Loyal readers of this (oft-neglected) blog will remember how much I love to declare victory over weeknight dinners.
Tonight was easy because I had good stuff on hand including half of a grilled flank steak in the fridge. Cheating? Maybe. Totally within bounds? Absolutely.
The star of this recipe are the grilled baby potatoes. These suckers are like what tater tots want to be when they grow up. Make these. They’re worth the effort. I guess if you’re feeling a wee lazy or white trash you could actually use tater tots. I won’t judge.
Steak Salad with Corn, Tomatoes, and Grilled Potatoes
12 oz flank steak
4 cups baby spinach
1 cup cherry tomatoes halves
1 cup corn, cut off cob is best
10 baby potatoes
2 oz blue cheese
equal parts red wine vinegar and olive oil
Salt and pepper
Season the steak with salt and pepper, grill 4 mins per side, and allow to rest for at least ten minutes.
Meanwhile, par boil potatoes. Once slightly cooled toss with a little olive oil, lay on a cutting board and smash slightly with the palm of your hand. Grill these too. Once you do this, you will want to do this every night.
In a salad bowl, combine some oil and vinegar with salt and pepper. Toss with corn and tomatoes. Add spinach and toss throughly. Let it wilt for a few minutes while you slice the steak super thinly.
Top the salad with steak, potatoes, and blue cheese.
Serve. Plan to save some for lunch tomorrow and abandon that plan when you realize it’s totally delicious and you don’t want to stop and it’s not that heavy a dinner anyway so you should really just finish it off. Enjoy.