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.