What's For Dinner: Grilled Steak Salad

Ah, June. The days stretch out long and golden, inviting us to linger just a little longer outside. For many of us, myself included, this time of year often means a bit more hustle and bustle, whether it's garden projects, summer plans beginning, or simply trying to soak in every precious moment of sunshine. It can feel like there's less time for elaborate meals, yet our bodies still crave something substantial and truly satisfying.

That's where the grilled steak salad steps in, a true blessing in edible form. It's the kind of meal that feels indulgent without being heavy, hearty without weighing you down. As an introvert, I appreciate how this dish lets me be present in the moment – whether it's enjoying the quiet sizzle of the grill or simply appreciating the vibrant colors on my plate – without needing to make a huge fuss. It's a reminder that good food doesn't have to be complicated to be a gift.

There's something wonderfully simple about taking good, wholesome ingredients and letting their natural flavors shine. It’s a little like how we're called to live, isn't it? To take what we've been given, nourish it with care, and offer it as something good and true. This salad is my culinary ode to that idea – fresh, flavorful, and incredibly comforting.

Ingredients

• 1-1.5 lb flank steak, sirloin, or your favorite grilling cut
• 1 bag (5-7 oz) mixed greens or romaine lettuce, chopped
• 1 pint cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled blue cheese or feta (optional, but delightful)
• 1/4 cup toasted pecans or walnuts (for a little crunch!)
• For the Dressing (or use your favorite vinaigrette):
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Steak: Pat the steak dry with paper towels. Season generously with salt and pepper on both sides. If you have extra time, a dry rub or a simple marinade (like olive oil, garlic, and a splash of Worcestershire) for 30 minutes to an hour can add an extra layer of flavor.
2. Grill the Steak: Preheat your grill to medium-high heat. Grill the steak for 4-6 minutes per side for medium-rare, or longer for your desired doneness. A meat thermometer should read 130-135°F for medium-rare.
3. Rest the Steak: This step is crucial! Remove the steak from the grill and let it rest on a cutting board, loosely tented with foil, for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful bite.
4. Make the Dressing: While the steak rests, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well combined.
5. Assemble the Salad: In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
6. Slice the Steak: Against the grain, slice the rested steak into thin strips.
7. Combine and Serve: Add the sliced steak to the salad greens. Drizzle with the homemade dressing. Toss gently to combine. If using, sprinkle with crumbled cheese and toasted nuts before serving.

As the long evenings of June wrap around us, there's a particular comfort in a meal that feels both wholesome and celebratory. This grilled steak salad truly hits that sweet spot. It’s a simple reminder that even amidst our busy lives, there's always room for a moment of peace, good food, and gratitude for the provisions we've been given. It’s about finding joy in the everyday, isn’t it?

What are some of your go-to simple meals that bring a sense of peace to your busy days?

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Photo by Michal Balog (@mikbutcher)

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