 tablespoon mint, mustard, and garlic in small bowl; season dressing to taste with salt and pepper. Brush lettuce and onion slices with dressing. Sprinkle with salt and pepper. Grill onion slices until charred in spots and softened, about 3 minutes per side. Transfer to platter; separate rings. Grill lettuce until charred in spots and slightly wilted, about 2 minutes per side. Transfer 2 wedges to each of 4 plates. Grill Halloumi until charred in spots and softened, about 2 minutes per side, depending on brand used.
• Scatter onion rings over lettuce. Divide Halloumi among plates. Drizzle with additional dressing, sprinkle with remaining 1 tablespoon mint, and serve immediately.