We don't do salad very often in our house. I'm not sure why, but it just doesn't make it on the menu. I don't like to eat the same thing every day and most packages of greens are more servings than two people need in a week. But it's summer and it's hot - and light meals are the way to go.
I like salads full of stuff. I'm not a fan of salads that are just lettuce and dressing (like Caesar). I usually order the salads full of beans, avocado, corn, etc. So when I set out to make a steak salad at home I pulled out a few ingredients from the refrigerator.
For the cold ingredients: Olivia's Organics spinach. Next up, carrots and English cucumber. The rest of the ingredients (steak, onions, mushroom, and asparagus) went on the grill. For dinner we had, what I'll call a "manly steak salad". For lunch the next day we had the same base salad with grilled chicken on top. It was fantastic both ways.
Mix the salad base early in the week and you can top it with different proteins each day - steak, chicken, chickpeas, tuna (if you like that sort of thing), or even some grilled tofu. You can change the taste with different dressings also. It's easy to tweak the mix and enjoy a different salad every day!
Manly Steak Salad
2 cups spinach leaves, roughly chopped
2 carrots, cut into coins or sticks
1/2 of an English cucumber, cut into one-inch sticks
1 medium Vidalia onion, sliced into rings
1 tablespoon olive oil
1 tablespoon water
8-10 spears asparagus, trimmed
1 portabello mushroom caps, lightly brushed with olive oil
Sirloin Steak, approximately 1 lb.
Wrap onion slices, olive oil, and water in a foil packet and seal tightly
Heat the grill to medium-high heat, grease the grill to prevent sticking
Sprinkle both sides of the steak with a generous amount of kosher salt and freshly ground black pepper
When the grill is hot, add the steak and onions directly over heat
For a 2 inch thick steak, cook for 8 minutes per side for a medium steak
When you flip the steak, flip the onions and move off of the direct heat and
add the mushrooms and asparagus to the grill (flip after 4 minutes)
Remove veggies and steak from the grill and set aside
Do NOT slice the steak yet (it needs to rest)
While the steak is cooking and cooling, prepare the rest of the salad
Place 1 cup of spinach on two serving plates
Split the carrots and cucumber sticks evenly between the two plates
Combine 2 parts olive oil to 1 part balsamic vinegar in a small container with a lid
Shake vigorously to combine
After steak has rested for about 10 minutes (so the juices don't run out), slice and place on top of the salad
Top with sliced portabello, asparagus, and onions
Dress salad to your liking and add freshly ground pepper
Serve with a big fork and knife and enjoy!
Grilled Chicken Topping (for the next day)
1 lb. boneless skinless chicken breasts, excess fat trimmed off
Old Bay seasoning
Rub a generous amount of Old Bay seasoning on both sides of the chicken
Heat grill to medium heat and grease the grill to prevent sticking
When grill is hot, add chicken and cook until done
The time varies depending on the thickness of the chicken and heat of the grill. It could be anywhere from 10-15 minutes
Let the chicken cool before slicing into bite sized pieces
Add to the salad base and dress the salad before eating
Prep time: 10-15 minutes
Cook time:15-20 minutes
Cutting board, knife, plates, tongs, grill, dressing container, foil, serving dishes and utensils