Tonight’s creation is a light but filling summer salad, which is best when paired with a bottle of merlot (and a handsome dinner guest).


1 lb boneless sirloin steak
16 oz organic baby lettuce salad mix
2 organic tomatoes
1 tsp balsamic vinegar
1 tsp olive oil
6-8 fresh mozarella balls (about 2 ounces)
fresh basil
salt and pepper

How I made it:

Salt and pepper each side of the steak. Over high heat, sear the steak on both sides in a nonstick skillet before broiling under low heat for 20 minutes ot until done to medium (150-160 degrees according to a meat thermometer).

In the meantime, chop the tomatoes, discarding all the seeds and “guts.”  Toss the tomatoes with the balsamic vinegar and olive oil in a bowl and set aside.

Wash the lettuce and spin dry.  Transfer the salad to a large bowl.

When the steak is done, slice it into medium-width slices. Arrange the steak on top of the salad greens.

Add the mozarella balls to the tomatoes and toss together. Top the steak and salad greens with the tomatoes and mozarella.  Garnish with fresh basil (roll the leaves into a tight tube and snip with scissors).

How it turned out:

Good — I’d give it 3 out of 4 stars, meaning I’d make it again but it’s not the best thing I ever served.