It’s summer time, and the heat is here..for the most part. When the temperature increases, people tend to crave lighter foods. With the Grilled Elk Steak and Tomato Salad with Rum Vinaigrette salad, you can still get your BBQ fix while not feeling like you just ate a heavy meal.
Take a look at what is involved with this awesome summer meal recipe, and see if you would be interested in trying it:
For the steak:
1 pound elk steak (or steak of your choice)
2 teaspoons olive oil
Salt and freshly ground pepper
For the tomatoes:
1 pound cherry tomatoes (or tomatoes of your choice)
2 teaspoons olive oilFor the salad:
1 shot (3 tablespoons) good-quality rum
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
1 head lettuce
1) Preheat the grill to high heat. Lightly coat the steak with oil and grill 5 to 7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.
2) Lightly coat tomatoes with oil and grill 3 to 4 minutes.
3) To make the dressing, whisk together rum, apple cider vinegar, mustard and olive oil and then season with salt and pepper.
4) If you’re using flank or skirt steak, slice the steak across the grain. Serve steak and grilled tomatoes on top of lettuce and toss with rum vinaigrette.
(Recipe and photo via yummly.com)