Some friends are part of our lives for a season. Some for a life time. Good influences, bad influences, those who become family, and those that walk away. All of whom play their respective roles in our lives. Then there are the ones who actually become part of who we are. As if merely knowing them, changes our DNA or creates a shift in our soul. Regardless of how long or often they are physically present, the connection is permanent and distinctly felt. Heather, for me, is one of those rare friends. Without her friendship and ever present voice in my head, my life would be a little less full and the light I am blessed to shine, a little less bright.
This is her favorite. If she were to walk in the door right now, I'd be expected to have the ingredients on hand! Feel free to substitute veggies to your liking. The goal is for it to be a hearty, comfy mix. These are what had in my fridge on that particular day, and it just happened to work out beautifully!
Perfect meal for a bottle of red and a dose of girl talk!
Salad Ingredients:
1 pound beef (your steak of preference)
3 small/medium potatoes - cut into approximately 3/4 inch cubes
8-10 baby carrots sliced
1/4 cup red onions diced
1/2 cup corn
1.5 cups fresh green beans, snapped into bite sized pieces.
Salt
Pepper
Worcestershire Sauce
1/4 tsp herb de Provence
1 bag baby spinach
Baguette
Dressing:
3 tablespoons Raspberry Walnut Vinaigrette (Just raspberry will work if you can't find the walnut)
3 tablespoons Balsamic Vinaigrette
3 tablespoons Frank's Red Hot
Directions:
Boil potatoes until they are al dente. Drain and toss with salt, pepper, garlic powder and a dash of cayenne (all to taste)
Slice beef in thin bite size pieces, toss in a ziplock bag with cracked pepper and 1 tbsp Worcestershire, smoosh around until coated, press the air out of the bag, and let marinate while preparing the veggies (Or don't slice. Grill, broil...however you prefer. I just liked it this way for the original version of this salad. There have been plenty of others!)
Sauté onions and carrots in a tbsp of butter for 3-5 minutes, until onions are just getting clear. Add salt, pepper, herbs, and green beans. Cook for 3 - 4 more minutes. Add corn and mix together until corn is heated through. Take off heat a set aside.
Heat a tbsp of olive oil in pan and sauté the steak quickly, just a minute or so Leaving middle VERY pink. (Meat will continue to cook a bit when taken off heat.)
For dressing, shake or whisk dressings and hot sauce together until well mixed.
Arrange spinach on plate, add potatoes, then veggies, then steak... drizzle with a bit of the excess juice from beef pan and add dressing to taste. Serve with a glass of Pinot Noir and your favorite crispy bread. (I like little french baguette slices, sprinkled with olive oil and sea salt and toasted under the broiler a bit!) Makes 3 servings
This blog is a personal collection of my thoughts, wins, losses, memories, and crossroad moments. Almost all of which were hashed out around my kitchen counter and in my journals. If any of it resonates with you and you are ready to free-up the hidden badass you ARE right now, I can help. It’s time… Click the link and Let’s chat.
