Tonight I made something that I have been thinking about for a few weeks, but putting off (for some unknown reason) - Steak Salad. With the temperature remaining over 85 degrees well into the night, it is good to have these meals that take minimum cooking.
In addition, despite the dreaded "red meat" this dinner was pretty healthy. It was chock full of vegetably goodness! Plus - as an added bonus, a good portion of this salad came from local sources.
- Tomatoes from Carolyn's garden
- Corn from Carolyn's Dad's garden
- Red leaf lettuce from a farm in Lancaster, PA
Anywho - this made for an excellent and quick post-climbing meal (after all it is a Tuesday) and was enjoyed by all. Served with corn on the cob and umm Miller Lite (we are trying to finish all the nasty beer to re-stock on the good stuff) it was perfect.
1 pound skirt steak
1 bell pepper
1 large tomato
1 cup mushrooms, sliced
4 oz stinky cheese, crumbled (aka blue or Gorgonzola)
balsamic salad dressing
1 cup red wine
salt and pepper
1) Salt and pepper steak. Marinate for 1 to 2 hours in red wine.
2) Grill steak and slice across the grain.
3) Assemble the remaining ingredients and top with sliced steak. Toss with dressing to taste.