I liked the homemade light ranch dressing from last week’s crab cakes so much that I ended up remaking it for two more salads over the weekend. It worked well both for a Lobster Cobb and for this steak salad I whipped up.
For the steak:
one 1-2 pound flank steak
soy sauce, to taste
Worcestershire sauce, to taste
2 cloves garlic
a bit of olive oil
For the salad
1 cucumber, sliced
1 red pepper, cut into chunks
1 bunch asparagus, cut into pieces and tossed with olive oil, salt and pepper
1 bag baby spinach
Prepare steak by marinating flank steak with the rest of the ingredients for a couple hours.
Prepare dressing and cut up vegetables. Toss vegetables with spinach/
Heat a grill. Cook steak about 6 minuets per side, or until desired temperature is reached. Cook asparagus on the grill while you’re cooking the steak (keep an eye on it – it will likely cook more quickly than the meat). Let steak rest for at least five minutes.
Slice steak. Dress each serving of salad (I do this individually so leftovers don’t get soggy/pre-dressed) and top each serving with steak and some asparagus.