I love grilled steak in the summer, but know better than to eat a big steak meal every time I have a craving. My solution? This simple spinach salad with grilled steak.
Summer meals don’t get any better—or easier!—than this. There’s no recipe, just a bunch of great summer ingredients: fresh spinach, ripe tomatoes, farm fresh corn cut off of the cob, blue cheese (or feta), and pecans topped with thin slices of grilled steak.
I toss this with a super casual Dijon vinaigrette that, to be honest, I make without measurements. That’s how relaxed this meal is! Just pour about ¾ parts olive oil to ¼ part sherry or balsamic vinegar into a jar with a healthy squirt of mustard, a little bit of honey, salt and pepper and shake vigorously. (If you want something more exact, try this recipe from Food and Wine.)
If you’re looking for a super light meal, enjoy this salad with a loaf of crusty bread. Otherwise, it goes perfectly alongside a light vegetarian dish like these Parmesan and Sun Dried Tomato Stuffed Veggies.
The kiddo not into salad for dinner (leafy greens can be a challenge for little eaters)? Don’t count this dinner out. Cut their steak into age appropriate bites and serve with fresh corn cut off the cob tossed with a little butter, halved cherry tomatoes and, if they’re into it, a little bit of crumbled blue cheese. Deliciousness for everyone!