My mom is a huge steak salad fan...or she was, anyway, before she went 95 percent vegetarian. I bet the steak salad I whipped up tonight would still tempt her though. It was Bill's first steak salad. He gets it. The tastes of corn and tomatoes and basil and seared steak seem imperative right now, to gt us through this looooong cold early spring.
Steak and Marinade:
1 lb flank steak
kosher salt and freshly ground pepper to taste
1/4 cup soy sauce
1/8 cup sugar
1/3 cup balsamic vinegar
3 cloves garlic, minced
Slice the steak into a few pieces. Season liberally with salt and pepper. Mix all marinade ingredients together in a large bowl. Marinate the steak, covered, in the refrigerator for at least 3 hours, and up to two days. Preheat the broiler and broil the steak until medium. Let it sit for a couple of minutes and then slice thinly across the bias. Serve warm, along with any accumulated juices, on top of the dressed salad. Pass extra vinaigrette at the table if anyone wants it.
Salad:
Mesclun
grape tomatoes, halved
cucumbers, sliced into half moons
chopped scallions
fresh herbs: cilantro, chives, basil
canned corn, or corn cut from the cob
cooked garbanzos
diced fennel
Herb Vinaigrette:
balsamic vinegar
extra virgin olive oil
dijon mustard
minced garlic
salt and pepper
chopped basil
chopped cilantro
minced chives
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