Steak Salad

I'll be honest, it might get me disowned as a Texan, but I've never been a fan of steak. Really, I've never been a beef fan in general. However, I know red meat is good for me (shoutout iron), & so I decided it was time to brave making it. And (spoiler alert) I was so wrong about steak! My roommates have always loved to cook steak, all my guy friends love steak, but to me, it was so intimidating to cook. I soon learned that it was actually so simple! I decided that since my favorite foods are salads, the best way to brave steak again was to try it on a salad filled with some of my favorite things. So I borrowed my roomie's cast-iron (thx Macie), looked up a YouTube video, & prayed it would turn out well since I was committing to 4 pieces of skirt steak in my salad for the week. I diligently seasoned, seared, & cut against the grain, & was RAVING about my salad all week long! It was truly so simple & can be filled with whatever your favorite salad ingredients are, but here are some of mine! Hope y'all enjoy!

It's literally perfection!

Info:

1. Steak: I used the skirt-cut steak from HEB. It's the steak that's typically used in fajitas! It seemed the easiest to cook and best for adding to salad rather than enjoying alone.

2. Seasoning: In my opinion, you can't over-season a steak. The salt, pepper, and garlic powder were enough for me, but feel free to add whatever kind you like! I made sure to rub the spices on both sides and evenly coat the steak.

3. Cast Iron: Using the cast-iron was key to cooking the steak. It holds the juices and cooks them evenly. No shame in looking up how to use it if you feel nervous!

4. Rest Time: Make sure to let your steaks rest for at least 10 minutes so they can finish cooking and hold in all the yummy juices!

5. Salad: I used these ingredients in my salad, but some other suggestions might be an arugula, walnuts, strawberries, and crasin salad, a kale Caesar with steak salad, or an apple, kale, and mozzarella salad. Feel free to add whatever floats your boat!

6. Note on Dressing: Personally, I do not like dressing on my salad, except for a good Caesar. Specifically with this salad, some EVOO, salt, and pepper do the trick & the flavors from the veggies, plus the key ingredient, the Steak Juices, put it over the top. If you have any dressing you love, feel free to add it & let me know how it is!

Steak (makes 4 servings)

Ingredients:

• 1 skirt steak, cut into fourths

• Extra Virgin Olive Oil

• Garlic Powder to taste (about 2 tablespoons per piece)

• Salt & Pepper to taste

Instructions:

1. Put the cast iron on medium heat on the stove.

2. After cutting the skirt steak into fourths, season it with the garlic powder, salt, & pepper, plus any other desired seasonings

3. Place the steaks on the cast iron once it is heated. Cook on one side for 3-4 minutes.

4. Flip the steaks and cook on the other side 3-4 minutes.

5. Sear on the sides for about 30 seconds each.

6. If the desired steak is above medium rare, place the cast iron in the oven for 5 minutes or so.

7. Remove the steaks and let them rest for 10 minutes.

8. Cut the steaks against the grain (perpendicular to the fibers) and add to the salad!

Salad (makes 4 servings)

Ingredients:

• 1/2 bag romaine lettuce

• 1/2 bag kale

• Cooked and Cut steak!

• 1 package cherry tomatoes, about 25

• 1-2 avocados

• 1 cup of corn

• 2 cucumbers, sliced

• Extra Virgin Olive Oil

• Salt & Pepper to taste

Instructions:

1. Wash and clean all the ingredients necessary.

2. Add the romaine and kale to a bowl.

3. Cut the tomatoes into fourths and add to the bowl with the sliced cucumbers and corn.

4. Cut the avocado into cubes and add to the bowl.

5. Add the cut steak to the salad.

6. Dress with the EVOO, salt, and pepper, & Enjoy!

Conclusion

This was for sure one of my top meals of senior year! Don't be intimidated by the steak-- it's really so easy! Add whatever veggies, fruit, dressing, or extras sound fun to you, and enjoy!