Hot August Days call for a cool dinner salad. Thought I would show our favorite. You can buy a ready made Asian salad but it’s less expensive to buy the ingredients separately if you make the salad often, like I do. The stars of the show are Flat Iron Steak and teriyaki sauce. Flat iron steak is an inexpensive, low fat cut of steak.
Here’s the secret to making any steak tender. You don’t hear too much about meat tenderizer anymore but Nana’s here to tell you that this wonder from the 1970’s is a wonderful thing!
Just rinse steak, sprinkle both sides with meat tenderizer and place in a gallon sized ziplock bag. Pour in 1/2 bottle teriyaki sauce. Put the bag on a plate (so it doesn’t leak) and place in the fridge for at least 8 hours. Turn whenever you think about it or go into the fridge for something.
Ready to make dinner? Assemble the rest of the ingredients.
Bagged coleslaw salad, Asian salad dressing, wonton strips, almonds. I also add any fruit I have on hand such as canned mandarin oranges, dried cranberries or last night I used fresh blueberries.
Preheat barbecue and grill steak approximately 7 minutes per side for medium rare.
Mix salad ingredients, slice steak and top salad with warm steak.
Enjoy!!! Easy peasy! I usually make cheesesteak sandwiches with the leftover steak. To do this:
Slice a red bell pepper into strips, slice an onion into strips. Heat 2 tea. olive oil in a large fry pan. Add peppers and onion. Grill until soft and carmelized over medium high heat. Add steak strips and stir until steak is hot. Place mixture atop sliced sour dough rolls. Top with sliced cheese and broil until cheese is melted. Makes a wonderful lunch or dinner!
Still working as much as I can on my Christmas quilt. This shows the design I created for the large white triangles. I copied and have stitched over the paper.
Stitching after taking the paper off.
This is the back side. Shows that my sitches are getting more even. It is tough learning but I’m getting better.
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