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Summer Steak Salad

Becky Luigart-Stayner

Ready in 30 minutes
Serves 4

Directions

1. Heat grill on high. Cut 2 hearts of romaine in half lengthwise, drizzle with oil and add salt and pepper. Grill, cut side down, 1 to 2 minutes, until grill marks appear.

2. Remove and roughly chop. Season 1 lb skirt steak with salt and pepper, and grill about 2 minutes per side.

3. Remove from heat and let rest 5 minutes, then slice thinly across the grain. Toss romaine, 1 pint quartered cherry tomatoes, kernels cut from 2 ears of corn and your fave dressing.

4. Divide salad among 4 plates and top with steak and 1/4 of a sliced avocado.

Get the kids in on the action

Let them add the tomatoes and corn and toss the salad.

Picky-eater pleaser

Serve the components they like in a divided toddler plate, with the dressing as a dip.

Learn how to create a week of steak dinners.

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