Steakhouse

Light and yum.

The temperature and weather in the Macon area has finally become what I recognize as summer, so it was time to rock a nice summer salad. I am aware that this is the second tasty tuesday in a row with a salad, but these are totally different animals.

Today’s salad is with a nod to Smitten Kitchen who I went to for inspiration (still suffering from post New Orleans exhaustion and moving offices means my brain functions are lower than usual). Where she uses skirt steak (which is what I wanted to use in the first place), I used flank steak because my non-local grocer had no skirt steak. Flank steak works similarly, but it needs to be cut a couple of times to get to a proper thinness for a good char-doneness-flavor ratio. Another departure was the use of baby kale, something I’d not seen at the grocery before, but I found it to be delightful.

This meal was also fairly economical. The steak, which made more than enough, only cost five dollars and the rest of the ingredients were fairly cheap. Two could eat for 10-15 dollars.

Anyway, to the cooking!

I started this meal with a herb marinade for the steak. It was roughly:

3 cloves garlic
1 small shallot
2 tbsp fresh rosemary
1/2 tsp thyme
1/2 tsp spicy oregano
2 tbs olive oil
Salt and Pepper

Process in a food processor until it forms a pastelike mix.

While that’s sitting, cut the steak into three length-wise thirds, essentially making three long, thin steaks. Place the steaks in a bowl and pour the marinade over the steak and stir to cover. Let sit for at least 30 minutes.

This is a good time to make a dressing. Using Deb’s recommendation I made a dijon vinaigrette consisting of:

1 tbsp dijon mustard
1tbsp pomegranate balsamic vinegar
1/2 lemon’s juice
1/4 cup olive oil
1 tsp worcherstershire sauce
Salt and Pepper.

Mix all ingredients and adjust to taste. Place in refrigerator until ready.

Grill the steak on a range grill for roughly 3 minutes on the first side and two after a flip. Remove and slice thin.

Assemble the salad by mixing the greens and lightly dress. Halve some small sweet tomatoes and top to taste. Place as much steak as you’d like and go to town with this: