Bev searched the internet for a recipe using the zucchini we are getting from the garden and found this salad from Kalyn’s Kitchen for Grilled Zucchini Greek Salad. We also had a whole beef tenderloin in the fridge from which I cut a couple of steaks.
The steaks just got a treatment of Montreal Steak Seasoning and a little extra salt, then reverse seared to an internal temp of 125*.
We followed the recipe for the salad but included a grilled green onion and added no additional salad dressing – check out Kayln’s site for the complete recipe. This is my plate.
The photo leaves a lot to be desired but, we thought this was a company quality salad, even without the vinaigrette, plus we both thought the steak was outstanding.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Salmon And Quinoa
Two years ago: Fried Cheesy Grits And Stuff
7/17/12 meal date