When it starts to heat up outside, salads are my go to meal! Quick, cool, and easy!
Balsamic Steak Salad
2 lbs beef sirloin fajita meat
salt and pepper
1/4 cup olive oil, a little more if you want to make a dressing
2 T balsamic vinegar, a little more if you want to make a dressing
1 ts dijon mustard
4 sprigs of thyme
4 whole cloves of garlic, crushed
Lettuce of choice
Top with roasted red peppers, onions, goat cheese, olives, etc.
Season meat generously with salt and pepper. In a small bowl, whisk together olive oil, balsamic, dijon, thyme, and garlic. In a plastic bag or shallow glass dish with a lid, place meat and pour marinade over. Massage to coat on both sides, place in fridge and let marinate at least 4 hours up to 24 hours.
Heat grill, with all burners on, to 600ºF. Pat meat with paper towels and season with salt again. Grill on each side for 3-5 minutes depending on thickness and desired doneness.
Let meat sit for 5-10 minutes before slicing against the grain. Serve meat over desired green and top with toppings of choice. If you need some dressing, whisk some olive oil with balsamic (I use about a 2:1 ratio), thyme, and salt and pepper.