Now..if you don't live in Utah, that is okay. I recreated my two favorite dishes from Brio and am so excited to share the recipes with you. My friend Amber recommended several dishes to us so we all ordered different dishes and shared amongst each other (we were going out for our quarterly girls night--good friends are even better than good food--I love you ladies!!). We ordered Brio's Sliced Steak Salad and their Sweet Potato & Chicken Rissotto (recipe coming tomorrow--yum!!). Both dishes were equally amazing and every bite was heaven. I am not a huge steak salad fan (unless I am at Cafe Rio of course) but this salad had an amazing combination of flavors from the candied pecans, to the balsamic glaze, the gorgonzola cheese and the creamy horseradish dressing. The whole thing was wonderful! So...I recreated this salad and I have to admit it was just as good at home as it was at Brio--and for MUCH less. We loved EVERY bite!! If you want to save your pennies and make this salad at home, you will feel extremely gourmet and fancy without a lot of work. This salad at Brio was over $15 a plate and I figured I made this salad for our family of 7 for just under that price. Why not feed 7 people instead of one, for the same price, right? I hope you have a wonderful week celebrating and being with all of the amazing women in your life. I am so thankful for an incredible Mother and the many women who have influenced me. Happy Mother's Day!
1 large head romaine lettuce, chopped
2-3 cups mixed greens (spinach, red or green lettuce)
2 tomatoes, diced
4 oz. white mushrooms, sliced
4 oz. crumbled gorgonzola cheese
1/4 cup red onion
1 cup candied pecans (or other nuts)
1 cup croutons
4-5 boneless beef steaks, grilled, seasoned with Montreal Steak Seasoning & sliced into thin pieces
Grill the steak on a hot grill and season with Montreal Steak Seasoning. Once steak is cooked to your liking (don't over cook or the steak will be dry), remove from the grill and let rest while you prepare the other portions of the salad. For the salad, chop the lettuce and place in a large salad bowl. Add the mixed greens, diced tomatoes, sliced mushrooms, red onion and croutons. Crumble on the top with the gorgonzola cheese and candied pecans. Place each salad portion on plates and then top with several pieces of sliced steak. Drizzle with the salad dressing and balsamic vinegar (or balsamic glaze--balsamic vinegar that has been reduced until thick).
1 cup mayonnaise
1/2 cup sour cream
1/2-3/4 cup milk
1/2 tsp. black pepper
1/2 tsp. salt, or to taste
2 cloves garlic, minced
1 1/2 Tbls. raw horseradish
1 Tbls. balsamic vinegar
Whisk together all of the dressing ingredients. Keep in the fridge until ready to serve.