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Wednesday, July 7, 2010


I believe I have created  " The Perfect Summer Meal"!  This is very exciting to me.  The key to this dinner is to use very fresh ingredients.  It is a simple grilled steak served with a tuscan salad atop a slice of grilled rustic italian bread. My tuscan salad consists of a spring green mix,, fresh grape tomatoes, artichoke hearts, northern beans, kalamata olives, fresh chopped basil and mozerella cheese. It is super simple to make, but the flavors of this dish are outstanding!  I season and layer each component to this salad so that every layer comes together with the best flavors imaginable.  Whether you are making a summer meal for your family or for guests this dish is sure to please!


For the sliced bread layer:
  • Sliced Rustic Italian Bread - 2 slices per person
  • 2 TB. olive oil
  • salt & fresh ground pepper
  • 1 large mozerella cheese ball - broken into 1 inch pieces
  1. Brush both sides of  each piece of bread with the olive oil.  Sprinkle both sides with salt and pepper.
  2. Grill each side of the bread for about 3 minutes per side or until nice grill marks show up.  Set aside.

For the Spring Mix Salad:
  • 3 cups baby spring mix salad
  • 2 TB. olive oil
  • 1 TB. red wine vinegar
  • kosher salt and fresh ground pepper
  1. Toss all ingredients in a medium bowl.  Set aside.

For the Tuscan Salad:
  • 1 cup grape tomatoes sliced crosswise into three pieces
  • 1 cup artichoke hearts - chopped into 1/2 inch pieces
  • 1 cup northern beans - rinsed and drained
  • 4 TB. kalamata olives - pitted and sliced in 1/2
  • 1 TB. olive oil
  • salt, pepper and red pepper flakes
  • 1 TB. chopped fresh basil
  1. Mix all ingredients in bowl and set aside.

For the Steaks:
  • 2 strip steaks
  • 1 TB. olive oil
  • salt and fresh ground pepper
  1. Drizzle steaks with olive oil on each side.  Sprinkle each side with salt and pepper.
  2. Grill steaks to your liking leaving great grill marks.

To assemble:

  1.   Place two grilled pieces of bread on each plate.
  2.   Place broken up pieces of mozerella cheese over each piece of bread.
  3.   Place a layer of the spring salad mix over the cheese.
  4.  Place a layer of the tuscan salad over the spring mix salad.
  5. Serve grilled steak on the side of the salad.
  6. Serve with knife and fork.

1 comment:

  1. I recommend to use Kampot pepper, it's so delicious for tasty and fragrance.