Alright, last week I said I’m not really a salad lover. And this week, I am going to blog another salad. Every single time I make a blanket statement like that, I end up doing something completely contrary to my previous statement. Must.Stop.Making.Generalizations.
Some of you know that I run the Relay For Life event in Peabody, MA. If you know anything about me or Peabody, you know that I am an A-Typical Somerville resident, who almost never crosses the river and that I only go to that part of the state for two reasons. First, my beloved Relayers. Second, my friends Steve and Brit. I had a lunch meeting with a volunteer last year and she asked me to pick up salads from this place in Danvers called Prime Roast Beef. I was seriously skeptical, but I did as I was asked. When I went to get them, I ordered myself what now stands as my favorite salad to date! I literally crave this thing every week. This little beauty is called “Beets and Sweets” and I always add steak tips.
So the problem is that I cannot schlep it to Danvers every week for salad. I drive a Prius, but an hour round trip for a salad is extreme! Well, this week I decided to make it myself. How hard could it be? Beets, sweet potatoes, goat cheese, pecans, steak tips, greens, balsamic dressing. Piece of cake! No….piece of steak! Ooooooh, I’ll be here all night folks!
Due to the quality of steak tips that I buy (thank you Matt Napoli, see previous blog re: “crack tips”), I actually enjoyed my salad better than Prime’s! Ha! I win! You can pick up these steak tips “original” flavor at Pemberton Market, Idylwilde Farm, Mann Orchards or directly from them. I’m sure you can get it other places but these are in towns I’m regularly in.
1/3 sweet potato, cooked, cooled and cut in chunks
1 medium beet, cooked, cooled and cut in chunks
¼ cup pecans, chopped
2-3 Tbsp crumbled goat cheese
2 cups mixed greens
4-6 steak tips
3 Tbsp balsamic vinegar
¼ to 1/3 cup olive oil
Pinch of salt
¼ tsp fresh ground pepper
Basically stack the ingredients in a bowl. You’ll want to grill your steak tips for just a couple minutes on screaming high heat to get a crust, but keep them medium rare. Bake your potato in the microwave for 8 minutes. Cooking beets is easy too. Boil them, skin on until you can pierce through with a fork. Then wrap in paper towel and twist lightly. The skin will separate easily. This couldn’t be easier and it’s really not a salad…it’s a steak and potato.
Please try this yourself, you won’t be disappointed!!!