Thursday, May 17, 2012

Marinated Steak Salad

The weather was gorgeous last weekend, so we decided Saturday night was the perfect time to kick of grilling season.  Last year we grilled every weekend we were home in the summer.  Leisurely nights spent on the porch while the charcoal heated, several cocktails and then dinner enjoyed by candlelight at our porch table.  Something tells me the timing and the cocktails will be a bit different this year, but Colin liked watching Jon man the grill. 

This steak marinade gave the salad a little something extra, and you could certainly mix up the herbs.  I think it would be delicious with rosemary.  Some vegetables, a scoop of leftover quinoa and simple croutons rounded out the plate.  For the croutons, I heated a garlic clove in olive oil just until it was fragrant.  Brush both sides of bread slices with the oil and put on the grill for a few seconds (15-30 depending on how hot the grill is) until toasted.  Cut into cubes.  I actually had a hard time finishing it all, which almost never happens, especially these days while I'm feeding the world's hungriest baby. 

Steak Marinade
makes 1 1/3 cups

based on All Recipes

1/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup worcestershire sauce
1/3 cup olive oil
1/4 cup Worcestershire sauce
2 cloves minced garlic
1/4 teaspoon hot pepper sauce
3 Tablespoons dried basil
1 Tablespoon dried parsley
1 teaspoon kosher salt
1 teaspoon ground black pepper

In a large ziploc bag, combine all ingredients and mix well.
Add the steak, turn the bag several times to coat, and allow to marinate in the fridge for a few hours.


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