Win tickets to Evergreen State Fair concert
The Herald of Everett, Washington
Customer service  |  Subscribe   |   Log in or sign up   |   Advertising information   |   Contact us
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions

Steak salad brings together best parts of summer

SHARE: facebook Twitter icon Pinterest icon Linkedin icon Google+ icon Email icon |  PRINTER-FRIENDLY  |  COMMENTS
By J.M. Hirsch
Associated Press
Published:
  • Steak salad makes an easy and robust summer meal.

    matthew mead / associated press

    Steak salad makes an easy and robust summer meal.

Summer is prime time for salads and grilling. Why not bring them together in one delicious dish?
I pile my dinner plate with the makings of a robust salad: a mass of greens, sliced carrots, cucumbers, tomatoes, often even leftover grilled vegetables. Then I thinly slice whatever meat I tossed on the grill and use that to top the salad. A sprinkle of vinaigrette and it's good to go.
For this salad, I went with my favorite grill-friendly steak, flank.
For the seasoning rub, I went with a simple blend, the highlights of which are fennel seeds and cumin.
Fennel-cumin flank steak salad
1 teaspoon whole fennel seeds
1 teaspoon whole cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon garlic powder
Kosher salt and coarsely ground black pepper
11/4 pounds flank steak
2 tablespoons olive oil
1 tablespoon cider vinegar
1 pint cherry tomatoes, halved
2 cloves garlic, minced
1 5-ounce package baby arugula
1 green bell pepper, cored and diced
1 avocado, peeled, pitted and diced
1 4-ounce log soft goat cheese
1/2 cup dried cranberries
Heat the grill to medium-high.
In a mortar and pestle or spice grinder, combine the fennel, cumin, mustard, garlic powder, 1 teaspoon of salt and 1/2 teaspoon of pepper. Grind well, then rub the mixture over both sides of the flank steak. Set aside.
In a medium bowl, whisk together the olive oil, vinegar and 1/2 teaspoon each of salt and pepper. Add the tomatoes and garlic, toss well, then set aside.
Divide the arugula between 4 serving plates. Top with the bell pepper and avocado. Crumble a quarter of the goat cheese over each plate, then sprinkle with dried cranberries.
Using an oil-soaked paper towel held with tongs, oil the grill grates. Add the steak and grill for 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain, then heap a quarter of it on top of each salad.
Spoon a quarter of the tomatoes, as well as any liquid in the bowl, over each salad. Makes 4 servings.
Story tags » FoodCooking

More Life Headlines

NEWSLETTER

Weekend to-do list

Our to-do list full of ideas for your weekend

Calendar

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus