The weather in Atlanta has seriously lived up to being Hot-lanta! This summer has proven to be one of high temperatures, mixed with tons of humidity, and mini monsoons every other day.
The reality is that with the weather being so hot this summer. I prefer not to spend more that an hour in the kitchen cooking healthy meals for my family. I prefer to spend 30 minutes or less, from oven to plate.
I recently fell in love with tasty salads topped with a great assortment of meats and seafood. My favorites are steak, salmon, and tuna. I have utilized salads for both lunch and dinner options for my growing family.
I believe that salads are very easy to create, and seem to add that zest whether served as a full meal or as a side with a delicious entrée. This is my fifth Home Chef meal, and really one of my all-time favorites in this series.
My children love the cheesy garlic bread! The cheesy garlic bread has such a different flavor from the garlic bread that I have routinely bought from the local grocery store. I really look forward to receiving my Home Chef Box at the end of the week on Friday.
I think that it is an answered prayer, and really helps to create other meal options, and a wonderful departure from going out to eat or ordering in for my family.
In My Box
2 Dill Sprigs
1 Mini Baguette
2 Garlic Cloves
1 Romaine Heart
2 Roma Tomatoes
2 Sirloin Steaks
1 oz. Mayonnaise
1 fl.oz. Buttermilk
1 oz. Shredded Mozzarella
In My Kitchen
Grill Pan or Outdoor Grill
Prepare the Ingredients
Mince dill (stems and leaves). Make diagonal cuts from baquette 1 1/2 apart, leaving 1/4 layer on bottom.
Repeat at opposite angle, making a crosshatch pattern. Mince garlic. Hold romaine head at root end and half lengthwise. Core tomatoes and cut into 1/2 dice. Pat steaks dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Make the dressing
In a small mixing bowl, combine mayonnaise, buttermilk, 2 Tbsp. olive oil, dill, 1/2 tsp. salt, and 1/4 tsp. pepper. Refrigerate until plating. Heat outdoor grill or grill pan to medium heat.
Make the cheesy bread
Place baguette on prepared baking sheet and insert minced garlic into crevices, as evenly as possible throughout the bread. Drizzle 1 Tbsp. olive oil into crevices, than add mozzarella as evenly as possible.
Gather foil into a loose pouch around bread. Bake until cheese is melted, 7-8 minutes. Open pouch and bake until cheese is lightly browned, 2-3 minutes. Remove from oven and set aside. While bread bakes, grill steaks.
Grill the steaks
Coat steaks with 1 tsp. olive oil and coat grill or grill pan with cooking spray. Place steaks on hot grill and cook undisturbed until browned, 4-5 minutes. Flip and cook until steaks reach internal temperatures of 145 degrees, 3-5 minutes. Remove steaks from the grill and rest 3 minutes. Reserve grill or grill pan, no need to wipe clean.
Grill the Romaine
Brush 1 tsp. olive oil on cut side of romaine halves. Prepare grill again with cooking spray. Place Romaine halves on grill, cut side down, and grill undisturbed until slightly charred 1-2 minutes. Remove from grill, let cool slightly, than coarsely chop.
Plate the dish
Place charred romaine on a plate. Add tomatoes to salad and drizzle with dressing. Slice steaks into 1/2 slices if desired and place on salad. Halve cheesy garlic bread on an angle and serve on the side.
How do you prepare a great salad this summer?