Tops In Beef
DAVE CUPOLO, executive chef at the Palomar Centre location of Malone’s in Lexington, is passionate about his love for food and the outdoors.
“The recipe for Steakhouse Salad is perfect because I love to grill outdoors. There is nothing I love better than being at the lake and having a nice healthy meal with flavor.”
Since 1998, Malone’s has been serving only the finest cuts of Chicago-style prime beef. Malone’s was named to the Independent Retail Cattleman’s Association’s Top Ten Original Great Steak Houses of North America.
With three locations in Lexington, you are never far from a great dining experience. For more information, call (859) 977-2620 or go online to www.bluegrasshospitality.com/malones.
MALONE’S STEAKHOUSE SALAD
2⁄3 C oven-dried tomatoes (or 2 fresh tomatoes)
2⁄3 C grilled red onions
2⁄3 C grilled portabella mushrooms
3 Tbsps olive oil
2 cloves garlic, minced
6 oz spring salad mix
1 bottle red wine vinaigrette or your favorite dressing
2⁄3 C finely crumbled blue cheese
2 (4 oz) medallion filet steaks, grilled
Sea salt and pepper
DAY BEFORE Preheat oven to 200°. Oven dry 3-5 pounds of tomatoes by washing and patting dry plum or small garden tomatoes that are not soft or overripe. Slice lengthwise in 1-inch widths, place on nonstick cooking sheet, and sprinkle with sea salt. Bake for 4-6 hours. Some will get done before others, so check often. Remove as they dry, cool, and place in a covered glass jar. They should feel dry to the touch.
GRILL ALL AT ONCE Warm grill to medium high. Slice mushrooms into 1⁄4-inch wide strips and toss with mixture of 2 Tbsps olive oil, garlic, salt, and pepper. Thinly slice onion in lengths and brush with olive oil. Place mushrooms and onions in grilling pan or on foil; grill for 5-6 minutes, turning once. Grill steak 5 minutes per side for medium-rare or 8 minutes per side for medium. Move all to warm spot and let steak rest for 3-5 minutes. Slice steak against the grain to form four pieces from each filet.
TO ASSEMBLE SALAD Lightly toss spring mix, tomatoes, onions, mushrooms, and dressing in chilled mixing bowl. Divide and place into the center of two dinner plates. Crumble blue cheese on top of salad. Place sliced steak on top of salad at the four corners of the plate. Serve with dressing. Serves 2.
READER RECIPES
MS. MARGE’S IT’S A DILLY POTATO SALAD
2 lbs small red potatoes
1 medium sweet onion, diced
1⁄2 small green pepper, diced
1⁄2 C dill pickles, diced
1 Tbsp fresh dill, chopped (or 1/4 tsp dried dill)
2 tsp fresh parsley, chopped fine (or 3⁄4 tsp dried parsley)
1 Tbsp canola oil
1 Tbsp white vinegar
1⁄2 C sour cream
1⁄4 C mayonnaise
Salt and pepper to taste
Wash and quarter potatoes. Boil 10 minutes or until just tender. Pour into a colander and run under cold water to stop cooking process. Drain well. Combine onion, green pepper, pickles, fresh dill, and parsley. Set aside.
In a large bowl, mix canola oil, vinegar, sour cream, mayo, salt, and pepper. Add potatoes and then other ingredients. Mix lightly. Can serve at room temperature or chilled. Serves 8-10.
Submitted by Marjorie Merideth, Warren RECC, who writes: “This recipe is a favorite of my three children as well as my late husband. I have enjoyed a career in food service, and at 81 years young I still enjoy cooking.”
