This is another recipe repeat from the old blog. But I figure that since half of you are new to here (hello law lovelies!), you won’t mind too much. For the other half (hello to you, too!) please just bear with me for this one post. Think of it as a reminder to make this. Because really, you should make this.
I love to add leftover meat to salads. It adds a lot of flavor to a salad and ensures that I don’t end up wasting leftovers. This was steak that my grandpa made on his charcoal grill over the summer. I am obsessed with that charcoal grill. It’s this really small and old grill that I’m pretty sure he got from some garage sale in the 90s. It takes twice as long to cook the meat as a propane gas grill would, but the cuteness factor wins out. Plus, it gives me more time to be outside with him just talking and drinking wine. Yeah, I’ll take the charcoal over propane gas grill any day.
You don’t need to have charcoal grilled stake for this, obviously, but it wouldn’t hurt. And if you can add a grandpa and homemade wine – that wouldn’t hurt either. I paired the steak with some sauteed zucchini and romaine. The dressing is a really simple lemon viniagrette with parmesan cheese. The steak pairs beautifully with the buttery zucchini, and make sure to load on the dressing! It definitely makes the salad!
Steak Salad with Lemon-Parmesan Vinaigrette
1 steak filet, sliced