The Redhead restaurant in Solon is sorely missed by those of us in foodie-land. Many a day I've reminisced about my all-time favorite Redhead entrée, the Steak & Blue Cheese Salad with Dill Dressing.
Recently, I attempted to re-create this culinary masterpiece in my own home and by golly, I think I nailed it!
This hearty main course features perfectly-seasoned sirloin strips decorated with red onion, cherry tomato, and Maytag blue cheese. The buttermilk dill dressing is a cinche to make and adds just the right amount of creamy herbiness.
I served this with an appetizer of stuffed mushrooms, and an awesome cranberry walnut bread pudding topped with Green & Black's vanilla ice cream for dessert (recipe below).
Yum! I miss you, Redhead, but this recipe certainly fills the hole in my tummy where your steak salad used to be.
Steak Salad à la The Redhead
Serves 2
For the salad:
8 oz. sirloin steak
1 T. garlic salt
1/2 t. thyme
1/2 t. oregano
1/2 t. dried basil
1 t. paprika
1/2 t. salt
1/2 head romaine lettuce, cleaned and chopped
1/2 c. grape tomatoes, halved
1/4 c. thinly sliced red onion
1/3 c. crumbled Maytag blue cheese
For the dressing:
1/2 c. buttermilk
1/4 c. plain yogurt
2 T. dill
Juice of 1/2 lemon
Salt & pepper to taste
Preheat broiler. Combine garlic salt, thyme, oregano, basil, paprika and salt in a small dish. Rub onto both sides of the steak. Let rest 10 minutes.
Divide lettuce between two dinner plates and top with tomatoes, onion, and cheese.
Broil sirloin 4-5 minutes per side for medium-rare. Let rest 5 minutes, then slice in 1/4 inch slices and distribute evenly between the two salads.
Whisk together buttermilk, yogurt, dill, lemon, salt and pepper. Drizzle over salad. Serve.
Cranberry Almond Bread Pudding
1 New Pi French Baguette, cut into cubes (day old is best)
1 quart milk
3 eggs
1 1/2 c. sugar
1 1/2 T. vanilla extract
1/2 T. almond extract
1 c. dried cranberries
3/4 c. slivered almonds
Green & Black's vanilla ice cream
Place cubed bread in a large bowl and cover with milk. Let sit one hour.
Preheat oven to 325°. Butter a 9x13 pan. Combine eggs, sugar, vanilla and almond extract in a medium bowl. Pour sugar mixture over bread and milk. Stir to combine.
Pour mixture in prepared 9x13 pan and bake for 1 hour and 10 minutes or until golden brown. Cool slightly. Serve topped with vanilla ice cream. Can you say heaven? I just did.