Summer may be coming to an end in your part of the world, but here it's still HOT. It's getting me a tad hot under the collar. I'm a bit over sitting in my house, blinds drawn, AC running. I'm ready for stew, hot crusty bread, fuzzy socks! But, we're still the throes of heat and dinner must be light.
1-1 1/2 lbs. steak (I usually go for what's on sale to be honest) marinated for at least 1 hour (see recipe for marinade below.)
2 red, orange or yellow peppers (or a combo)
1 large yellow onion - sliced into 1/2 moons
Grape or cherry tomatoes - cut in 1/2
1 cup crumbled feta cheese
Your choice of greens: red leaf, arugula, spinach, I usually like a combo of all of these.
Champagne and Mint Vinaigrette (see recipe below)
Begin by making the marinade and letting the meat marinate for at least an hour. (see recipe below)
Next, roast the peppers.
You can do this under the broiler or on the bbq, whatever is easiest for you. Once the peppers are charred on all sides, transfer them, while they are still hot, to a large bowl and cover the bowl with plastic wrap.
While those sit, caramelize your onions.
In a large skillet heat up some olive oil over medium/high heat. Add the onions and cook until they begin to brown, stirring them often. Then turn the heat to low and continue to cook the onions until they are soft and a nice golden color, about 20 minutes. Set aside.
Now, take your peppers from the bowl and remove the seeds. You can also remove the skin if you like, but I enjoy the charred flavor. Dice the roasted peppers and set aside.
It's time to make the vinaigrette. (see recipe below)
Next, cook your steak. I cooked mine in a grill pan, but you can do it under the broiler or on the grill. Cook it to your preferred "doneness" I like medium rare. Once it's done, set it on a cutting board, cover, and let it sit for at least 10 minutes, Then slice the steak into strips.
From here you can compose the salad, making one large salad or individual servings, as you like. Place lettuce in the bowl. Add steak, peppers, onions, feta and tomatoes. Drizzle with vinaigrette and serve.
For the Steak Marinade:
1 cup red wine
1/4 cup balsamic vinegar
2 cloves garlic - mashed or minced
Thyme - to taste
salt and pepper
Put the meat in a nonreactive dish. Poke a few holes in it with a fork. Add all ingredients to the dish. Cover and let the meat marinate for at least an hour, but longer is better.
For the Vinaigrette:
1 cup champagne vinegar
1/2 cup olive oil
squeeze of lemon
1 tablespoon red wine vinegar
1 table spoon fresh mint
pinch of oregano (or a little more if you are using fresh)
small scoop of the diced/roasted peppers
small spoonful of the caramelized onions
1 clove of garlic - minced
Salt and pepper to taste
Take all the ingredients and mix them together in a blender. Place the vinaigrette in the refrigerator until you are ready to put your salad together.