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).