Firing up the bbq in the summer is so much easier than cooking indoors because you get to enjoy all the fresh air without being cooped up in a hot kitchen. Steak cooks up so quickly too, so while the grill is doing all the work, the rest is just assembly.
Today, I walked through my (small) garden and picked out what was fresh. All we have so far are salad greens and herbs in bloom, so after a quick wash, they made an important presence on tonights platter. I love picking veggies from my garden to make a salad because it keeps dinner constantly fresh.
I also included the sirloin steak, Manchego cheese and ciabatta bread I picked up at this mornings farmers market and the rest of the veggies are leftover from Amelia’s lunchboxes this week. I topped it off with my Basic Vinaigrette and dinner was served before my drink even got warm. Ahhhh, summer!
Summer Steak Salad
- 3-4 sirloin steaks, about 2 pounds
- Kosher salt and freshly ground pepper
- A variety of veggies, each by the handful (lettuce, peppers, carrots, broccoli, sugar snap peas, etc…)
- 3 ounces cheese cubes, any kind
- 1 serving of my basic vinaigrette
- Preheat a gas grill to 350 degrees.
- While the grill is preheating, season both sides of each steak with salt and pepper. Once the grill is ready, place on the grill for 4-5 minutes. Flip and cook other side for 4-5 minutes, or until desired doneness. Remove from heat and set aside.
- Meanwhile, place veggies on a platter in groups along with vinaigrette. Once steak has cooled slightly, slice and place on top of salad. Enjoy!