I felt the need to get back to basics with a good old fashioned cookbook. I adapted this recipe from How to Cook Everything, as well as the salad dressing.
I roasted my own peppers for the first time and they turned out great.
- 12 oz grilled or broiled steak, sliced thin or in strips*
- 2 or 3 roasted red peppers, cored, seeded, and chopped
- 2 cups chopped radicchio
- 1/2 head Romaine lettuce, chopped
- 6 oz crumbled Gorgonzola cheese
- soy vinaigrette (balsamic would work well too)
*I did not have enough steak. This was sad.
Continue reading Steak and roasted red pepper salad
This refreshing salad dressing comes from the How to Cook Everything cookbook, where they have a plethora of simple vinaigrettes listed on page 201. I tried this for the first time with a steak salad; I think the soy goes really well with a steak or chicken based salad.
- 1/2 cup neutral oil (I used vegetable)*
- 3 tbsp, or more to taste, of lemon or lime juice (I used lime)
- 1 tbsp soy sauce
- 1 tsp dark sesame oil (optional)**
*Go here to read about olive oil versus vegetable oil.
**I omitted this simply because I didn’t have it. I’m sure it’s a great addition, but it’s also great without it.
Continue reading Soy vinaigrette