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Summer Steak Salad

Becky Luigart-Stayner

Serves 4

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

Ready in 30 minutes!

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

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