Jen’s Steak Salad for 4 Fine Peeps

I was in the mood for a lovely hearty steak salad. Hope you love it, too!

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Jen’s Steak Salad for 4 Fine Peeps

16-24 oz steak – Depends on how hungry your tribe is
Salt and Pepper
Season as early as you can to let the flavor penetrate the meat. Morning of is great. The night before is better. And two nights before is best. It’ll rest in the fridge, uncovered. Set on the counter an hour before you’re cooking it to let it come to room temp so it’ll cook more evenly.

Bacon – 1-2 slices per person, optional
Place in a single layer on a parchment lined baking sheet and put in a cold oven. Turn it to 400 degrees F, and set the timer for 20 minutes. Check it, and let it continue on its journey til it meets your strongly held conviction of the perfect bacon doneness level. Drain on paper towel.

1 red onion
1/2 Tablespoon butter or olive oil
Pinch of salt
Saute until softened and picking up a little color.

Grill the steaks or give them a stove top cast iron sear in butter and olive oil, turning often to desired doneness. Mine’s an internal temp 118 degrees F. Rest. Slice.

Spring Mix
Vinaigrette (Whisk 2 parts red wine vinegar (or whatever you have!), 3 parts olive oil, a squeeze of dijon mustard, and a pinch of salt and grating of pepper)
Toss and divide between 4 plates.

Top with:
Steak
Tomatoes
Avocado (1/4 – 1/2 per person)
Onions
Bacon (optional)
Blue cheese (optional)


Need anything? I’m an Amazon Affiliate. Any time you use one of my links to get to Amazon to make a purchase, Amazon gives me a tiny percentage. I put it back into next year’s blog fees. Thank you!

My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!

Lodge 12″ dual handle cast-iron pan

I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.

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20 magnetic spice tins

12″ x 24″ magnetic base

My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.

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Wusthof WU4176 Classic Ikon 7-Inch Santoku, Hollow Edge, Black


Jen’s Strawberry Spinach Salad with Raspberry Poppyseed Vinaigrette and Grilled Orange Rosemary Chicken

Summer’s on its way! I saw a recipe for a strawberry spinach salad in a Penzey’s catalog years ago. I loved it. It’s the most friendly salad ever. I’ve played with it to make the dressing a little lighter, added grilled orange chicken, and changed the pistachios to candied pecans. It’s perfect with Pellegrino with lime if the kids have talked you into playing outside after dinner, or with a lovely Pinot Grigio if you’re planning to relax.

If you love it, please come back and find me again! Or hit that follow button! 😀 Continue reading “Jen’s Strawberry Spinach Salad with Raspberry Poppyseed Vinaigrette and Grilled Orange Rosemary Chicken”

Jen’s Greek Chunk Salad with all the variations! Carnivore, pescatarian, vegetarian? I got you!

Greek Salad is one of my favorite things in the whole wide world. I love it filled with chopped vegetables, some sort of topping, and usually skip the romaine. The kids love it, too, but I always saw dishes in the sink with raw onions framing the empty plates. In salads all over Latin America, onions are soaked in vinegar to cut their sharpness. I started tweaking my notes. The plates in the sink are totally naked now.

Below, I’ll give all my variations, starting with my seasoning blend, a raw or grilled salad base, then 5 toppers to pick from. Two are vegetarian, two are for carnivores, and one for pescatarians.

If you love it, please come and find me again! :D


Continue reading “Jen’s Greek Chunk Salad with all the variations! Carnivore, pescatarian, vegetarian? I got you!”

Jen’s Jalapeño Buttermilk Ranch Salad 3 Ways. Carnivore, Pescatarian, Vegetarian? I got you!

I love a big bowl of salad filled with a rainbow of colors, and all kinds of contrasting flavors and textures. Especially when it has the sort of dressing that you’d happily dip chips into. But you’re not. You’re producing hard. Produce-ing. As in produce. Vegetables. Not like you’re having a productive day. Anywho. Here’s a delicious bowl of the good stuff. I’ve given three different protein options so carnivores, pescatarians, and vegetarians can all have a big happy bowl of yum. Happy produce-ing, peeps! 😀 Edit: 9/25/2020. I just weighed this out for the 800 gram produce challenge, and it’s 435 grams per plate. WooHoo!


Continue reading “Jen’s Jalapeño Buttermilk Ranch Salad 3 Ways. Carnivore, Pescatarian, Vegetarian? I got you!”