The temps at our house this week have been over the 100 degree mark.
In light of that misery, nothing sounds good to eat except salads and ice cream. (Talk about balanced diet!).
Here’s one of our favorite salad recipes. It just takes a few minutes to grill the meat so you aren’t left outside melting into a puddle for long.
Flank Steak Salad
1-2 flank steaks per person
lettuce (whatever kind you like best is fine – yes I was lazy and used bagged lettuce)
sliced black olives (again, lazy and used pre-sliced)
shredded colby-jack cheese (pre-shredded – lazy and yes, there is a trend developing here)
Mrs. Dash (or whatever meat seasoning you like)
Flank steaks are thin cuts of meat that cook really fast. Season them with salt, pepper and whatever seasoning you like best. Get creative – CC usually does which is why I ask for half-seasoning on my meat!
Grill the flank steak for just a few minutes. CC put these on a hot grill with indirect heat. It took just shy of two minutes per side for them to be done to perfection.
Once the meat is done, let it rest a few minutes before slicing. I made long, thin strips of meat and CC whacked his into bite-sized submission.
Layer lettuce, tomato slices, olives and cucumbers in a dish or bowl. If you want the cucumbers to look fancy, peel and then run a fork’s tines down the outside of it all around. It creates a nice pattern when they are sliced.
Place the meat on top and then finish with a sprinkle of cheese. I added Feta cheese crumbles to my salad and it was tasty. CC added croutons, sunflower seeds and almost everything except the kitchen sink to his salad. My point would be, add whatever tastes good to you.