A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
Yotam Ottolenghi
Perfect sense or not blue cheese just goes with steak.
Dinner was spiced up with a highly seasoned flank steak left over from last night and I must say that with great wild arugula, romaine lettuce, a good Roquefort or other blue cheese and any other favorite salad additions, favorite dressings and a pile of really good honey wheat rolls or bread, perfect. A simple French vinaigrette for me, Michael chose ranch dressing and of course the mandatory parsley and parmesan croutons and we both forgot the bacon.
It would have been a great night for Wolf Trap on the lawn seats, but we settled for open windows, doors and beautiful weather at home with great memories of packing up a picnic dinner after work for a good night of entertainment for a few hours on a nice cool fall or spring evening and one of our very favorite dinners “to go” was a steak salad carried in our little cooler with a bottle of wine when…a quick dessert and the entire night a perfect memory for the memory stash!
My spicy flank steak liberally seasoned with salt, pepper, minced garlic a little brown sugar, dry mustard and an assortment of chilis powders and spices. The steak marinated covered for most of the day until grilling time.
Serve thinly sliced with a tomato corn salsa
