Lunch: Wednesday, April 29, 2009


Now that’s a steak salad.

As promised, a how-to guide to make the most brilliant salad in the most uninspired settings: at the office.

First, prep the night before: Cook the steak. Slice the steak. Slice the red onion. Boil, peel and slice the beets.

Second, package separately everything which will bleed, taint, or otherwise blur with the smells, tastes and textures of others.

photo315I wrapped up the sliced beets and onion in the same saran wrap, but still separately, folding in the onion first and the beets second. Blue cheese? Definitely separate. I placed the steak right on the greens because a) spinach is sturdy and I knew it could handle it and b) I wanted those flavors to “get to know eachother” as much as possible. Fraternizing encouraged.

Third, anticipate dressing needs at work. No one likes a dry salad. I keep a bottle of not bad olive oil (white truffle infused at the moment) in my desk drawer. Yes, I’m that much of a food geek.

photo221Fourth, assemble at work just as you would at home, none of this dumping everything in at once. So in this case, first toss the lettuce in the olive oil/dressing. Second layer the onions and beets. Third, bleu cheese and fourth, steak.

Fifth, utilize the microwave, if you so desire. I micro’d the steak for about 20 seconds just to take the chill off. Give it a little glisten. I guess I could have thought ahead a little more and just pulled it out of the fridge to let come to room temperature.

One thought I had, maybe next time I’ll throw the whole finished salad in the microwave for 20-30 seconds. Nothing wrong with giving the spinach a little wilt or the bleu cheese a little soften.

Sixth, presentation counts. Make it pretty and it’ll taste pretty damn good.

PREVIOUSLY: If you’re just going to eat something small, it may as well be … (Dinner: Tuesday, April 28, 2009) Steak salad prep


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