September 5, 2023

Here is simplicity for a hot summer day. Make this lemony salad dressing a day or two ahead. When you’re ready, grill the flat iron steak and slice it after resting. Scatter lettuce leaves across plates or platter, top with steak and drizzle with dressing. Simple meal, done. Summer watermelon or local peaches after the meal make this a light and refreshing lunch or dinner. Who wants to eat heavy and hearty when your energy is sapped by oppressive heat and humidity?

Steak is either seared in a hot cast iron skillet or grilled. Grilling options include cast iron grill pan indoors or, for the outdoor chef, charcoal or gas grill. My goal with this tasty salad was to generate no kitchen heat, so gas grill won.

Flat iron steak comes from the shoulder (chuck) and requires more chewing action than, say, tenderloin. On the other hand, the reward of more flavorful meat outweighs effort. Thin slices on the diagonal after resting the meat will help convince you this is the right steak for salad.

My lemon parmesan dressing is pretty close to authentic Caesar, but some of us leave out the anchovies and raw egg as with this dressing that mirrors mine. The author also explains that the original was anchovy free, so there.

Pour yourself a cold one, fire up the grill and enjoy this easy end of summer steak salad.

Lemon Parmesan Steak Salad

recipe by Michele Humlan, The Good Eats Company

makes four servings

ingredients

4 tablespoons fresh lemon juice
2 tablespoons mayonnaise
½ cup grated parmesan cheese
2 tablespoons rinsed and drained capers
1 tablespoon worcestershire sauce – I like Lea & Perrins
1 large clove garlic, zested on microplane grater
½ teaspoon black pepper
⅓ cup extra virgin olive oil
one pound flat iron steak, trimmed of excess sinew
kosher salt
extra black pepper, olive oil
lettuce leaves of your choice for four servings – I like little gem

directions

1. Dressing may be made ahead one or two days : blend all ingredients in beaker attachment of hand blender (lemon, mayonnaise, parmesan, capers, worcestershire, garlic, pepper, oil).
2. Allow steak to sit at room temperature about 30 minutes.
3. Heat grill to high, rub steak lightly with olive oil, generously season with kosher salt and black pepper and grill about 4-5 minutes per side for medium rare.
4. Time will vary with thickness of steak and method of grilling (charcoal, grill pan, etc).
5. Allow meat to rest several minutes.
6. Scatter lettuce leaves across plates or large platter.
7. Slice steak thinly on the diagonal and place atop lettuce.
8. Drizzle dressing over all and use remainder for passing at the table.