The following recipe is our family's all-time favorite recipe. I am sharing it now in honor of the character of Grandma Lena, who hailed from Pittsburgh and had a great command of the grill. It is the perfect recipe for Memorial day celebrations. Enjoy.
Grilled Pittsburgh Steak Salads
1-1.5 lb flat iron steak
Your favorite steak seasoning (we use salt, freshly ground black pepper, garlic powder and smoked paprika)
Ore Ida Crispers (4 servings cooked according to instructions in oven while your steak is grilling)
Torn lettuce, either a mix from a bag or we use leaf and/or romaine
One large red pepper, halved with stem and seeds removed
One bunch green onions, cut off white and skewer them, chop the green parts
Your favorite shredded cheese. We like cheddar jack.
Your favorite dressing. We like Southwest ranch
-Heat grill to medium high and season steak
-Put red peppers on grill, skin side up. Grill for a few minutes and then flip (skin side down) and grill until skin is charred, about ten minutes.
-Put onion whites on grill with peppers. These will cook faster and will have to be removed after only a couple of minutes.
-When red peppers are done, put them in a plastic container and let them steam a bit.
-Put steak on the grill and grill to liking. We grill by temperature, so we take it off when it registers 135 degrees for medium rare. Remove from grill and tent with foil for ten minutes.
-Rub blackened skin off peppers and slice.
-Slice steak into thin slices across the grain
-Build your salad: lettuce, onion greens, sliced peppers and white onions, chopped tomatoes, steak slices, Ore Ida Crispers, cheese, dressing
Enjoy with a nice California Cabernet Sauvignon