A satisfying family dinner, perfect for a lazy weekend at home!
If you are looking for an easy, summer time meal that encompasses the flavors of the August season, keep reading!
All four of us were belly up to the kitchen table in our swimsuits, tantalized by the mouth watering smell of the skirt steak! I poured a couple glasses of crisp white wine by Avaline, sat down and seriously enjoyed every morsel of this meal!
We’ve been loving lighter cuts of beef like skirt steak, flank steak and hanger steak this summer!! They are so much lighter than thick fillets or tenderloins, and the grill time is low fuss & lightening speed! Perfect for the pace & mood of our summer family dinners.
The skirt steak hardly needs a recipe! Simply marinade 2 lbs of pasture raised, grass-fed, skirt steak in an Herby Chimichurri sauce & Chosen Foods Avocado Oil for 20 minutes. You want your beef to come to room temperature before it goes on the grill! Then you simply grill your skirt steak for 6 minutes per side! Viola!
No on to the salad recipe!! If you have a Whole Foods near you, I highly recommend using a bag of their 365 organic–fire roasted corn. It saves time, and it’s just as tasty as if you took the time to roast your own!
Another component of the salad are the pickled peppers from f-stop farm!! They are amazing, and I try to pick up a mason jar or two whenever I make it to Lakeline Farmers Market! Delicious on salads, tacos and avocado toast as well!!!
Last but not least is the Chili Onion Crunch by Trader Joe’s! The simple, spicy topping creates a deep flavor profile that accentuates almost any dish!
August Harvest Summer Salad
Ingredients
- 4 Cups Butter Leaf Lettuce
- 3/4 English Cucumber Rough Chopped
- 1/2 Pint Heirloom Cherry Tomatoes Sliced in half
- 1/2 Red Onion Peeled & Diced
- 1 1/2 Cups 365 Brand Organic Fire Roasted Corn
- 1/4 Cup Pickled Peppers I get ours from F-Stop at Lakeline Farmers Market
- 1/4 Cup Parsley Finely chopped
- 3 tbsp EVOO
- 2 tbsp Trader Joe's Red Chili Onion Crunch
- 1/2 Avocado Cubed
