Chipotle Grilled Steak Salad | Light Summer Dinner

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYLEPG7al6EQrtxgmzPkarq9B7i40_XmK1DlrNOnH3u7iEkDsuDqWiZih5S2G_IQQrl4yRu3qBV7Ym8wr2oAQjBfgKHODthyESYMlrltYU9UhUOmes2TS3w3-V1O4fcqy9koKSfyOHanZ/s1600/IMG_5177.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYLEPG7al6EQrtxgmzPkarq9B7i40_XmK1DlrNOnH3u7iEkDsuDqWiZih5S2G_IQQrl4yRu3qBV7Ym8wr2oAQjBfgKHODthyESYMlrltYU9UhUOmes2TS3w3-V1O4fcqy9koKSfyOHanZ/s640/IMG_5177.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I'm not really a "Salad for Dinner" type of girl.  However, when I saw <a href="http://thepioneerwoman.com/cooking/2011/08/chipotle-steak-salad/">this salad</a> on The Pioneer Woman, I was really intrigued by the dressing - mayo and chipotle peppers whirled together in the food processor.  Combined with the use of one of my favorite cut of steaks - a flank steak/flat iron steak - I thought it was worth a try.  It was just the zing I was looking for to spice up our Summer dinner menu.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I had made a few alterations to the recipe for the dressing - apparently my chipotle tolerance is a smidge less than that of The Pioneer Woman.  A little honey and sour cream was all it needed to adjust to suit me.  But she is right, the smokey chipotle of the peppers is so amazing.  </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Marinade : </span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">2 tablespoons Adobo</span> sauce (from can of chipotle peppers)<br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1 1 pound Flank Steak<a name="more"></a></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">3 Tablespoons Olive Oil</span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1 tablespoon Worcestershire Sauce</span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1/2 teaspoon Ground Cumin</span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1 teaspoon Oregano</span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1 tablespoon Honey</span><br /><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Dressing : </span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1 cup of Mayonnaise</span><br />1/2 cup of Sour Cream<br />3 tablespoons of Chipotle peppers in adobo sauce<br />2 tablespoons of Honey<br /><br />Salad :<br />6-8 cups of greens, spring mix<br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Sliced Red Onion</span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Carrots, matchstick cut</span><br /><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Stir together marinade ingredients.  In a shallow bowl, coat the flank steak with marinade.  Let set for at least 10 minutes.  Grill on for 2-4 minutes on each side, depending on thickness and size of steak.  This can also be done on an indoor grill pan, or in a skillet.  Remove from heat and let the steak rest for 5-10 minutes before slicing. </span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><br /></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">While the steak is resting, make the dressing.  In a food processor, combine all of the dressing ingredients.  Blend until well mixed.  If you would like to thin the dressing, you can add a tablespoon of milk.</span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><br /></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Slice steak thinly.  Assemble salad with greens, onions, carrots, strips of steak and drizzle with dressing.