Well, hello Monday.
You’re welcome to go away any time now. (Hands raised high if you’re with me.) You know those Sunday nights when you’re lying on the couch at 7:34 p.m. feeling like you didn’t even get a weekend? Well, that’s where I was last night as I wrote this post.
With a day trip to Des Moines, Iowa on Saturday and a church launch on Sunday, this weekend was full of adventure, emotion and wonder. But it was also downright tiring. The kind of tiring that makes you want to cook one of the easiest things on the planet: salads.
This Summer Harvest Steak Salad is full of flavor and the delicious veggies that are in season right now: tomatoes and sweet corn. Lately I feel like I have corn coming out of my ears (haha) for as much as the Mr. and I eat it. But I can’t stop, won’t stop eating it — this Midwestern girl loves her corn. The coasts have their seafood, and the South has its comfort food, but the Midwest? We have downright delicious corn.
Speaking of the Midwest, Alex and I took a mini roadtrip to Des Moines, Iowa this weekend to experience the World Food and Music Festival. Highlights of the festival included the spring rolls, pad thai, chana masala, and tofu and kimchi pictured above (my personal vote is for the chana masala!). Having never been to Des Moines before I was delightfully surprised by the beauty of the city and its vibrant culture. It’s a little gem in the middle of an otherwise under-appreciated state.
What did you do this weekend? I’d love to hear about your latest adventure in the comments!
- 1 pound steak
- 2 teaspoons garlic pepper
- 6-8 cups spring greens
- 1 pint grape tomatoes
- 1 avocado, sliced
- 1/2 red onion, diced
- 2 cups mushrooms, sautéed
- 1 cooked ear of corn
- Your favorite dressing
- For the garlic bread:
- 1/2 loaf [url href=”https://canyonglutenfree.com/bakery-products/9/Rosemary+%26+Thyme+Focaccia.html” target=”_blank”]Canyon Bakehouse[/url] Rosemary Thyme Focaccia
- 1 tablespoon olive oil
- 1 clove garlic, halved
- Heat the grill to high heat and grill the steak for about 5 minutes, then flip and grill for another 5 minutes or until it has reached your desired doneness. Remove meat from grill and set aside.
- For the garlic bread: Preheat the oven to 375˚ F. Brush the olive oil over the cut sides of the focaccia and then gently rub the garlic halves into the bread and set aside. Bake bread on a baking sheet for 10-15 minutes or until toasted.
- Meanwhile combine the remaining salad ingredients in a large bowl. Toss well and serve with your favorite dressing.
Once again, I think I’ll be sharing this recipe with friends around the table as soon as I’m back on my feet… it wouldn’t be the first time your recipe would be a hit! 🙂
Thanks for sharing my recipes with your friends Christine! This salad and the peach salad from earlier this year are equally tasty. I’m excited for fall and winter salads too!
This steak salad looks delicious Lauren. Pinning. I completely agree with you about Sunday nights not feeling like you have had a weekend. Thanks so much for sharing your recipe at at Dream. Create. Inspire. Link. I hope you will join us again tonight @ 8EST. Take care, Tara
Thank you Tara! I hope you enjoy it and are having a great week!