Grilled Steak Salad With Poblano Vinaigrette Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Salt and freshly ground pepper

2 tablespoons ancho chile powder

3 tablespoons fresh lime juice

2 tablespoons maple syrup

2 poblano pepers, roasted, peeled and seeded

2 tablespoons balsamic vinegar

1/4 cup chopped red onion

3/4 cup olive oil

2 tablespoons olive oil

8 cups baby spinach, washed

2 tablespoons honey

1 teaspoon honey

Olive oil

2 tablespoons Dijon mustard

1 cup Mesa Steak sauce

1/4 cup horseradish

4 plum tomotoes, sliced in half

1/2 cup spinach leaves

Salt and freshly ground white pepper

1 cup ketchup

4 rib eye steaks (6 ounces each)

1 vidalia onion, peeled and sliced into 1/2 inch thick slices

1 teaspoon Worcestershire sauce

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