With the searing heat this week, food was the furthest thing from many minds. But amazingly, I still got hungry right around dinnertime. After cruising the booths at farmer’s markets and taking stock of what I had in the fridge, I thought about a cool, BIG salad for dinner—this salad is cool enough and hearty enough.
In the morning, I purchased a nice-sized flank steak from DeVries. I marinated it in a lemon-oregano mixture during the day. At the market this week, I bought green beans, Michigan potatoes, tomatoes, corn on the cob and a red onion. Lettuce is no longer in season at the market, unfortunately, so I got some Romaine hearts at the Jewel. I also picked up an avocado. I still had some blue cheese from the Cheese Guy, and I had some lemon dressing as well as blue cheese dressing.
For the beer pairing for this meal, I once again chose Leinie’s Summer Shandy for a few reasons. With the temperatures reaching 100-plus, this beer is a great choice, as it is only 4.2 percent alcohol by volume.
Even people who don’t drink beer end up liking it because of the unique mixture of lemonade and beer. Also, it has been on sale at the Jewel for $12.99 for a 12-pack and I have received Jewel coupons for $4.00 off Leinie with a purchase of 2-12 packs – so that makes it $22 for 24 beers, less than a dollar a beer!
BIG SUMMER STEAK SALAD
- Flank Steak
- 2 T Oregano or to taste
- 2 lemons, juice of both, peel of one
- 2 T soy sauce
- 1 t sugar
- Ground black pepper to taste
- ¼ t kosher salt
- 8 red potatoes
- 2 nice-sized tomatoes
- Bunch of green beans
- 2 ears of corn
- Romaine hearts
- Red onion
- Dressing of choice
Mix together the juice of two lemons, the peel of one lemon, the soy sauce, the oregano, the sugar and salt and black pepper and pour into a big plastic bag with a seal. Place steak in the bag and marinate in the refrigerator for at least five hours.
Place beer mugs and beer in freezer about an hour before dinner. An iced beer is just the thing in this weather.
About 45 minutes before dinner time, boil water for potatoes. Cook them about 20 minutes, or just until tender, but not soft. Let cool and cut into quarters. Clean green beans and set aside. Cut onion slices. Slice corn off the cobs. Slice tomatoes into quarters. Cut avocado just before serving. If you spritz avocado with lemon juice, it prevents browning. I haven’t tried it yet.
Grill corn, or place corn in boiling water with a bit of milk for five minutes.
Grill steak to desired doneness. Cut in diagonal strips.
Assemble, sprinkle with bleu cheese and drizzle with the dressing of your choice. Pour your frosty beer and toast to the good life.
Au bon vivant!