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05 June 2013

Dishes with Dee featuring: I'm Baaaacckk! Plus an awesome summer steak salad

Peanuts!  Did y'all miss me?!

After a year-long hiatus, I am finally back-- and with real vigor.

Long story short, a lot has changed over the last year:
I live in Oakley now (Can you EVEN believe it?)
Don't worry though, I'll always be a downtown girl at heart.
I am facing the world solo, now.
And my family has been lucky enough to gain a new member, as my sister got married!
What a year!

One thing hasn't changed though- y'all know I love the kitchen.
Forevs.

My new kitchen is bigger than the last, so I get to have more fun, but there will be more on that later.
I know you are really just after some good grub.
I'm sure some of you are looking for inspiration, and hopefully I can help again!

So here's the deal:
Its haute out already.  
That might be just me-- because I have no A/C, not because I have a huge ego about my looks.

So I've been on the hunt for some easy, light, fast summer meals
Enter: Summer salads.
You will be seeing quite a few recipes for salads coming your way, starting with:
Steak Salad with Plums and Goat Cheese


The great thing about salads is they are so freaking easy, even Miss "I'd rather order take out" can do this.
I'm looking at you Megan, grow up and learn to cook already.

So here's what ya need:
1 1 pound flank steak- trimmed
3 plums- thinly sliced
1/4 cup crumbled goat cheese
8 cups of baby arugula- loosely packed (I know it seems like a lot, but it will wilt under the dressing)
4 teaspoons of fresh squeezed lemon juice
2 teaspoons of agave nectar
1 1/2 tablespoons of olive oil (you'll dived it for marinating and dressing) 
S & P


And here's what ya do:

In a small bowl mix together salt and pepper, 1 teaspoon of lemon juice, and 1 1/2 teaspoon of EVOO.
Rub the mixture over both sides of the steak

Cook the steak over medium-high heat.  Rememeber, fools, be patient for the skillet to get hot.  You really want to hear it sizzle.  A good sear on both sides helps lock in your flavor-flave.
Cook on each side about 4-5 minutes or until desired temperature. 
Remove from heat and let rest about 5 minutes.
Be patient again!  Allowing the meat to rest is most important for the juices.
Slice thinly with a very sharp knife.  Across the grain, y'all.

In a medium bowl, combine agave nectar, remaining lemon juice and remaining EVOO.
Guess what: the dressing is done.
Now add your arugula right to the dressing bowl and hand toss.  If you pour dressing over greens, it doesn't distribute evenly, and then someone is pissed at you for a dry salad, and someone else is making a sour face because they are literally drinking dressing.  Then no one will like you.  Seriously. 
So you've tossed your arugula in the dressing.
Now plate it.  (Oh, this serves 4)
Evenly distribute the steak, plums and cheese onto the plates.



Then sit back and watch as everyone loves you and worships your skills.



I pinkie promise it won't be a year before my next post.  What kind of salads are y'all planning to make this summer?

1 comment:

  1. Nice salad. Salad and Juice is best for health. I prefer organic juice. Noni juice is my favorite juice. Noni is used to reduce pain & inflammation in junctions & to cleanse and purify the body. Other traditional benefits to Noni were the proficiency to mend scratches, chafes and other skin difficulties.


    Regards,
    Organic Noni Juice

    ReplyDelete