Tuesday, September 27, 2016
Mixed Berry Steak Salad with a Balsamic Vinaigrette
So I decided to let my hubby off the hook of making dinner almost every night, and according to the family, this was a home run! Hubby even said I cooked the steak perfect medium!! Yeah me! And get this.... my lettuce hating offspring.... NO COMPLAINTS. I kid you not, they were sucking down lettuce at an alarming rate. And the oldest country kid said he would eat anything I put the vinaigrette on, anything. Not bad for my first steak and first vinaigrette I have EVER made in my life!
Besides being proud of how well I did and how much they enjoyed the meal, I am proud that it looks beautiful too. My dad always told me, "It doesn't matter what something looks like as long as it tastes good." I disagree! I think it should fill your eyes before it fills your belly. And the most amazing part of this meal? It took 30 MINUTES to make! Yes, you read that right, prep and cook time totaled a mere 30 minutes. You want some now, don't you? Well lets get started......
You can use any kind of steak as long as it is about 1 inch thick. I simply used salt and pepper to season the meat. Hubby always told me, a good piece of meat doesn't need much more. I put about 2 tablespoons of olive oil in a VERY hot pan. I cooked the steak for 3 minutes on one side before flipping it and cooking the other side for 2 more minutes. It was quick and easy! Once the meat is done, put it on a plate so it can rest. You don't want to cut it right away or all the juices will run out and your meat will become dry. I've watched enough cooking shows with my hubby to know that one. While the meat is resting it is time to whip up the salad.
The salad is made up of greens of your choice, we used basic head lettuce and the following ingredients to taste. You may want more or less of something. It took my kids a minute to realize the "white powdery stuff" was cheese! And my oldest asked how I managed to slice the almonds so thin. *giggle* Ummm, you can buy them that way, buddy.
Feta cheese, crumbled
I don't usually use dressing on my salad. Yes, my family thinks I'm weird. I just don't like prepackaged from the store dressings. They are always so thick and nasty. Now my hubby on the other hand whips up dressing left and right, so I kinda had a clue where to go with this. I used a fork and just whipped it all together in a bowl.
1/4 cup olive oil
1/4 cup balsamic vinegar
3/4 teaspoon Dijon mustard
salt and pepper
2 teaspoons sugar
I did NOT put the vinaigrette on the salad, instead we served and each person added their own. Why? Because I made a bunch so hubby could take some to work for his lunch and the vinaigrette would have totally turned the lettuce into mush by the next day. So make it up and keep it seperate, especially if you have left overs as to not waste.
I don't know about you, but just looking at this photo makes me drool and I can't wait to make it again. But that will have to wait.... I'm on to meatballs next..... then who knows!