<br /></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"></span><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaD6ddafoxN5wr12F2tKuyvXMwz4JIrYYe29rZXAeH3UTqNJ_XOuzZmmA5Fyb5YklvUi2Ptw4lxU_HD3-Ga8ILajtxTYvdkyNnNg8wjfh6kTSeKZm73vsX0yvo3AZkNZ4xgVIw9zAksRPs/s1600/IMG_5092.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaD6ddafoxN5wr12F2tKuyvXMwz4JIrYYe29rZXAeH3UTqNJ_XOuzZmmA5Fyb5YklvUi2Ptw4lxU_HD3-Ga8ILajtxTYvdkyNnNg8wjfh6kTSeKZm73vsX0yvo3AZkNZ4xgVIw9zAksRPs/s640/IMG_5092.JPG" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> Cans of chipotle peppers can be found in most supermarkets.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOT9NoOUtI6jzGhXv-fR2Dbjsgb00LagtvhL9QbuNK8SiLOoC11LA_f08xv4Js4nUEd-YOFECtE3Pjrqlm_aZlGT8lrJJSlM6IZiUNoxZQvD1Se2o3gztYoWqgIZoI47jGc3EM9KXMLi0/s1600/IMG_5108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOT9NoOUtI6jzGhXv-fR2Dbjsgb00LagtvhL9QbuNK8SiLOoC11LA_f08xv4Js4nUEd-YOFECtE3Pjrqlm_aZlGT8lrJJSlM6IZiUNoxZQvD1Se2o3gztYoWqgIZoI47jGc3EM9KXMLi0/s640/IMG_5108.JPG" width="640" /></a></div><br />If you don't have time to let the marinade sit, just coat the steak and grill it right away - there is enough flavor in the sauce to coat the outside.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KE8_qnQ1iAOjosTrBCiplOUgbBW3YxgOXRUiNPuDMBPB02l7bIWN2xEwH-3Esm7R0OglhouZ7O7tV_1dcIcPe3KtBsV1qM_GAPr4JuioQPOLEXzPrTL1aPrSPSkJVEaI431AReQozMzf/s1600/IMG_5142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KE8_qnQ1iAOjosTrBCiplOUgbBW3YxgOXRUiNPuDMBPB02l7bIWN2xEwH-3Esm7R0OglhouZ7O7tV_1dcIcPe3KtBsV1qM_GAPr4JuioQPOLEXzPrTL1aPrSPSkJVEaI431AReQozMzf/s640/IMG_5142.JPG" width="640" /></a></div><br />Cut the steak on the bias, across the grain. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyNeiMpJRzap7mbQ1CqfMAJCgW2TusJdY9vMtyUsZtciBIn-KpkglLzHamOzVF38dxTjtw-wDXMkaquQAzjcKsDt7SjSuChx9OG8lnXR_qJqSPRQ0u_C0nVSxrxBYKzwXl0Hc47tdhqLc/s1600/IMG_5170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyNeiMpJRzap7mbQ1CqfMAJCgW2TusJdY9vMtyUsZtciBIn-KpkglLzHamOzVF38dxTjtw-wDXMkaquQAzjcKsDt7SjSuChx9OG8lnXR_qJqSPRQ0u_C0nVSxrxBYKzwXl0Hc47tdhqLc/s640/IMG_5170.JPG" width="640" /></a></div><br />Tomatoes, Avocados or Fresh Corn would be great additions to the salad.  In fact, any 'cooling' ingredients would be a great compliment to the spicy, smoky dressing. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYLEPG7al6EQrtxgmzPkarq9B7i40_XmK1DlrNOnH3u7iEkDsuDqWiZih5S2G_IQQrl4yRu3qBV7Ym8wr2oAQjBfgKHODthyESYMlrltYU9UhUOmes2TS3w3-V1O4fcqy9koKSfyOHanZ/s1600/IMG_5177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYLEPG7al6EQrtxgmzPkarq9B7i40_XmK1DlrNOnH3u7iEkDsuDqWiZih5S2G_IQQrl4yRu3qBV7Ym8wr2oAQjBfgKHODthyESYMlrltYU9UhUOmes2TS3w3-V1O4fcqy9koKSfyOHanZ/s640/IMG_5177.JPG" width="640" /></a></div><br />Will this make you a "Steak for Supper" type of gal/guy?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3aqgNjd0ZWR1HfAoBjEN-FkIMP8Yc8vFPQkanUDzlEmL6xid90kf0VNmqxc7FpQRHF5SHA4skT0I3uekYtbDAfzcH5BJ1GHOBiJ9os5HcFAUWEfkvt1kuWJ5VrfgoH4MyGE-pxwwa3ki/s1600/IMG_5184.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz3aqgNjd0ZWR1HfAoBjEN-FkIMP8Yc8vFPQkanUDzlEmL6xid90kf0VNmqxc7FpQRHF5SHA4skT0I3uekYtbDAfzcH5BJ1GHOBiJ9os5HcFAUWEfkvt1kuWJ5VrfgoH4MyGE-pxwwa3ki/s400/IMG_5184.JPG" width="400" /></a></div>Make this Chipotle Steak Salad part of a light and fresh dinner party for friends...<br /><br /><span style="font-size: medium;">Fresh & Light Summer Menu :</span> <br /><a href="http://jennysteffens.blogspot.com/2011/08/summer-entertaining-chipotle-steak.html">Fresh & Light Summer Menu : Chipotle Steak Salad Heirloom Tomato Grilled Bread Fresh Sweet Corn Chowder Peach Crostada Simple Hydrangea Centerpieces </a><br /><br />

