This is so quick and easy to make that it's no big deal to throw it all together last minute.
Start with a bed of fresh lettuce
Then throw some cucumbers on top
I love cherry tomatoes, which I cut in half for easier forking. Yes, forking is a word. It means to stab with a fork. At least in my own personal crazy little world.
Top it with some onions
And my favorite salad veggie ever, avocado
If you're feeling daring, throw some cheese of your choosing to complete the salad
Now, for the best part - the steak. I think flank steak is best on a summer steak salad, but it's completely up to you. Usually I just end up getting something that's not too thick and is on sale. If you're craving one of these in the winter time (and I often do), you can make the steak on a cast iron skillet which goes in the stove at about 500 degrees.
I have one with ridges because it makes grill marks in the steak as if I grilled it outside, but this will do as well.
However, because today was a beautiful day, I sent the hubs outside with the steak, some tongs, and a beer to grill the steaks on the real grill. I don't think he minded too much. Something about men and grilling while grunting, chugging beers, and burping. I personally don't get it, but whatever makes him happy and gets me a delicious steak, right?
Once you've cooked the steak to your liking (about 3-4 minutes on each side for medium rare, which is how I like it), slice it nice and thin and put it on top of that mound of fresh veggies
Then, if you're adventurous you can make a pretty quick delicious salad dressing using balsamic, oil, and some lemon juice, but I had some dressing laying around that needs to be consumed before it expires.
Now doesn't that just spell out "It's summer, come and get me"? It sure does to me.
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