UPC’s Steak Hot & Cold Summer Salad
This was a looong weekend! There are “Long Weekends” where you have an extra day due to a holiday, or perhaps a carefully chosen vacation day. And then there are looong weekends, like this one was for me, where you are still unpacking, setting up your new apartment, and throwing away old stuff that you haven’t used in the past 5 years. This weekend, since my wife and I moved recently, was the second version. And I’m not sure how many more of these I have in me before I have a breakdown!
On the positive side: we have the kitchen (the most important room in the house!), living/dining room, bedroom, and my closet all set up with well conceived temporarily situated solutions to our needs from the space available in the room. We know how we’ll eventually have the rooms look, what we need to make the space work, and we’ve put together some sort of interim solution, using the furniture and other tools we have available now. That’s an important start! All we have left now are the office, my wife’s closet, and the bathrooms. And I am exhausted from the effort to get us this far this fast! I am so exhausted that I barely managed to put together today’s post. Barely; but still managed. You can thank me after you see what’s in it.
Steak Hot & Cold Summer Salad; What you’ll need:
- 1 lb Grass-Fed Steak (I used my lately-favorite cut: Rib-Eye)
- 1 large Avocado, chopped
- 2 cups Cherry Tomatoes, sliced
- 1 cup Blueberries (wild if possible, otherwise organic)
- 1 cup Toasted Coconut Chips
- 1 medium Cucumber, chopped
- Mesclun Salad (or your other favorite salad mix)
- 2 tablespoons Olive Oil
Serves: 2, with a little to spare
Cook and prep time: 20 minutes
1. Cook the steak in a pan with your favorite steak seasoning (I used sea salt, fresh ground pepper, anise seed, and thyme) on medium heat, covered. Continue cooking until it is finished to your liking (shorter times for rare, longer times for well-done).
Note: I like my steak on the rare-side when eating it by itself. For some reason, I prefer it well-done in a salad.
2. While the steak is cooking, prepare the salad. In a large mixing bowl, add the salad greens, cucumber, blueberries, avocado, and olive oil. Using a serving spoon, mix the salad thoroughly.
3. When the steak is cooked to your satisfaction, take it out and slice it, no more than 1/2 inch thick slices, on a cutting board.
4. Serve the salad in a salad bowl after sprinkling the coconut chips and the sliced tomatoes liberally across the top of the salad. Carefully lay the sliced steak on the side of the bowl, like shown in my picture.
- How did you spend your weekend?
- What kinds of things do you prefer to spend your weekend on? Socializing? Traveling?
- What’s your “ideal” weekend look like, given your normal constraints?
- How often do you manage to do your “ideal” weekend? Is it a once-per-month thing? Or more or less frequently than that?