This is one of my favorite dishes that I only make once in a while.
It is filed under “Super Special Recipes,” and I serve it up when I’m feeling good. This is not a comfort food when you’ve had a bad day. If you’ve had a rough day, and your chickens have eaten all of your freshly planted winter garden before you get up, and the coffee pot is broken (again) and you’re stuck in traffic for 2 hours longer than normal….make Chicken Pot Pie and follow it with a Hot Fudge Sundae.
This is “plunder the greatness of the day” kind of meal. You finished a major project and it is AWESOME, the sunset was extraordinarily beautiful and you have replacement cabbage for your winter garden, since your chickens ATE IT ALL (I really need to reinforce the fence this weekend.). This is the meal to celebrate your amazing successes.
It is that good.
So, what’chu need:
- Romaine lettuce
- Crumbled Blue Cheese
- 1 good steak
- 1 avocado
- 1 red bell pepper
- 1 big red juicy tomato
- One small green apple, thinly sliced
- Olive oil
- Balsamic vinegar
- Kosher salt, ground pepper, garlic powder
How You Throw This Baby Together:
You’re going to need to cook the steak first. Since it’s just one steak, I normally just put it in a pan. However, you can also broil this sucker to get it nice and juicy. Whatever you prefer…it’s your steak! But I put it in a heated pan with kosher salt, ground pepper and garlic salt. Once it is gray/cooked halfway up the side, flip it. It should be about 3 minutes per side if you want it medium rare, which is my preference. If you want it rare, go with 2 minutes per side. If you want it well done…why don’t you just eat cereal instead. Steak may not be for you, my friend.
While this is cooking, slice the red bell pepper into long slices. Place them next to the steak and just fry them up so they sweat.
When the steak is finished cooking, take it out of the pan and slice it up rather thin; but not lunchmeat thin. Thin enough so it’s not a chunk, but not so thin that you’re not chewing the steak.
Then: Rip the washed lettuce up a bit and put it in a bowl. Drizzle olive oil on the lettuce and toss until the leaves glisten. Then sprinkle 2 fat pinches of kosher salt and a couple grinds of ground pepper onto the lettuce and toss again.
Make a bed of lettuce on each plate and place the steak and bell pepper around the plate; I usually place them in a star pattern, because it’s prettier. Sprinkle the blue cheese onto the steaks now, because they will melt just a teeny bit while the steak is hot, and I’m telling you: slightly warmed blue cheese with steak is AMAZING. This is the key to the salad.
Now: cut the avocado, green apple and small tomatoes into slices, and place these on top of the steaks.
You will enjoy this. Trust me 😉