One of my favorite easy meals to make is a steak salad. It combines two things I love - marinated steak and a big, colorful salad. Throw on some blue cheese crumbles and you have a Black and Blue Salad! All you have to do is whip up the marinade, add the steak, and toss in the fridge overnight. The next day, chop up a salad, grill the steak, and you're done. So easy and so yummy!
- From Orange County Fare by the Junior League of Orange County
1/2 cup canola oil
1/2 cup soy sauce
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
2 Tablespoon Worcestershire sauce
4 garlic cloves, thinly sliced
1 Tablespoon chopped Italian parsley
1 Tablespoon dry mustard, or 2 Tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
Mix all ingredients in a bowl, whisking to mix well. Pour into a large ziploc bag along with the steak. Marinate in the refrigerator for 6 hours or up to 2 days.
When ready, take the steak out of the fridge and let it come to room temperature. Preheat your grill or broiler. I use our broiler and cook about 5-6 minutes on each side for medium rare.
When the steak is done put it on a cutting board and cover with foil. Let rest for 10-15 minutes. This allows the steak to reabsorb its juices. Slicing into it right away will allow those juices to escape and you will lose a lot of the flavor.
|All covered up!|
When ready slice the steak into thin slices across the grain. Serve on top of a large salad with crumbled feta or blue cheese. You can also serve with a side of warm crusty bread. Dee-lish-ous!
|Maybe too rare for some, but perfect for me!|