Steaks with Grilled Leeks and Celery-Radish Salad

Steaks with Grilled Leeks and Celery-Radish Salad
Steaks with Grilled Leeks and Celery-Radish Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large leeks - tops trimmed but root ends kept intact, halved lengthwise and rinsed thoroughly

  • EVOO, for liberal drizzling

  • salt and pepper

  • 4

    sirloin steaks (about 1 inch thick)

  • 2

    tsp. Worcestershire sauce, for brushing

  • 2-3

    sprigs rosemary, finely chopped

  • 3-4

    cloves garlic, chopped

  • 1

    celery heart with leaves, thinly sliced on an angle

  • 1

    cup flat-leaf parsley leaves

  • 4

    large radishes, thinly sliced

  • 1

    lemon, juiced

  • celery salt, for sprinkling

  • 2

    large, ripe tomatoes, thickly sliced

Directions

Preheat an outdoor grill or grill pan to medium high heat. In a large pot, bring 3 inches water to a boil. Add the leeks and parboil for 3 minutes. Transfer to a clean towel and let cool cut side down. Dress with a little EVOO, salt and pepper. Meanwhile, brush the steaks with the Worcestershire, then season on both sides with the rosemary, garlic, a thin coating of EVOO, slat, and pepper. Let stand for 15 minutes. Grill the steaks for 4 minutes on each side for medium-rare, or a minute more per side for medium-well. Grill the leeks until marked, about 2 minutes on each side. While the steaks cook, in a salad bowl, combine the celery, parsley, radishes, lemon juice and a drizzle of EVOO. Sprinkle with the celery salt and pepper. Serve the steaks topped with a crisscrossed grilled leek and with tomato slices along side. Top the tomatoes with the celery salad.

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