Summer Salad

 

The warm weather has put me in the mood for big summer salads.  I picked up a recipe for Bourbon Sear Steaks at Eggtoberfest last Fall but for some reason it slipped to the back of my new recipe pile and just recently got rediscovered.  Since I've been in the mood for grilling AND salads lately, I decided to combine the two and make steak salads for dinner. 

Bourbon Sear Steaks from the Certified Steak and Seafood Company
2 Teaspoons dried shallots
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup orange juice
2 teaspoons garlic
4 flat iron steaks (I used thin cut strip steaks.)

Combine ingredients in a ziploc bag and refrigerate about 6 hours.  Sear steaks on a hot grill.


To prepare my salad, I washed a head of Romaine lettuce and a head of hydroponic butter lettuce.  I love my salad spinner!

My salads was loaded with vegetables.  (tomatoes, cucumbers, carrots, yellow peppers)  I also added chick peas, olives and sunflower seeds.

I put the steaks on the grill while I whipped up some lemon vinaigrette. 

Once the steaks were cooked, I sliced them thinly and put them over my salad.

Of course the salad for the kids looked a little different than this one.  I did manage to sneak in a few carrots and cucumbers with their lettuce.  I cleverly disguised them under a sprinkling of shredded cheese so that they would not be identified as healthy.  They were so focused on the steak on top of the cheese that I think they forgot about the vegetables that they had inadvertently consumed.  The fact that they ate their veggies somehow made up for the fact that the salad was smothered in ranch dressing.  It's all about compromise.

Ciao!

Bourbon Sear Steaks from the Certified Steak and Seafood Company

2 Teaspoons dried shallots
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup orange juice
2 teaspoons garlic
4 flat iron steaks (I used thin cut strip steaks.)


Combine ingredients in a ziploc bag and refrigerate about 6 hours.  Sear steaks on a hot grill.