Jessica is home for the holiday weekend. After all the cleaning she helped do at the lake house, she might think twice about coming back! She also volunteered (or did I ask her?) to make dinner when we got back home. I was ready to collapse on the porch and rest. So I was delighted that she was in the kitchen instead of me.
Her recipe was a winner. It was on the table in minutes. If you need an easy summer supper, give this a try. (You can find more of her recipes on her blog.)
Chopped Steak Salad
3/4 pound flank steak
salt & pepper
1 or 2 heads romaine, chopped
2 cups chopped red cabbage
1 (15-oz) can cannellini beans (or other white beans), drained & rinsed
1/2 cup chopped roasted red peppers
1/4 cup chopped parsley
Season flank steak with salt and pepper. Grill 3 to 5 minutes on each side. (Can use a stovetop grill pan or the broiler also.) Let rest a few minutes, then cut thin, diagonal slices across the grain and cut into bite-size pieces.
In a large bowl, combine steak with lettuce, cabbage, beans, peppers and parsley. Toss with your favorite Italian dressing. (We forgot to get the red cabbage for this and added Feta cheese instead. Make this salad suit what you have on hand.)