Warm weather makes me think about fresh greens and unique summer salads.
This easy recipe was written many years ago but I can’t quite tag the year. I do know it was quite an eye opener when I moved to the Ozark Mountains and experienced skirt steak in a more southern setting. Every area has their own version of skirt steak. When I left Northeast Missouri in 1983 it was not a cut I had ever enjoyed. Here in the Ozarks it’s a thin cut of steak, which grills nicely and is a great cut for not only this dish, but also a dinner of fajitas.
This would be a meat selection that could be grilled over the weekend and then refrigerated for 2-3 days, steamed, cut into strips and implemented in the salad or other dishes. Lean, lots of protein and that unique grilled flavor.
When I wrote this beef salad recipe I never gave any thought to adding sliced beets, but when I viewed it again a few years later it came to mind immediately. One step you might consider doing is to soak the fresh red onion in ice water for about 30 minutes before placing it on the salad. This takes a little intensity from the powerful onion, be sure and pat dry before placing on the salad.
I wrote a creamy Italian dressing for this presentation, but you can certainly go back and use pre-made, if you desire. I’m not a fan of vinegar and oil recipes because they tend to sail right through the greens and sit in the bottom. Thus; the reason for my choice of a creamy Italian. Remember, you can add a tablespoon of heavy cream, salad dressing or sour cream to a dressing to make it creamier and a bit ‘tighter’.
I’m getting ready to take a couple weeks off, until the first of July. I am already making plans for baking and food prepping. It’s time to freeze salmon patties, a few hamburgers, frozen biscuits and pizza crusts. I also need to get a few bags of chocolate chip cookie dough for those unexpected times. One thing I’m getting ready to prepare are a few quiche’s for the freezer, another easy dish for breakfast, lunch or dinner. Add a serving of fresh vegetables or greens, a few muffins and poof, great meal.
In case you cannot tell, my idea for a home vacation is a bit different than many. I plan to cook, preserve and bake! In fact, I have a day of quiche making and blueberry jamming already scheduled with a friend. Now we have to pick the flavors!
Have a remarkable week, Simply yours, The Covered Dish.
Italian Beef Salad
Artichokes, drained
Red Onion rings
Grape tomatoes
Black Olives
Italian cheeses of choice, mozzarella, Roquefort, Asiago, feta or bleu, Italian blends
Skirt Steak, grilled, rested, and thinly sliced
Italian lettuce blend
Fresh basil or arugula to taste
Grill the steak and allow to cool slightly before slicing into thin strips for the top of the salad. Prepare the greens and layer the rest of the ingredients in an eye pleasing fashion; add the choice of cheese just before the skirt steak is placed on top. This salad is a wonderful one-dish meal for a warm summer night. Certainly different cuts of beef may be implemented.
Creamy Italian Dressing
¾ cup mayonnaise
1 tablespoon white vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon cold water
1 teaspoon Worcestershire sauce
2 teaspoons sugar
1-2 cloves minced garlic
½ teaspoon minced dry sweet basil
Mix all ingredients with a whisk and chill before serving. Yields approximately one cup.
