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Steak & Salad

Steak & Salad
0 29 July 2014

Grilled Steak:

Pick a nice cut of beef or bison. Season with a touch of olive oil or grape seed oil, salt, pepper, garlic powder and fresh rosemary. Let sit at room temperature for about an hour to warm. Place on a very hot grill to get that nice crisp char with a juicy center.

The Ever Evolving Salad:

Use approximately equal parts of each ingredient. This is one of those things that gets better the longer it sits and will last a few days.

4 cucumbers, cut into bite size pieces
5 tomatoes (whatever variety is in season – or sub grape tomatoes), cut into bite size pieces
1 large red onion, sliced thinly
Several small sweet peppers cut into thin slices, or a few bell peppers cut thinly
4 avocados, cubed in the peel and scooped out using a spoon into the salad
1 package of feta cheese or small mozzarella cheese balls (halved)
Newman’s Own Family Style Italian Dressing – enough to toss
Salt and pepper to taste

Posted in Recipes by Cenegenics Denver