Steak Salad
Okay, you have to try this salad. I have become absolutely ADDICTED to it, eating it at least 2-3x/week. It's easy, fast, and a great source of protein and healthy fat.
Marinated flank steak -- any marinade you like (I favor teriyaki). (I prefer grilling the meat.) You can also use chicken or pork, depending on your tastes. I still have problems handling chicken; red meat is my friend.
Put anything and everything you want in your salad!
Dressing (this is key, because it has no sugar but is yummy). I make at least a bottle a week.
2 tablespoons red wine vinegar
1 large garlic clove, minced
3 tablespoons capers (or more, if you like 'em)
2 teaspoons Dijon mustard
1/2 cup chopped flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup olive oil.
In a small bowl, whisk together all the ingredients but the old. Add the oil slowly while whisking.
Cut the steak into bit-sized strips, place on your salad, and then douse with dressing.
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Torry
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Open RNY 02/09/05
Life should not be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, champagne in one hand, strawberries in the other, body thoroughly used up, totally worn out, and screaming "Wahoo, what a ride."
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