Recipe
June 3, 2012
Summer Steak Salad Recipe
Step 1: Discard the stems from the basil and arugula. Wash and spin dry the leaves. Transfer the greens to a large salad bowl with plenty of room left for tossing.
Step 2: Season the flank steak with salt and pepper and grill or sauté until desired doneness.
Step 3: Slice the meat across the grain, tilting the knife as you slice in order to maximize the size of the slices. Slice as thinly as you can. Put the slices on the greens.
Step 4: Drizzle the vinegar and oil over the salad and season with salt and pepper. Toss and serve immediately, distributing the steak slices so everyone gets a fair share.
Variation: This salad is also delicious with the addition of cherry tomatoes, you can add 10-15, sliced in half.
See more recipes from James Peterson.
Reprinted with permission from James Peterson’s Kitchen Simple (2011 Ten Speed Press).
Directions
Yield:
Step 1: Discard the stems from the basil and arugula. Wash and spin dry the leaves. Transfer the greens to a large salad bowl with plenty of room left for tossing.
Step 2: Season the flank steak with salt and pepper and grill or sauté until desired doneness.
Step 3: Slice the meat across the grain, tilting the knife as you slice in order to maximize the size of the slices. Slice as thinly as you can. Put the slices on the greens.
Step 4: Drizzle the vinegar and oil over the salad and season with salt and pepper. Toss and serve immediately, distributing the steak slices so everyone gets a fair share.
Variation: This salad is also delicious with the addition of cherry tomatoes, you can add 10-15, sliced in half.
See more recipes from James Peterson.
Reprinted with permission from James Peterson’s Kitchen Simple (2011 Ten Speed Press).
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