"Vegetarians are cool. All I eat are vegetarians - except for the occasional mountain lion steak."
Light and nutritious, yet so satisfying, nothing else is required to round it out. This salad tasted like the king's bounty. Every bite was savored. Couple that with a beautiful evening and enjoying it with loved ones on the patio next to my garden in full bloom at dusk. Naming it The Good Life seemed only fitting. That was the sentiment of the evening.
The Good Life Steak Salad
1/3 cup vegetable oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove of garlic, through the garlic press
1 teaspoon Worcestershire sauce
1/4 teaspoon Accent (optional)
1 flank steak (1 - 1 1/2 pounds)
1/2 bottle Kikomen or Soy Vay teriyaki marinade
2 small, or 1 large head of Romaine, chopped
2 ears of fresh corn, steamed 10 minutes
1 avocado, cut in half and sliced
1 tomato, cut into chunks
1/2 vidalia onion, sliced
1/3 to 1/2 cup Gorgonzola cheese
At least 6 hours prior to dinner (and preferably overnight), place steak in a ziploc bag with half a bottle of teriyaki marinade.
Wisk dressing ingredients together. Stir in half of the Gorgonzola and set in the fridge.
About 45 minutes before dinner, steam corn, drain, and set aside. When it has cooled, use a sharp knife to slice kernels from cob.
Grill steak to desired doneness, 12-15 minutes total. While steak is grilling, divide salad ingredients between plates, starting with Romaine and ending with onion. Slice steak against the grain and place slices on top of the salads. Sprinkle with remaining Gorgonzola if desired. Divide dressing among salads and serve.