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RECIPE(S) OF THE WEEK
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Steak Salad
8-10 oz. sirloin steak
seasoned salt and steak seasoning
1 tomato, medium size, diced
1 C. cucumber, peeled and quartered
1 C. sugar snap peas
1/4 red onion, sliced
1 avocado, peeled and diced
4 T. olive oil
2 T. red wine vinegar
1-2 C. mixed salad greens
bleu cheese crumbles
Begin by smearing a bit of olive oil on both sides of the steak. Sprinkle one side with the salt, the other side with the steak seasoning. Allow the steak to sit on the counter for at least 20 minutes, then broil on both sides to your desired degree of doness. Remove the steak to a plate and set it aside. Meanwhile, drop the peas into boiling water and cook for just 3 minutes. Then add the sliced onions and cook an additional minute. Drain the vegetables and rinse in cold water to stop the cooking process. Allow to drain and then place in a mixing bowl. Add the tomato, cucumber, avocado and the oil and vinegar. Toss gently. Slice the steak thinly into small pieces. Add to the vegetables and stir in gently. Mound the salad into two bowls, then garnish with some bleu cheese crumbles. Serve with warm garlic toasts.
Serves 2-3
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