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Archive for July 9th, 2010

Flank Steak - a long and flat cut of meat that can get really tough if not prepared properly. Grill it quickly and it is so good!

The other day I had a wild and crazy idea that I didn’t want to cook dinner and declared it would be salad night. Hubby agreed, as long as there would be meat involved, so we settled on Flank Steak Salad. It was pretty tasty, so I’ll share what we threw together here.

Salads are a great way to eat light (in theory) and not heat up your kitchen by cooking. Enjoy!

Ingredients for Flank Steak Salad

Season the meat before taking out to grill.

Flank Steak cooking on the grill. The heat should be indirect.

Grilled Flank Steak - my mouth is starting to water.

The manly-man Captain Cavedweller version of Flank Steak Salad. Not for the faint of heart or those on a diet.

The prettier, lighter version of Flank Steak Salad. I tossed on a few crumbles of Feta Cheese and, boy, was that a delicious decision.

Flank Steak Salad

1-2 flank steaks per person

lettuce (whatever kind you like best is fine – yes I was lazy and used bagged lettuce)

tomatoes (sliced)

cucumber (sliced)

sliced black olives (again, lazy and used pre-sliced)

shredded colby-jack cheese (pre-shredded – lazy and yes, there is a trend developing here)

salt

pepper

Mrs. Dash (or whatever meat seasoning you like)

Flank steaks are thin cuts of meat that cook really fast. Season them with salt, pepper and whatever seasoning you like best. Get creative – Hubby usually does which is why I ask for half-seasoning on my meat!

Grill the flank steak for just a few minutes. Hubby put these on a hot grill with indirect heat. It took just shy of two minutes per side for them to be done to perfection.

Once the meat is done, let it rest a few minutes before slicing. I made long, thin strips of meat and Hubby whacked his into bite-sized submission.

Layer lettuce, tomato slices, olives and cucumbers in a dish or bowl. If you want the cucumbers to look fancy, peel and then run a fork’s tines down the outside of it all around. It creates a nice pattern when they are sliced.

Place the meat on top and then finish with a sprinkle of cheese. I added Feta cheese crumbles to my salad and it was tasty. Hubby added croutons, sunflower seeds and almost everything except the kitchen sink to his salad. My point would be, add whatever tastes good to you. I used a light vinaigrette dressing and Hubby coated his in salt.

So much for a healthy meal… maybe next time.

Happy Entertaining!

Shanna

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