Join best of salads, summer grilling
Summer is prime time for salads and grilling. So why not bring them together in one delicious dish?
One of my favorite warm weather meals involves just that. I pile my dinner plate with the makings of a robust salad — a mass of greens, sliced carrots, cucumbers, tomatoes, often even leftover grilled vegetables from the night before. Then I thinly slice whatever meat I tossed on the grill and use that to top the salad. A sprinkle of vinaigrette and it’s good to go.
For this salad, I went with my favorite grill-friendly steak — flank. It takes well to seasoning rubs, cooks quickly and slices nicely. For the seasoning rub, I went with a simple blend, the highlights of which are fennel seeds and cumin (but you could substitute whatever seasonings you prefer).
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