|A refreshing Steak and Salad dish which can be served as either a starter or a main|
Three of my friends from my Catholic all-girl school were coming over with their kids one afternoon for lunch. The weather was typically hot, and I thought I should prepare something relatively light. So I decided on a simple Spaghettini with Garlic, Baby Roma Tomatoes, and Celery, and the Pepper-Grilled Steak with Chopped Summer Salad from epicurious.com.
The Steak and Salad turned out wonderfully. We had the steak medium-rare, and it was good even when eaten cold. But the real star of this dish was the salad. The Feta, Red Onions, tomatoes, and Kalamata Olives gave it a tantalizing Mediterranean flavour. Very refreshing. My friend J couldn’t stop raving about how good it was. She has asked me for the recipe. Again. So babe, here it is. This is specially for you.
Note: In place of Jalapeno, I used Thai Red Chilli. This is the long, thin, curled red chilli which is hotter than the fat, straight variety.