Monday, July 20, 2015

Grilled Steak Salad

It's summer time and grilling out is a fun way to keep your kitchen cool.  Salads are also a good way to eat light in the hot summer weather.  This salad had a nice flavor and was easy to put together.


1 pound flank steak
6 tablespoons olive oil, split
2 tablespoons lemon juice
2 tablespoons ground cumin
4 cloves garlic, minced and split
1 cup day old bread cubed
1/2 cup plain greek yogurt
4 cups mixed salad greens
1 English cucumber sliced
1 large tomato, diced
1/2 red onion, sliced
1/4 cup kalamata olives sliced

In a small bowl, mix 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon cumin, and 2 garlic cloves, minced.  Pour the mixture in a zip gallon plastic bag.  Marinate at least 4 hours or overnight.

Preheat oven to 400.  In a small bowl mix 2 tablespoons of olive oil and 2 garlic cloves.  Brush on the slices of bread before you cube  them.  Bake bread cubes for 5 minutes stirring once.  Let cool.

Grill steak - 4 minutes per side for medium-rare.  Transfer to a cutting board and let rest for 10 minutes, then slice thinly.

In another small bowl, mix yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon cumin, and salt to taste.

In a large bowl, mix salad greens, tomato, red onion, cucumber and olives.  Add sliced steak and drizzle with dressing.


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