Chipotle Grilled Steak Salad | Light Summer Dinner

I'm not really a "Salad for Dinner" type of girl.  However, when I saw this salad on The Pioneer Woman, I was really intrigue...

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Beef Stroganoff | Steak, Mushroom & Shallot Cream Sauce and Egg Noodle

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9qJEYVm0EL09fRYqb-OJb1zekhHnJVURyWd__DZ5QUYFpBfh-J7xawuL8ghJoFdnDuJsG88E8pRxOBDXcJjBqoqyPyyyU_2ydd_NrniPPvGapagoV7FkyMDTbn4LpM1HX3Ko76937v9s/s1600/IMG_3458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9qJEYVm0EL09fRYqb-OJb1zekhHnJVURyWd__DZ5QUYFpBfh-J7xawuL8ghJoFdnDuJsG88E8pRxOBDXcJjBqoqyPyyyU_2ydd_NrniPPvGapagoV7FkyMDTbn4LpM1HX3Ko76937v9s/s640/IMG_3458.JPG" width="640" /></a></div><br />Beef Stroganoff with Steak in a Mushroom, Shallot Cream Sauce over Egg Noodles<br /><br />I love stroganoff.  I can remember the first time it was served to me.  My dad had made it while my Mom was at her bridge group - I think I was about 5.  My dad had a history of serving us Liver & Onions, Ham & Beans, etc.  All things I hated.  I was terrified.<br /><br />It didn't look visually appealing to a 5-year-old (a sight of mystery meat cream sauce), but I loved it immediately.  What is even stranger than the thought of a 5-year-old loving stroganoff?  It happens to be one of Mike's favorites, too.  Fate, I think.   <br /><br /><div style="font: 12px Helvetica; margin: 0px;">1 lb  flank steak</div><div style="font: 12px Helvetica; margin: 0px;">1 tablespoons of olive oil</div><div style="font: 12px Helvetica; margin: 0px;">salt & pepper</div><div style="font: 12px Helvetica; margin: 0px;">1 large shallot, sliced</div><div style="font: 12px Helvetica; margin: 0px;">1 cup of Mushrooms, sliced</div><div style="font: 12px Helvetica; margin: 0px;">1 cup of Beef Stock</div><div style="font: 12px Helvetica; margin: 0px;">1/2 cup of red wine </div><div style="font: 12px Helvetica; margin: 0px;">1/2 cup of Heavy Cream</div><div style="font: 12px Helvetica; margin: 0px;">1/2 cup of  Sour Cream</div><div style="font: 12px Helvetica; margin: 0px;">1 teaspoon of dijon mustard</div><div style="font: 12px Helvetica; margin: 0px;">1 teaspoon of worcestershire sauce</div><div style="font: 12px Helvetica; margin: 0px;">1 lb of Egg Noodles, cooked according to directions</div><br /><br />Begin by boiling a pot of water for the noodles.   <br /><br />Heat a large skillet for 2-3 minutes on high.  Coat the flank steak in olive oil and salt & pepper.  Put some oil in the pan, then cook the steak for 2-3 minutes on each side until the steak is rare to medium rare.  Longer for thick steaks, shorter for thinner.  Remove from the pan and set it aside, covered.<br /><br />In the meantime, cook the noodles according to package instructions.  <br /><br />In the same pan, add the mushrooms and the shallot to saute (add some more olive oil, if necessary).  Cook for 2-3 minutes.  De-glaze the pan by adding the beef stock and red wine, stirring and scraping the bottom to release all of the bits into the sauce.  Add the heavy cream and cook on medium for 3-5 minutes until it has thickened.  Turn off the heat and add sour cream, dijon and worcestershire. <br /><br />Slice the steak into strips and add it into the sauce.  Serve over cooked egg noodles.

Beef Stroganoff | Steak, Mushroom & Shallot Cream Sauce and Egg Noodle

Beef Stroganoff with Steak in a Mushroom, Shallot Cream Sauce over Egg Noodles I love stroganoff.  I can remember the first time it was serv...

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Flank Steak | Seared Flank Steak, Heirloom Tomatoes & Sliced Avocado | Quick Dinner Recipe

