Bruschetta Steak Salad
By now, you probably know not to believe me when I say things like I did yesterday–I don’t know how much I’ll be cooking. That’s a good joke.
I’ve had a flank stank marinating in the fridge for a couple days, and we grilled it up last night. Because it’s summer and because I’m me, I had to make a salad out of it. Yancey is very patient with my put-lettuce-under-everything habit. I know he would be happy just eating thin slices of steak off the cutting board.
But I had washed greens from my garden, some stale ciabatta, tomatoes, and some nice olive oil. I love classic brushcetta–tomatoes, garlic, olive oil, and basil over olive oil toasts. So I thought I’d turn that into a salad. Why serve a bunch of separate things (steak, bruschetta, and salad) when you can combine everything and make it easier on yourself?
My friend Nalani sent out some simple rules for living today, and part of the exhortation was, “If you want to live simply, you can’t go about it in a complicated way.” That’s the truth. I find myself doing things the most complicated way possible sometimes even though my desire is to free up my mind and heart for the things I care most about. One of my recent revelations in the living simply department is ASKING FOR HELP instead of pretending like I can do everything myself. Of course, this involves giving up control, risking that someone will say “no,” and exposing my own vulnerability. These are all good things, and I’m learning them very slowly.
So, in the interest of less complication, here’s last night’s dinner which (need I say it?) was simply delicious.
Bruschetta Steak Salad
Serves 4. I used fresh rosemary instead of basil for the tomato mixture because that’s what is growing outside Deb’s door (where we’ve been staying). I liked it better here because it stands up well to the assertive flavors of the steak. I am always looking for ways to eat blue cheese, but you can leave that out if you want. And a word about sources again–my recipes are always “original” unless I say otherwise.
1 1/2 -2 lbs. flank steak, marinated for at least a couple hours in a mixture of 1/4 c. grainy mustard, 2 minced garlic cloves, 3 Tb. worchestershire sauce, and 2 Tb. soy sauce
Washed fresh greens
3 large tomatoes, diced, or 6 romas or pint of cherry tomatoes
2 cloves minced garlic
2 Tb. minced fresh rosemary
1/4 c. best quality olive oil
squeeze of lemon
salt and pepper
Crumbled soft blue cheese (like roquefort or gorgonzola dolce)
8 slices ciabatta or other soft artisan bread, stale or fresh
olive oil for frying bread
Grill flank steak to your liking–about 5 minutes/side for medium doneness. Tent with foil and let rest for about 10 minutes, then slice thinly.
For bruschetta topping, mix diced tomatoes (or halved cherry tomatoes), garlic, rosemary, olive oil, lemon, salt and pepper. Mix gently and let macerate for 10 or 15 minutes.
For bread, heat about 2 Tb. olive up in skillet over medium-high heat. Add bread slices and fry until both sides are oil-soaked and golden brown. Remove from heat, cool a bit, and tear into pieces.
To assemble, line plates with greens, then top with 4 or 5 slices of steak. Add bread and blue cheese, and pour bruschetta mixture over everything.
Sarah - Yes, ditto all of that. Kev and I were just talking about the “control” issues (are they really issues) I have as we are hosting a 4th of July gig this weekend. I did REALLY good - asked everyone to bring sides…I couldn’t let go of the dessert and main dish though. Little steps. Same issues follow me throughout life though - here at home and work. Have to make an effort to be mindful of living simply and letting others come along side…to share in the blessing, as Shirli H has often reminded me. Most times it is us that get blessed, too. Not that we do things to get pats and blessings…you know what I mean. Making a galette tonight with goat cheese, basil, and lots of zuch!! We are off to babysit little Eli H tonight…can’t wait. Enjoy your stay at on the lake!! Beth DeK
That looks delicious, it reminds me of panzanella (stale bread and tomato salad). The steak would give my boys (7 and 4) something they could pick out and eat. Sigh.
Found your blog form a comment you left on The Wednesday Chef. I have already made a galette broccoli greens, waiting for it to form a head, sausage and cheddar). I used to make a tomato cheddar galette but lost the recipe and forgot about them until your blog reminded me, thanks!!
-Robin
Hi Robin! I’m happy to have poached you from one of my favorite sites
Welcome.
That’s so fun that you made a flank steak, because just yesterday I was thinking about the meat I would purchase for the month (store it in deep freezer till it’s time to cook) and flank was on the list, because one must eat flank on a grill in summer. The other thing I was thinking of is defrosting the steak we have in the freezer to make a steak salad. Great minds think alike. This sure looks yummy! And I agree about rosemary and steak, too.
Yummm, looks good! I’m afraid that’s about all I can ever add to the food conversation here… sigh.
I do know a whole lot about just-do-it-myself-ism and don’t-ask-for-help-or-you’ll-look-vunerable-itis, though!
God forbid we look vulnerable! As though we think we shouldn’t be vulnerable or something… as if it’s not part of the human condition. Geez.
I swear, where DO we come up with this stuff?
I suppose the writing I’ve been doing lately is an exercise in being vulnerable as much as anything else…
Thanks for practicing and learning slowly with me on this one, Sarah. It’s nice to have company.
Looks more than good…looks almost mandatory! As for the struggle with asking for help, it’s one of those odd things. If I have a minimal level of control in place (i.e. the house is kind of clean, or the ingredients for dinner have been quasi assembled) and I know what the basic outcome should be (i.e enough food for everyone, or ability to eat by 6pm) I can become the queen of delegation and good-humored supervision. I know, I know, that still implies action and control, but I’ve come so far from thinking I have to do every little detail myself. The biggest surprise? Folks generally appreciate the chance to be engaged in the cooking process. I learned it at fair, I think, as a 4-H coordinator who suddenly realized I could not physically respond to every need of 275 kids and their parents all by myself. Thanks again for the class, Sarah! I just finished off the last of the leftovers
Judy
MMM this looks so delicious. I’m keeping the recipe and making this dish for our 4th July party
Let us know how it turns out!
Yummy. I showed my sister this site after talking about it for awhile and we decided to have a version of this today for the 4th lunch. We went out to the wonderful Hollywood farmers market in Portland and picked up the last couple ingredients among other things. It was delish.
I officially have a food crush on you and peek at your blog almost daily, even though I havent really cooked since Elias was born. I too am all about the summer salad with steak on top! It’s what I made the night we came home from the hospital. I think I was actually groaning as I ate it. (I already miss that first week after having a baby, food tastes like you’re on drugs or in heaven state of being) I will definitely be trying it with the fab addition of bruschetta. Thanks for posting so often and making me so very hungry!
Oh, THERE’S the meat. Yummy.
OK, this is getting ridiculous. Our two weeks with the Leftoverist just keeps getting better. We made this for dinner tonight–BIG hit. Jay (husband) ate two giant plates of it. The girls took a little more convincing, but they ate a sort of deconstructed version … with ranch dressing.
I especially loved tasting the rosemary in every bite. Can’t wait to serve this next time we have friends over for dinner. Thanks, Sarah!!