Thantastic Thursday: July 16, 2020

Thantastic Thursday: July 16, 2020

July 24, 2020

    Cooking with Skip Hess!
    Summer Steak Salad
    1 pound flank steak

    4 Cups baby spring lettuce mix
    ½ Cup sliced strawberries
    ½ Cup Pecans
    2 Ounces crumbled bleu cheese
    ½ Red Onion – cut into rings
    Vinaigrette Dressing
    ½ Cup extra virgin olive oil
    ¼ Cup balsamic vinegar
    1 Tablespoon honey
    ¼ Teaspoon black pepper
    1 Tablespoon Strawberry Preserves
    Grill the steak to your preferred doneness. I use flank steak but you may use your favorite steak. Allow steak to rest for about 20 minutes and slice into strips. In a small frying pan (I prefer non-stick for this), add the pecans and sprinkle them lightly with sugar. Roast the pecans to release their flavor. The sugar will darken the pecans.
    In a small bowl, whisk the olive oil, balsamic vinegar, honey, strawberry preserves, and pepper.
    Arrange the lettuce mix on a platter. Arrange the flank steak over the top. Around the edge of the lettuce, arrange the pecans, bleu cheese crumbles, red onion rings, and strawberries. Drizzle the vinaigrette over the salad and serve!

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