Good morning everyone, and Happy Sunday! I hope you’ve all been having a great weekend so far. Yesterday Jay and I went to the annual Highland Gathering held at Fort Edmonton Park, which is a really neat living history park that shows different time periods of Edmonton’s history. The sounds of the bagpipes and drums playing sent chills up my spine, even though I’m Irish not Scottish (we’re kinda like cousins, right?). And the “burly men” competition was a lot of fun to watch. I’ll sort through all my pictures and maybe post a few in the next few days 🙂
Here’s a great summertime recipe. When the weather is hot, salads are a nice cool meal to have for supper, but if you’re like my husband, a simple salad just isn’t going to be enough. It’s a different story, though, when you throw some meat on it, and red meat at that. I’ve mentioned before that I’m a very picky meat eater, so I ate about half the steak on mine and then picked around it. Jay, however, gobbled his up. If you’re a picky eater like me, I think chicken breasts would be a great substitute for the beef. I did really like the spice rub, it had a nice spicy kick to it.
This recipe comes from Cooking Light. I’m posting it for Potluck Sunday at Mommy’s Kitchen.
Steak Salad with Creamy Ranch Dressing
- 1/2 tsp garlic powder
- 1/2 tsp brown sugar
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 (1 pound) boneless sirloin steak, trimmed of fat
- 4 (1 ounce) slices of sourdough bread
- 1 garlic clove, halved
- 2 cups grape tomatoes
- 1 cup halved and sliced cucumber
- 1 cup sliced red onion
- 1 (16 ounce bag) iceberg salad mix
- 1/2 cup Ranch dressing
Heat a nonstick grill pan over medium-high heat. To prepare steak, combine the first 5 ingredients; rub evenly over both sides of the steak. Coat grill pan with cooking spray. Cook steak 4 minutes on each side, or until desired degree of doneness. Remove from pan and let stand 5 minutes. Cut across the grain into thin slices.
While the steak stands, prepare the salad ingredients. Place the bread slices on a baking sheet. Broil in the oven 2 minutes on each side or until lightly browned. Rub the cut sides of the garlic clove over the bread slices. Cut bread into 3/4 inch cubes.
Combine the bread cubes and remaining salad ingredients in a large bowl. Add dressing, tossing gently to coat. Divide amoung four salad bowls; top with steak.