Steak Salad with Lemon-Parmesan Vinaigrette

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 

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Ingredients:

1 steak filet, sliced

1 zucchini, chopped
olive oil
lemon juice
parmesan cheese
1/2 head romaine, chopped
 
Directions:
 
I’m putting more winter friendly directions here for cooking the steak.  Leave the charcoal grills for the summer!
Heat a grill pan over medium heat.  Season the filet with salt and pepper on both sides.  Place on the grill pan and cook roughly 5 minutes per side for a medium-rare steak.  Set aside and let rest for 10-15 minutes.
 
In a saute pan, heat oil over medium heat.  Add the chopped zucchini and cook for 10-15 minutes, until tender.  Set aside. 
 
For the vinaigrette, whisk together the olive oil and lemon juice until emulsified.  Adjust the amount of each depending on how acidic you like your dressing.  More lemon if you enjoy acidity, less if you don’t.  Mix in the parmesan.  Combine all of the ingredients and toss to mix.
 
Serves: 1
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