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRb_e_4aiuqvrOyfTUzjqezcyvslN5MtZWMEfQl52IMsXg9fbWjh69Q5PPxa2qKMrbzkWjK6Edf-1CzxEr_11uAGMtR2UPq916LnSncjJXLNGhYDowLY2DS3Wkst61DO9_euNFdwUUaJap/s1600/IMG_6519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoZUuUuZSDhCtArj8_dzdQ4VRFRULBcC4Y6pb69p2HywW_uy1Gy-B7gKx6tBvLE70gWCCfgzVOsrcV4nGZLIeItp3m3CpRojnRvNAPwlDCmenAW9Houi4wzfBj0m6lsxU5bbZV5Mf4zxn/s1600/IMG_6519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="558" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoZUuUuZSDhCtArj8_dzdQ4VRFRULBcC4Y6pb69p2HywW_uy1Gy-B7gKx6tBvLE70gWCCfgzVOsrcV4nGZLIeItp3m3CpRojnRvNAPwlDCmenAW9Houi4wzfBj0m6lsxU5bbZV5Mf4zxn/s640/IMG_6519.JPG" width="640" /></a></div><br /><br />Seared Flank Steak with Heirloom Cherry Tomatoes & Sliced Avocados<br /><br />We aren't health nuts - by any stretch. Sometimes, we're just in the mood for something simple without a heavy sauce - something that is fresh, flavorful and, wait, did I mention simple?  After a long weekend of rich food, this is what my body craves on a Monday night. <br /><br />Flank Steak (also known as a flat iron steak)  is a great option for a quick 'real' dinner.  It is a more affordable steak (than say, rib-eye or filet) has great flavor and it cooks in about 10 minutes... just enough time to slice the tomatoes and avocados.<br /><br />Seared Flank Steak<br /><i>2-4 servings</i><br /><br />1 - 1 pound flank steak<br />2 tablespoons of olive oil<br />2 teaspoons of sea salt<br />1 teaspoon of fresh cracked black pepper<br /><br />Over a high flame, heat a cast iron skillet, griddle, or pan for 5 minutes.  It is important to start with a hot pan to get a good sear (just as if you were doing it outside on the grill).  In the meantime, coat the flank steak in olive oil, then salt & pepper.<br /><br />Put a little bit of the oil (like a 1/2 tablespoon) in the pan and put in the steak.  Cook for 3-4 minutes on each side.  If your steak is too thin, it may take less time... longer if it is extra thick. <br /><br />Take out the steak and set it aside, cover with foil and let it rest for 10 minutes.  Slice the steak perpendicular to the grain into 1/4 inch slices.    <br /><br />Sliced Avocado and Cherry Tomatoes<br /><i>4 servings</i> <br /><br />2 cups of cherry tomatoes (heirloom, if you can find them)<br />2 avocados<br />2 tablespoons of olive oil<br />1 lemon, juiced<br />sea salt & pepper<br /><br />Rinse the cherry tomatoes.  Slice them in halves or quarters (depending on size).  Set aside.<br /><br />Cut the avocado in half, lengthwise.  Remove the pit by thrusting a large knife into it, letting the knife remain in the pit.  Then twist the knife, loosening the pit, removing it.  Take a knife and slice the avocado (while in the skin) lengthwise.  With a large spoon, scoop out the avocado by running the spoon on the outside of the flesh.<br /><br />In a small bowl, whisk together olive oil, lemon juice, and salt and pepper.  Drizzle over the cherry tomatoes and avocado.

Flank Steak | Seared Flank Steak, Heirloom Tomatoes & Sliced Avocado | Quick Dinner Recipe

Seared Flank Steak with Heirloom Cherry Tomatoes & Sliced Avocados We aren't health nuts - by any stretch. Sometimes, we're just...

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Thai Steak Noodle Salad | Simple Thai Recipes | Recipe | Steak

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-tRvInskLPm9Gs_AFibPb2HH71bnrW5i-4Yk-wBeQ9nFVWoZjYZaNi9QzWa5l79sOv1n2JO90sYJqJAMnXn8seZ1x5HvZie0DmJWu0QTODacRjU5gUSDss1ikZ8SOGqGEAMR_CQrQqOq/s1600/IMG_6165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-tRvInskLPm9Gs_AFibPb2HH71bnrW5i-4Yk-wBeQ9nFVWoZjYZaNi9QzWa5l79sOv1n2JO90sYJqJAMnXn8seZ1x5HvZie0DmJWu0QTODacRjU5gUSDss1ikZ8SOGqGEAMR_CQrQqOq/s640/IMG_6165.JPG" width="640" /></a></div><div class="ingredient"> </div><div class="ingredient"> </div><div class="ingredient">I'm always altering and improving recipes.  Recently, I took another stab at my Thai Steak Noodle Salad Recipe.  The magic ingredient? like so many other great things in life : peanut butter.  And I took out the ginger - it was a little too much.</div><div class="ingredient"> </div><div class="ingredient">1 pound flank steak</div><div class="ingredient">1 tablespoon olive oil</div><div class="ingredient">Salt & Pepper<br />1/2 box of rice noodles<br />1 cup spinach<br />2 cup cabbage, shredded<br />2 carrots, julienned<br />1 avocado (not pictured - I forgot it!)<br />1 cup cherry tomatoes, halved<br />4 green onions, chopped<br />1 handful basil, chopped<br /></div><div class="ingredient">Dressing :</div><div class="ingredient">1 lime, juiced<br />1 tablespoon sugar</div><div class="ingredient">1/4 cup of peanut butter<br />1 clove garlic minced<br />1 handful peanuts, chopped</div><div class="ingredient">1 teaspoon of chili sauce/paste</div><br /><div class="instructions">Directions:</div><div class="instructions"><br /></div><div class="instructions">Pat the steak dry with a paper towel, then generously salt and pepper.  Heat a skillet over high heat.  Add 2 tablespoons of olive oil.  Cook steak for 3-4 minutes on each side.  Set aside the steak to rest. </div><div class="instructions"> </div><div class="instructions">Cook the noodles in boiling water for about 2-3 minutes or prepare as directed on the package.  </div><div class="instructions"> </div><div class="instructions">Combine all of the ingredients for the dressing, whisking together with a fork.  </div><div class="instructions"> </div><div class="instructions">Slice the steak into 1/4 inch strips.   </div><div class="instructions"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiAD00yhlKh-F8bKQ0jLkWwX2kbCY3ZyC5C8BNZ0-qOTxRt4SzMtpEMQuiwXKOOgalx4drq07YYyR5thiuiIDZjW6IzqkBmzu4tk29oWX8pk-JXojE4aiZ2N8dVHN8SHcIH-bnt6Q-yt2/s1600/IMG_6157.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiAD00yhlKh-F8bKQ0jLkWwX2kbCY3ZyC5C8BNZ0-qOTxRt4SzMtpEMQuiwXKOOgalx4drq07YYyR5thiuiIDZjW6IzqkBmzu4tk29oWX8pk-JXojE4aiZ2N8dVHN8SHcIH-bnt6Q-yt2/s320/IMG_6157.JPG" width="320" /></a></div><div class="instructions"><br /></div><div class="instructions"><br /></div><div class="instructions">In a large bowl, add cabbage, spinach, carrots, green onions, avocado and basil.  Add steak and noodles.  Pour over dressing and toss.</div><div class="instructions"> </div><div class="instructions"> </div>

