Recipe | Steak Salad

Random fact from my teenage years: A guy took me to a pizza place for dinner and he ordered a salad. Lettuce and veggies, no dressing. Like he was a turtle or something. I would like to say I was self conscious about devouring a giant slice of pizza in front of him but I do not play when it comes to food.

Anyway, salads have always been a side dish in my supper game plan. Except when it involves ribeye steak.

This recipe includes ingredients from Tink's Beef, The Hancock Farm, Liberty Tree Farms, Cornucopia Farms Avera, and Clyde's Fresh Produce. These items and more can be found on the Augusta Locally Grown online market.

Ingredients:

• 1 lb ribeye steak

• 2 tablespoons soy sauce

• 1 teaspoon lime juice

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic, minced

• 1/2 cup fresh basil

• 1 stalk lemongrass

• 2 peppers (banana or sweet green)

• 3-4 cups leafy greens (kale or lettuce)

• 1/4 cup onion, chopped

• sweet chili sauce or your favorite salad dressing for topping

• 4 small potatoes for roasting

Directions:

1. In a bowl or large freezer bag; pour soy sauce, lime juice, olive oil, and minced garlic over the ribeye steak. Put in the fridge to marinate for at least an hour. (I like to do this before work so it has all day to marinate.)

2. Dispose of the marinade and cook up your ribeye. (On the grill, team medium-well over here! But you do you!)

3. Wash and chop up your greens, onion, pepper, basil, and lemongrass. Toss everything together.

4. Chop up that delicious ribeye and add to the salad.

5. Serve with your favorite dressing. (I think the Thai sweet chili sauce added a nice level of extra oomph here.)

6. Bake/roast your favorite taters - red or sweet are both delicious - as a side.

7. Enjoy!