Summer Salad.

4 Jun

It is hot. And there’s something about a salad that is just summer.  Even if it has steak on it. Last night, we had a steak salad with mustard vinaigrette, and it was delicious!  My mom makes a wonderful bacon spinach salad, and I tweaked the mustard dressing she uses on top of that for this salad.

We used spinach, added some thinly sliced red peppers, diced avocados, and feta.  We peppered a flank steak and cooked it for about five minutes on each side (should have gone with 3 minutes…).

For the dressing, I whisked together 1/3 c. of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of balsamic vinegar, and 1 tablespoon of  red wine vinegar (…we like vinegar…you might want to ease up on it a bit if you don’t!).

If you use a cast iron skillet or a grill, you’ll get a darker crust on the outside.  My cast iron skillet is currently MIA (seriously?!  where could it be? my kitchen is TINY!), so I had to just use our regular skillet.  Still tasted fabulous, just didn’t look as pretty.

The combination of the steak, mustard vinaigrette, bell peppers and avocado was just perfect!   Tip–if you use a cheese stronger than feta (like a blue cheese), lay off the vinegar in the dressing.  The feta tasted perfect here, but anything stronger might be too much!

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