My kids went back to school yesterday. *cue angels singing*
I’ve waited eight years for both of them to be in school full days. And this was it. Finally. It’s going to be glorious.
But yesterday…yesterday, I thought I might vomit.
This is why friends are necessary – so they can talk you off a ledge. Or cry with you. Or join you for coffee and cake. That, too.
So, I fear that everyone’s kids being back in school, creates this mindset that summer is over and we should all start cooking soup again.
But just because summer break has ended, doesn’t mean that the season has.
Hopefully, you haven’t already retired your grill back to the garage. If you have, you can always pan sear the steak – that would work, too!
Steak Salad with Grapes, Walnuts, and Blue Cheese
Prep time: 15 minutes
Cook time: 6 minutes
• 3/4 pound sirloin
• 1 teaspoon olive oil
• salt and pepper
• 1 tablespoon red-wine vinegar
• 1 tablespoon olive oil
• 3 cups baby spinach
• 1/3 cup red grapes, halved
• 1/3 cup (about 1 ounce) crumbled blue cheese
• 2 tablespoons chopped toasted walnuts
With a fork, pierce steak all over; coat with a teaspoon of oil and season with salt and pepper.
Heat an outdoor grill to medium-high. Lightly oil the grill grates. Grill steak for 3 minutes per side, depending on the thickness (or to your liking.) Remove from grill and let rest for 5 minutes. Slice thinly across the grain.
In the meantime, in a small bowl, whisk together the vinegar and olive oil; season with salt and pepper. Add spinach and toss to combine.
Divide spinach, grapes, cheese, walnuts, and steak among plates. Serve and enjoy!
Note: if you don’t have an outdoor grill, broil or pan fry the steaks instead.
(slightly adapted from Everyday Food)