Thai Steak Noodle Salad | Simple Thai Recipes | Recipe | Steak

    I'm always altering and improving recipes.  Recently, I took another stab at my Thai Steak Noodle Salad Recipe.  The magic ingredien...

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Recipes | Grilled Flat Iron Steak, Grilled Bread con Tomate & Grilled Corn with Basil, Lemon & Garlic Vinaigrette

<div>This weekend we had a late dinner at Michael Smith's Extra Virgin in Kansas City's Crossroad District. It was fabulous. We started with a Lobster & Churizo Fried Rice, then had an excellent seared flat iron steak, Panna Con Tomate (Grilled Bread with Tomato) and ended our night with fresh fried donuts drizzled in chocolate. So delicious.<br /><div><br /></div><div>For tonight's dinner, I wanted to try a couple of these items for a fresh late summer Labor Day Weekend meal.</div></div><div><br /></div><div><br /><div style="text-align: center;"><span class="Apple-style-span" style="color: #0000ee;"><span class="Apple-style-span" style="text-decoration: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; border-collapse: collapse; color: #666666; font-family: 'Lucida Grande'; font-size: 11px; white-space: pre;"><a href="http://picasaweb.google.com/lh/photo/IPc6AcVaI9lLAj4OuJas_SfAK9BbK3koc3YNOcw0aBE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCaDhfe0L2CDRKNUE4fP5YoQu0d68plu7Eh9E0-VjYHujGcw_LeRYEb8n48aaUbwZRHRONSIY0QMkLuvj_QSqnKAHlR_eb2ojJA-obn498VbUlnXDoIsVJlSMUajL0ZFmK2w1ub0vwIE/s600/IMG_0056.JPG" /></a></span></span></span></div><br /><div>Grilled Flat Iron Steak</div><div>Grilled Corn on the Cob with Basil, Lemon & Garlic Vinaigrette </div><div>Sliced Avocado</div><div>Grilled Bread with Fresh Tomato Puree </div><div><br /></div><div>The bread, in my opinion, was the star of the show. </div><div><br /></div><div>1 soft baguette (I find these in the bakery section at the grocery - they are partially baked that you finish baking at home)</div><div>2 tablespoons of olive oil</div><div>1 tomato</div><div>1 clove of garlic</div><div>parmesan cheese</div><div><br /></div><div>I pureed a tomato in my new mini food processor and let the liquid drain out by placing it in a paper towel lined colander. I drizzled a (soft) baguette with olive oil, then grilled it face down for about 3 minutes. After I removed it from the grill, I rubbed a garlic clove over the grilled side of the bread, then topped it with the tomato puree and some parmesan. </div><div><br /></div></div>

Recipes | Grilled Flat Iron Steak, Grilled Bread con Tomate & Grilled Corn with Basil, Lemon & Garlic Vinaigrette

This weekend we had a late dinner at Michael Smith's Extra Virgin in Kansas City's Crossroad District. It was fabulous. We started w...

Read more »