Steak Salad
June 8
This warm salad is another one I stole from a now closed restaurant. Simple ingredients, high in flavors.
Serves 2.
Ingredients:
Red leaf lettuce and a little arugula or baby spinach
1 large heirloom tomato
¼ cup crumbled goat cheese
8 oz. skirt steak
4 Tablespoons of olive oil
4 Tablespoons balsamic vinegar
2 Tablespoons of Dijon mustard**
Salt and pepper to taste
**If you want a little more texture to your dressing, use 1 ½ Tablespoon of Dijon mustard plus ½ Tablespoon of Old Style mustard, thick with mustard seeds.
Preparation:
Separate the lettuce on two plates. Slice the tomato from the bottom up, layering slices on top of lettuce on both plates. Divide goat cheese and sprinkle on both plates.
Cook skirt steak either on grill or in a frying pan. Slice in half, then slice each half into slices and add to plates.
Dressing:
Mix well balsamic vinegar, olive oil, mustard, and salt and pepper. Drizzle over salad.
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