Like it or not, I will probably be remembered for my BBQ Beef Salad because I have been making this salad nonstop for way many years. Even before I was a vintner and before I gave food and wine pairing much of a thought, I made this recipe for small and large gatherings; receptions, reunions, wedding lunches, brunches, Memorial Day, Fourth of July, birthdays, Wine Auction parties...you name it!. I tried to stop once but that didn't last long. It's easy, it's fresh and seasonal, especially if you love grilling like I love it. It's pretty and colorful. It is for meat eaters and those who want, can skip the meat and fill up on the veggies. Sometimes I serve each beautiful vegetable heaped separately on a big platter and sometimes I toss it all together.
So...here comes the grilling season and I'll be making this often! —dymnyno
Dymnyno's BBQ Beef Salad may be one of the most visually beautiful presentations ever. Summer vegetables are lightly brushed with garlicky olive oil, then grilled and served along with thinly sliced flank steak and topped with a sharp, green cilantro-cumin dressing. The colors and the flavors were amazing and the dressing provided a beautiful contrast both visually and flavor-wise. I did add a bit of salt to the zucchini and steak, and I had to add more oil to the dressing to get it smooth as I no doubt overdid it on the cilantro (she did say large :) ) I served it to the Spouse this afternoon on the beach. His response: "This could be the best lunch ever." I certainly wouldn't disagree! - wssmom —wssmom
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