Time to unwind: Steak Salad

By on 15 April, 2011 in Cooking, Davena McRae, Food with 0 Comments

The past couple of weeks I have been insanely busy, which has left me with little time to cook for myself since I have been cooking (very happily) for others. Few things though, give me as much joy as making a meal and taking the time to enjoy it. I loathe having to eat on the run, inhaling a sandwich (on a good day) as I dash off to the next thing on “the list.” Often when my schedule is jam packed, what I long for most is to stop the clock for a mere 30 minutes and enjoy a meal.

You know, actually sitting down, using utensils while flipping through your favorite magazine. Not eating while texting or driving to your next appointment. Just savoring (pun intended) the moment. Well yesterday, I did it. I stopped. I replied to a few e-mails while heating up the gas grill. Then I slowly stepped away from the computer. I grilled a small piece of flank steak with half an onion while checking my voice mail, and then, while returning a couple of messages, I sliced my steak, made a quick marinade, mixed in some fresh greens and turned off my phone.

Okay, maybe I didn’t turn it off, but I did put it on vibrate. Then I, slowly, stepped away from the phone, poured myself a glass of water, fixed my plate and enjoyed a quiet, sit down lunch. With utensils. It probably lasted fewer than 30 minutes, but sitting down to enjoy my meal and take a break fueled me for the rest of the day.

Chilled Out Steak Salad

To start, you’ll need 1 pound flank steak about 1 to 1 1/2-inches thick.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest for 15 minutes then slice thinly against the grain.

  • 6 tablespoons fish or soy sauce
  • ¼ cup sugar
  • ¼ cup fresh lime juice
  • ¼ cup water
  • 2 tablespoons minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 2 teaspoon minced jalapeno
  • 6 cups leaf lettuce, torn
  • 1 cup cilantro, chopped

Whisk first seven ingredients together in large bowl to combine. Add grilled and sliced steak and let sit for 10 minutes. In separate bowl combine lettuce and cilantro. Divide lettuce evenly among four plates. Top with steak mixture. Serve with lime wedge.

Davena McRae is a chef and cooking class instructor living in Montgomery, Alabama.  She is the mother of  three dogs and the wife of one man.

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