I have an awesome recipe to share with y’all. Even better? It’s pretty simple. I’ve never done a post about food but this one is too good not to share. And I can’t take any credit for it. Like most of the great meals that are cooked around here, this one was created by my husband. He is the chef of this family. I enjoy cooking sometimes but he is way better at it than me. He’s just got that gene, totally from his mother. Her cooking is amazing!
Anyway, we recently spent a week in Cape San Blas, Florida. Don’t even get me started. Have you ever been there? It was easily one of the best vacations we’ve ever had. I’ll spare you all the vacation talk but let me just tell you…there aren’t a lot of places to eat there. Good thing our rental had a nice big kitchen. AND, good thing there was the coolest little market down the road, called The Trading Post. We brought a few groceries with us and were able to make a couple of really good dinners just by picking up a few things. One of those dinners was Steak Salad with Pesto.
Who doesn’t love a really good salad in the summer? This one is hearty enough to be a main course. We ate it with some chips and guacamole and paired it with a favorite Pinot. It’s a great summer red since it’s not too heavy. And at around $14.00 per bottle it’s totally affordable.
What You’ll Need
- Black Angus Ribeye (or your favorite cut)
- Olive Oil
- Salt & Pepper
- Red Pepper Flakes
- Garlic or Garlic Seasoning
- Bag of Spring Mix Lettuce
- Shredded Parmesan or Mozzarella Cheese
- White or Red Onion
Marinate the steak in all ingredients shown above. The longer the better. But if time is an issue (and it usually is here) then go with about 15-20 minutes. While it’s marinating put together the salads. Divide the bag of lettuce into two bowls, add cheese and sliced onions, and place in the refrigerator.
After the steak has marinated grill it on medium to medium/high heat and cook to desired temperature. Ours was well done.
When the steak has finished cooking, pull it off the grill and let it rest for about ten minutes. Then slice it into strips.
Grab the salads from the refrigerator, place the steak strips on top and drizzle each salad with a genereous tablespoon of pesto. We used Classico Traditional Basil Pesto. Serve with a lemon wedge.
I was unsure of the lemon until I tried it. Just a little bit of the added lemon juice was perfect. This salad was delicious! If you’re a steak lover then you’ve gotta try this. It will rock your taste buds! What made it even better? This view. Gah….
So stick around for some more food posts in the future. My husband cooks a lot (luckily for me) and I’m going to be spilling all of his secrets.
What do you think of steak on a salad? Is this something you would try? Have you tried it before?