Summer Steak Salad

Ingredients:

1, 8 ounce strip loin steak
1 tbsp (15 ml) steak spice
1 tsp (5 ml) olive oil

1 zucchini squash, halved lengthwise
1 small eggplant cut into 1 inch slices and halved
1 potato, peeled and cut into bite sized pieces
1 small tomato, sliced

Dressing:

1 tbsp (15 ml) honey
1 tbsp (15 ml) olive oil
2 tbsp (15 ml) white vinegar
1 clove garlic, minced
1\2 tsp (2.5 ml) pepper

Instructions:

In a small bowl coat steak with spice and oil

Allow to marinade at room temperature for 30 minutes

Put the potato in a small pot and cover with water, bring to a boil

Reduce heat to simmer and cook until fork tender

Toss the sliced eggplant and zucchini with a tablespoon of olive oil and season with salt and pepper, set side

Preheat your grill to medium-high heat and allow to heat to 400 degrees

Once hot grill the steak for three or four minutes per side

Remove from the grill and set aside and cover until ready to serve

Grill the eggplant and zucchini slices for 2 minutes on each side and then set them aside as well

Combine dressing ingredients in a mason jar and shake well

Slice the steak and vegetables into bite sized pieces

Arrange some tomato slice on a plate and then a few pieces of potato

Top with some eggplant and zucchini and then fan out half the steak

Pour some dressing over the works and serve

This recipe yields two large portions


Pictured below