Celebrate Spring: Salad Topped with Sirloin Steak

Spring is here!  With the appearance of spring, I always start craving the crunchy lettuce greens, juicy tomatoes, and bright orange carrots that I grow in my vegetable garden.  So to tide myself over, last night we had a steak salad for dinner.  My husband, Tate is the steak chef, so while I threw a salad together, he seared the steaks on the stove.  This is what he did.

Searing a Steak 101

  1. Heat a plan on the stove to high heat. (We use a cast iron pan.)
  2. Put olive oil in pan.
  3. Place steaks in pan and only cook for 3 or 4 minutes on each side.  You don’t want to over cook the steaks and a little pink in the middle isn’t a bad thing.
  4. Optional: Add a splash of Worchestershire sauce while you are searing for a hint of flavor.
  5. Slice up steaks and lay across salad.

Our salad was a medley of whatever veggies were in the refrigerator with a nice light Greek dressing to add a little seasoning, but not drown out the steak with a thicker dressing (why would you want to do that to a perfectly good steak?).  It was the perfect combination of freshness. Yum!


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