Sultry Salads

Hello all! Thank you so much for visiting my new blog. Those who know me, know that I'm a law student by day, and an amateur chef by night. So I figured I'd share some of my on the go recipes with you, so that you can share in my culinary adventures! Some with be healthy, some will be decadent, but all will taste good. Because I like good food! Stay tuned :)

Today's lunch: It may be cold, but spring is almost here! And spring means Spring Break and bikinis! Well to me, salads aren't so appetizing in cold weather. But they can be spiced up and filling with the right ingredients! Campari tomatoes are a delicious and healthy way to add juicy sweetness to your salad, and reduced fat feta cheese will keep you full and add a salty finish.

Stephanie's Mediterranean Steak Salad

Ingredients:

4 - 5 oz sliced flank steak (you grill this the night before, and store for lunch the next day)

1 romaine heart, chopped

4 Campari tomatoes, cut in quarters

2 oz. Reduced fat feta cheese, in chunks or crumbled

2 Tbsp. chopped red onion

Balsamic vinegarette , to taste

Salt and pepper

Preparation:

1. Liberally salt your steak with Kosher salt, on both sides (Kosher salt doesn't have as sharp a taste as regular table salt, and it's better for you.) Grind fresh pepper on both sides of the steak. In a grill or saute' pan, heat 1 tbsp of extra virgin olive on medium high heat. When the pan is hot, place the steak in the pan. After about 5 minutes, flip the steak, and keep sauteing until the steak is medium - medium rare. (You can leave on for longer if you prefer well done. Take steak out of the pan, and let the meat rest for 5-10 minutes, so the juices don't escape when you cut it. Then, slice into 1 inch thick strips. Set aside.

2. Place romaine, tomatoes, feta, and onion into a bowl. Top with the sliced steak. Drizzle with balsamic vinegarette, and sprinkle with cracked pepper and a little bit of salt before serving.

Enjoy a refreshing glass of sparkling lemon water with your lunch :)