While steak on its own is a fine, fine meal, sometimes the salad craving can’t be ignored. This salad was born during a particularly brutal heatwave. The cool mix of vegetables, the light, tangy dressing (which I have also served with a good dash of chipotle), and the well-seasoned steak makes a satisfying meal.
Feel free to add or subtract ingredients based on what is in season. In late summer, I tend to have a lot of zucchini, so grilling it is a natural.