Recipe: Steak Salad

Another recipe for you!

Chris hates salad. But, he will eat it because he knows it’s good for him. But, that said he is very much a meat and potatoes kind of guy.

Here in Haiti beef is reasonably priced because it’s not imported any further than coming from the Dominican Republic. One of the best cuts of meat anyone can get is filet mignon, and here it’s not too bad price wise, and is one of the best cuts of meat when it comes to tenderness. If I know I’m going to be stewing it I’ll get something different and marinade it then cook it to soften it up. But, if we want beef for things like fajitas or steak, we’ll typically buy a piece of filet. We can get a large, entire piece (as in tip to tip) for less than $11-12 US. I typically will cut that in half or sometimes even 3 pieces, with each piece being a meal’s worth of meat for us. Occasionally if we have a big one I’ll keep it whole, then tie it together and cook it like a roast.

One of my recent easy meals is Steak Salad. It’s a good meal when we want something of substance, but a little lighter. It’s super fast too, especially if I’ve already got a big bowl of salad made up. I seriously just prep the meat, cook it, rest it a few minutes, slice it and put it on the table with everything else and we make salad.

Steak Salad

Ingredients:

Beef steak cut of your choice, enough for about 2-3 oz per person
2 Tbsp Soy sauce
2 Tbsp yellow mustard
Pepper
Salad greens of your choice

Directions:

  1. I keep my meat in one large piece. Trim off any fat, etc.
  2. In a bowl combine the soy sauce and mustard. You can add more of either to adjust for quantity of meat and taste preference.
  3. Rub the soy sauce/mustard mix all over the meat and let it sit for about 30 minutes. The acid and salt will marinade and soften the meat and add great flavor. Sprinkle surface with pepper.
  4. Spray a frying pan or griddle with olive oil and heat on medium. When the pan is hot add meat and let it sear on the first side before turning to develop a bit of a crust. Turn and do the same to all surfaces of the meat. This helps lock the juices inside. Cook until desired preference.
  5. When cooked to your liking remove meat from the pan and let it rest on the cutting board for a few minutes. Slice in 1/4″ strips. Serve on top of salad with dressing of your choice.

Lately I’ve been eating a homemade balsamic vinaigrette (crushed garlic, salt, balsamic vinegar and olive oil) which goes really nicely with the red meat.

Enjoy!
~Leslie

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About Leslie

I'm Leslie. Wife. Mother. Missionary. In the day to day my husband and I are responsible for running Clean Water for Haiti, a humanitarian mission that builds and distributes water filters to Haitian families. Living in Haiti full time provides lots of stories, and as I tell my husband, our grandkids probably won't believe most of them. Maybe writing them down will give me some credibility.

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