|The salad I made and photographed. The family loves the salad but hates waiting while I take pictures when they're hungry. They call me an addicted blogger. I think I stand guilty as charged.||An|
Best to start this by 10 a.m. so the flavor has good, long time to soak in to the meat by dinner (supper?) time.
Thinly sliced steak (I prefer stir-fry thin, but I was in a real big hurry). Use a big Ziploc bag and add some vegetable oil, minced garlic, ground black pepper, worcestershire sauce, chopped onion, and any fresh herbs you enjoy. Taste the sauce and tweak it to your likes.
Place the meat in the bag with those ingredients, and zip it shut, getting all the air out. Then massage the meat and put it in the fridge. The longer the better. Massage it every so often. All day is ideal, but I have been known to massage the heck out of the meat while the grill pan or wok is heating up.
Quickly sear the meat. We like it medium, so stir-frying it for 3-5 minutes tops, is our preferred method. Let the meat rest while you make the rest of the salad. I actually like to plate each one because I like to play with my food, and everyone else's, and arrange it artistically. Yes, I'm a Food Network junkie, can'tcha tell?
The other ingredients for the salad are:
fresh baby greens
chunks of avocado
crumbled cooked bacon (optional, but isn't everything better with bacon??)
chopped red onion
raspberry walnut vinaigrette (if you buy bottled, I recommend Ken's)