Steak salad with micro greens
Steaks
We eat a ton of salads at home. Not dainty light salads, but hearty ones with roasted salmon, grilled tuna, or seared steak. Farmer’s market visits always spark off my inspiration – as was the case with this beautiful mix of mustard greens, kale, and arugula. For steak salads, I generally like the thinner cuts. I love the chewiness and beefy flavor of skirt steak, but this is not to everyone’s taste, so flank is a safer substitute. I pound mine a little thinner so that I can cook the whole thing on our grill pan and get some nice char. And the best part of this recipe is that the selection of indoor-grown micro greens is guaranteed to satisfy your salad cravings all year round.
Share:
0
30
0
Comments