Steak salad

We played golf this afternoon and I wanted a dinner that would be quick to pull together when we got back. This steak salad did the trick. I used fresh marjoram and thyme from my garden. I should have been able to use beautiful heirloom tomatoes from my garden but I’m in a war with a squirrel who has been eating the green tomatoes off the vine before they ripen. I’m really annoyed as I have 10 varieties of heirloom tomatoes that I was looking forward to enjoying in all sorts of dishes. If you have tactics for scaring away squirrels, let me know!

Grilled Flank steak salad

  • flank steak
  • romaine lettuce
  • red onion cut into wedges
  • tomatoes (heirloom if you don’t have a squirrel problem)
  • vinaigrette

Vinaigrette

  • 1/3 cup balsamic vinegar
  • 1 1/2 TB chopped fresh thyme
  • 1 1/2 TB chopped fresh marjoram
  • 1 1/2 TB Dijon mustard
  • 2 cloves garlic, minced
  • salt and pepper
  • 3/4 cup olive oil

Whisk first 6 ingredients together in a small bowl and then slowly whisk in the olive oil until emulsified. Pour half over the steak and marinate, refrigerated for at least 4 hours or up to overnight.

Grill steak for 10 – 12 minutes, turning once. Remove from grill to rest and grill onion wedges for 5 minutes.

Arrange lettuce on plates and top with steak and veggies. Serve the dressing at the table.

I also made eggplant stacks in an attempt to model the Eggplant Napoleon appetizer served at Petit Louis. I made a huge batch of pesto – fortunately the squirrels don’t seem to like basil and I have a bumper crop of that. Petit Louis makes the eggplant Napoleon with fried eggplant, goat cheese, pesto, tomato and tapenade. Keith and Samantha aren’t enthused about olives and I already had tomatoes in the salad so I just did a layer of fried eggplant topped with goat cheese, topped with another layer of eggplant topped with pesto and topped it with a third layer of fried eggplant. (I dipped the eggplant in egg wash and then panko and fried it in hot canola oil.) Samantha said “Mom, can you make this at least once a week?” 🙂