Richard Chamberlain's Grilled Salad recipe.

You ARE grilling some fabulous Walmart Steaks aren't you? We are. Cuz they're awesome. And they're cheap. I stalked the meat guy at my Walmart a couple of weeks ago while he went around the entire meat department with his little price gun, and I scored this:

See all those ribeye and strip steaks in the back? They're mine! BWAHAHAHAHA! I'm not buying meat again the rest of the summer, because I filled my garage freezer with Walmart Choice Steak.

I got a chance to taste those Walmart Steaks grilled up by an expert at Walmart a couple weeks ago, when my bud Chef Richard Chamberlain of Chamberlain's Steak and Chop House was there grilling them. In my Oak Cliff neighborhood of all places! *awesome* I hung out and talked steak and kids with Richard's lovely wife. While he made us meat.

Is he a dreamboat or what.

Richard gave me some tips to share with you about your grilling this weekend:

Me: What is the best cut of steak to grill?
Richard: I would suggest grilling several great cuts of meats for everyone to share. A nice thick filet mignon, and nicely marbled NY strip and the rich taste of Rib Eye. Cook the steak to a nice medium rare for more moisture. Slice a couple of pieces for each person to taste and talk about which they like best.

Me: Which is better - gas or charcoal - for grilling? And, should we add wood for a smoky flavor? If so, what kind of wood?
Richard: Beef always taste better over charcoal. The lightly smoky flavor of mesquite or hickory chips gives steaks a beautiful bold taste. Always buy great quality charcoal and wood chips like Kingsford to ensure even cooking and consistent flavor.

Image Credit: Walmart Choice Steak Challenge

And as a bonus, here's a recipe Richard made up *just* for us. It's a side dish you can make, on the grill partly, to nosh with your steak. And by the way, Richard won the National Walmart Choice Steak Challenge Grill-off between oodles of famous chefs. So he knows from whence he speaks.
Grilled Salad with Tomato-Basil Vinaigrette
Richard Chamberlain

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes


1 medium vine ripe tomato
1 medium red bell pepper
4 garlic cloves, roasted
1/2 cup fresh basil, chopped
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
1 teaspoon fresh ground pepper
1 teaspoon sea salt
1/2 teaspoon smoked paprika

Grilled Salad
6 medium spring onions, stalks removed and white part halved
4 ripe avocados, peeled, pitted and quartered
3 heads baby romaine, leaves separated, stalk discarded
1/2 cup extra virgin olive oil
3 ounces Reggiano cheese
fresh ground pepper
sea salt

Preheat the grill using Kingsford charcoal, until the briquets are consistently ashed over.

Rub tomato and red bell pepper with a little olive oil and place over hot coals and grill until charred on all sides. Remove to cutting board to cool.

Peel and seed cooled red bell pepper and place with tomato in food processor. Add remaining vinaigrette ingredients. Pulse processor while drizzling in 1/3 cup olive oil until blended (should be a little chunky). Adjust seasoning, remove to container and chill until ready to serve (can be done one day ahead).

In a mixing bowl, lightly toss spring onions, avocados and baby romaine with olive oil, pepper and salt. Place over hot coals and cook until lightly charred on both sides. Remove and arrange on platter.

Shave parmesan over vegetables. Drizzle smoked vinaigrette over grilled salad and serve.
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Mommy's Wish List Disclosure: This post was sponsored by Walmart as a part of their Steakover Program.

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