Tag Archives: Summer Salads

Grilled Steak and Romaine Salad

Steak_and_Romaine_Salad1 (1 of 1)The perfect dish for grilling outside on the 4th of July, this steak salad is full of flavor from the rub and the spicy chipotle chili dressing. It’s a fresh and satisfying meal for a hot summer evening. The grilled romaine is delicious, and adds an interesting touch. I hope you’ll try it!

1 1/2 – 2 lbs flank steak

1 tsp salt
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp ground cayenne pepper

1 Tbsp olive oil
3 cloves garlic, peeled and finely grated or minced
1/2 cup beef broth
1/4 cup fresh lime juice
1 canned chipotle chili pepper in adobo sauce, minced
1 tsp smoked paprika
1/4 tsp salt
1/4 tsp ground black pepper

3 hearts of romaine, washed and sliced in half length-wise
1 clove garlic, peeled and finely grated or minced
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp ground black pepper

2 avocados, pitted, peeled, thinly sliced (placed in a small bowl, with the juice of 1 lime squeezed over them)Steak_and_Romaine_Salad2 (1 of 1)
1 1/2 cups grape tomatoes, sliced in half length-wise
1 1/2 cups cilantro leaves
1 cup (4 ounces) queso fresco, crumbled
4 scallions, thinly sliced

Score both sides of the steak in a diamond pattern by making shallow diagonal cuts 1 inch apart. Combine ingredients for rub. Place steak in a shallow baking dish; sprinkle rub evenly over both sides, rubbing in with your fingers. Cover with plastic wrap and set aside.

Meanwhile, prepare dressing by heating oil in a small sauce pan over medium-high heat. Add garlic, stirring for 30 seconds. Add beef broth, lime juice, chipotle chili pepper, smoked paprika, salt and black pepper. Bring to a boil, reduce heat to low and simmer gently for 7 minutes. Remove from heat.

Prepare grill.

Prepare romaine halves by whisking together the garlic, olive oil, salt and pepper in a small bowl. Brush each of the romaine halves, front and back, with the olive oil mixture. Set aside.

Grill the steak, covered, for 6 minutes on each side. Remove from heat. Cover loosely with foil and let stand for 10 minutes. Thinly slice steak across the grain.

Grill the romaine halves, covered, for 1 minute on each side. Remove from heat.

Assemble salad by placing 1 romaine half on each of 6 serving plates. Divide steak slices and avocado slices among the plates. Sprinkle each with the tomato halves, cilantro leaves, queso fresco and scallions. Drizzle with dressing and serve.

Serves 6.


Lentil-Feta Salad

Lentil_Feta_Salad1 (1 of 1)This is a simple and delicious salad of lentils, feta and tomatoes, tossed with a lemon-garlic vinaigrette. Its flavors are bright and fresh, and to me, it makes for a perfect summer side salad at a cookout or picnic. I hope you’ll try it!



1 1/4 cups dried lentils, preferably a French variety, such as Le Puy
3 Tbsp fresh lemon juice
1 1/2 Tbsp olive oil
1 tsp fresh chopped thyme
1/2 tsp salt
1/4 tsp ground black pepper
1 garlic clove, peeled and finely grated or minced
1 1/2 cups halved grape tomatoes
1 cup diced cucumber
3/4 cup crumbled feta cheese
1/3 cup thinly sliced celery
Lettuce leaves, such as romaine

Place lentils in a large saucepan. Cover with water, 2 inches above lentils. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Drain in a sieve, and rinse well with cold water. Set aside.

Whisk together lemon juice and next 5 ingredients (through garlic) in a large bowl. Add lentils,Lentil_Feta_Salad2 (1 of 1) tomatoes, cucumber, cheese, celery and cheese, and toss gently until combined. Season with additional salt, if desired. Serve over lettuce leaves.

Serves 4.