Steak and salad – the summer version

We had friends over last Sunday night.  I wanted to spend most of the afternoon at the pool and give them something delicious.  This marinade is one of my favorites.  We used Porterhouse steaks since they were on sale but this is delicious on any protein – strip steaks, pork chops, chicken, shrimp, etc.

Chipotle marinade 

  • 2 chipotle chiles in adobo sauce
  • 2 cloves garlic
  • 3 TB tomato juice
  • 1/2 cup olive oil
  • 1/4 cup soy sauce (low sodium soy sauce)
  • 2 TB sherry vinegar
  • 1 tsp basil
  • 1 tsp oregano
  • salt and pepper

Combine all ingredients in a blender.  NOTE: Marinade keeps well in refrigerator.  Marinade is spicy so you don’t need to drench the protein in it.  Just spoon some on each side and then grill to your taste.   We served it with my favorite summer salad:

Grilled Vegetable Salad

  • 3/4 cup Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 Eggplant, sliced
  • 2 Zuchini, sliced
  • 3 Peppers (Red, Yellow or Orange), sliced
  • 1 Red Onion, sliced
  • 6 slices French Bread or your choice (I’m using a few slices each of Semolina Batard and Olive Batard)
  • 2 Tomatoes, sliced
  • Salad greens (I’m using mache)
  • 2 TB Basil, chopped
  • 2 TB Chives, chopped
  • 1 TB Marjoram, chopped
  • 4 oz. Goat Cheese, crumbled
  • 1 oz. Parmesan cheese, grated

Whisk together olive oil and balsamic vinegar.  Brush eggplant, zucchini, onion and pepper slices with oil and vinegar mix and season to taste with salt and pepper and grill.  (Reserve remaining marinade.)  Brush bread slices with olive oil and grill.

Spread salad greens on a platter.  Top with tomato slices and then grilled vegetables.  Sprinkle with goat cheese and chopped herbs.  Pour reserved oil and vinegar over salad and grate parmesan cheese over all.  Top with grilled bread slices and serve with tongs.

The weather was so pleasant that we ate outside.  What a fun evening!

 

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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