Creator of “Cooking for Dads“, Rob Barrett, shared summer-friendly recipes for steak on a stick and root salad.
Rob’s Steak on a Stick
1 lb (non-blade-tenderized) flank steak
salt and pepper
Cut flank steak at an angle and across the grain into 3/4” strips.
Then cut those strips at and angle and with the grain into 3/4” pieces.
Place all pieces in bowl and sprinkle with salt and pepper.
Douse meat with equal parts balsamic vinegar and olive oil, stirring until all pieces are coated.
Place in refrigerator and let it marinate for 2 hours.
Place meat on skewers or metal rods. Grill over high heat until desired doneness is attained.
Around 2 minutes a side for medium.
Be careful these little pieces cook quickly.
Enjoy over root salad – see below.
Rob’s Root Salad
Golden beets and leaves
Jicama root (optional)
Balsamic vinegar – Glaze from Trader Joe’s is good
Salt and pepper
Remove some leaves from the golden beets, cut into smaller pieces and place in bowl.
Chop up equal parts of golden beets, radishes and carrots. You can also add jicama for some added crunch. (recommended but optional)
Place all roots in bowl. Coat with equal parts olive oil and balsamic vinegar, just enough so all pieces are wet.
Sprinkle with fresh ground pepper and serve.
This survives nicely for a few days in the refrigerator.
Add Rob’s steak on a stick for extra protein.