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Casaculinarian.com featured Spring Salad for Week 5/2/2016 “Green Salad with Potatoes, and String Beans topped with Grilled Thin Cut New York Strip”

 

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Casaculinarian.com featured Spring Salad for Week 5/2/2016

“Green Salad with Potatoes, and String Beans topped with Grilled Thin Cut New York Strip”

Salad:

1 head Romaine Lettuce washed drained and chopped

plum tomatoes 2 cut in wedges

yellow onion 1/4 sliced

string beans 2 dozed cleaned and cooked then shocked with cold water

2 potatoes peeled and cut in half then wedges. Boiled till tender and shocked with cold water

olive oil 3 tablespoons

salt and pepper for taste

lemon juice 1 teaspoon

granulated garlic 1/8 teaspoon

onion powder 1/8 teaspoon

fresh parsley chopped 1 teaspoon

fresh basil chopped 1 teaspoon

In a large glass salad bowl add all ingredients except for oil and lemon juice. You will add when the steaks come off the grill. Toss and serve.

Steak Marinate:

fresh chopped garlic 2 tablespoons

salt and pepper for taste

teriyaki sauce 1 teaspoon

Worcestershire sauce 1 tablespoon

onion powder 1/4 teaspoon.

Add all ingredients to a deep plate that can hold 4 thin cut New York strip steaks. Mix with fork. Then add steaks, turning them to get marinate on both sides. Marinate for 20 minutes. Flip them over at the 10 minutes again. Grill on high heat to your liking. Well done is 160 degrees. I like to cook New York Strip Medium Rare to Medium.

Enjoy, Jason

Published inDinnerRecipesSpring Salads

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