This week, we’re kicking off a new series: Summer Tossed Salads!

The weather is hot, and cool salads can really hit the spot! And the word salad doesn’t have to mean “diet food”. This week’s salads are loaded with filling protein and delicious flavor!

The first salad is one of our regular rotation meals: Flank Steak Salad. Flank steak is a lean cut of meat, but it’s also pretty forgiving on the grill. Feel free to use your preferred steak seasoning; we simply use a liberal amount of salt and pepper.

Flank Steak Salad

1 – 1-1/2 lbs flank steak
1 large head of a hearty lettuce, like romaine or green leaf
1 tomato, sliced
1 small red onion, sliced
1/2 C Roquefort or bleu cheese, crumbled

Italian Vinaigrette
1/2 C extra virgin olive oil
1/2 TBSP white vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried oregano

30 minutes – 1 hour before putting on the grill, remove the steak from the refrigerator and let it come to room temperature. Season liberally with salt and pepper (or seasoning of your choice) before grilling. Prepare your steak to your liking; we prefer medium. Once the steak is cooked, cover it with foil and let it rest while you prepare the rest of the salad.

Wash, dry, and chop romaine hearts. Set aside.

In a small bowl, combine all vinaigrette ingredients and whisk thoroughly. Once well combined, drizzle over the romaine and toss well.

Plate your dressed lettuce and top with tomato and onion slices. Lay pieces of flank steak – sliced against the grain – on top of the salad. Sprinkle the whole thing with crumbles of Roquefort. Serve immediately.

TIP: The general rule for cooking red meat is hot and fast! Turn the heat up as high as you can, and don’t leave it for very long. Watch it carefully!

TIP: If your lettuce is looking sad and beginning to wilt, simply put it in a bowl and cover it with ice water. Let it sit for 5-10 minutes before drying completely. The cold water will refresh the crunch back into your lettuce!