Grilling with Hop Valley – Part 2: Alphadelic Steak Salad

Remember the Alpha vinegar (Grilling with Hop Valley Part 1: Alpha Preparation) we made with Alphadelic IPA a couple of months back? Well it’s freshly ready and we’re going to put it to use making an out-of-this world grilled steak salad. Used in the salad dressing and in the steak marinade, the beer vinegar imparts a nice tangy blast of flavor into a bright and refreshing meal that’s perfect for summer.

Thanks to chef Serenidy Pries for the recipe.

And just a note if you can’t make it to a grill, this deliciously unique steak salad turns out equally wonderfully when cooked in a pan on your stovetop.

Serves six-eight people.

Enjoy!

Alphadelic Vinegar Salad Dressing
1/2 cup Alpha vinegar
1/3 cup melted bacon fat
1/3 cup vegetable oil
1/4 cup mayo
3 tablespoons whole grain mustard
1 tsp hot dijon mustard
1 tsp kosher salt
1/2 tsp fresh cracked pepper
1/4 tsp ground cumin
1/4 tsp sugar
Juice and zest of 1/2 of a lemon

Put all of your ingredients into a jar, cover and shake it thoroughly. Keep in the fridge until you’re ready to assemble your salad. Can be made up to five days in advance. Shake well again right before using. This is a rich, flavorful dressing and is meant to be used sparingly. A little goes a long way!

Alphadelic Grilled Steak
2.5lbs tri-tip, London broil or flank steak – Should be at least 3/4 of an inch thick.
1/3 cup Alpha vinegar
3 tablespoons salad oil
3 garlic cloves-crushed
2 tsp kosher salt
2 tsp dried basil
1 tsp cracked black pepper
1 tsp cumin
1/2 tsp smoked salt

In a medium bowl combine all of the ingredients except the steak. Place the steaks in a gallon-size plastic storage bag, then pour the marinade over the steaks. Squeeze all the air out of the bag, seal and place in the fridge for a minimum of two hours, but overnight is best. Allow your steak to rest on your counter for an hour or two before you cook it. This will let it come closer to room temperature, which ensures even cooking and ideal flavor.

To cook the steak:
Regardless of how you cook it, you’ll need to get two cooking zones set up: a super-hot searing zone and a cooler, indirect cooking area. Heat your searing zone to 500 degrees, which means that you should only be able to hold your hand about five inches above the surface for two or three seconds. (Make sure you don’t burn yourself or have any loose sleeves/anything that can catch on fire!) Heat your indirect cooking zone to about 325-350 degrees, which means you should be able to hold your hand five inches above the surface for about five seconds.

Sear each side of your steak four-eight minutes per side depending on the heat of your cooking surface, and make sure if you’re working with fire that there are no flare ups from the fat of the steak.

Move your meat to the indirect cooking zone and lightly tent with foil. Cook until your steak is done to your preference. You can use the chart below if you’re not sure what temperature to pull your meat from the fire at.

Make sure you allow your meat to rest for at least three minutes to allow all the juices to reabsorb. When cutting your steak, slice it as thinly as possible against the grain of the meat so it’s tender and not chewy. 

Salad
2 heads romaine lettuce – torn
1/4 cup fresh parsley – chopped
3/4 cup fresh basil leaves – torn
2 medium tomatoes – diced
1 orange bell pepper – diced
1 avocado – thinly sliced
1/2 medium sweet onion – thinly sliced
1 large crimini mushroom – thinly sliced
8 oz fresh mozzarella – diced
4 oz finely grated Parmesan

Rinse and dry the vegetables, then toss together in a large bowl. Divide evenly among the dishes, then add your thinly sliced steak and cheeses. Serve dressing on the side or lightly drizzle over the top. Goes great with your favorite crispy garlic bread.

Cheers and hoppy grilling this summer!