Friday, May 29, 2009


There are not very many salads I can get away with serving for dinner. I think I've mentioned that my husband is a meat and potato man. So salad with dinner is OK, but salad as dinner...that's a whole different story. This salad however, passes the husband test. Mainly because it's loaded with steak. But it also happens to be healthy and really filling.

Feel fee to mix it up with the veggies you would prefer. The key to the salad is the balsamic steak mixed with the Gorgonzola and arugula. 12 oz. should serve about 4 people.

(Mindi Original)

12 oz. flank steak (or skirt steak) sliced into thin strips
and seasoned with salt & pepper
½ T. olive oil
½ C. balsamic vinegar
2 T. Dijon mustard
arugula salad mix (or spring salad mix)
Gorgonzola or blue cheese crumbled
grape tomatoes
cucumbers sliced
calamata olives
olive oil & lemon juice

1. In a large skilled heat oil. Sear the flank steak on high heat for 2-3 minutes.
2. Add balsamic vinegar and mustard. Stir and continue to cook until steak is cooked and vinegar has reduced into a syrup.
3. Toss salad mix with tomatoes, cucumbers, olives and celery.
4. Top salad with balsamic steak and Gorgonzola cheese.
5. Drizzle with a little olive oil and a squeeze of fresh lemon juice.

1 comment:

Barbara Bakes said...

I don't think I've ever had steak salad. Yours looks delicious!

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