Grilled Flank Steak Salad with Strawberries

We have survived our bomb-cyclone blizzard from last week.  The sun has been shining and the grass is already turning green...yes, that's Colorado for you.  High 60's this week and I have been firing up our my Traeger grill! 

I can feel spring shining its beautiful smile on us when we come home every night and it makes me very happy!

We walked our back and side yards last weekend to come up with our landscaping plans and ideas for the next six months.  We are excited to have a vegetable and fruit garden again.  I'm looking forward have veggies again ready to pick right out our back door.

This salad will definitely make another appearance with our soon-to-be harvested lettuce crops!

Grilled Flank Steak Salad with Strawberries

Courtesy of Home and Plate

4 cups baby spring lettuce mix

1 pound grilled steak (recipe below)

1/2 cup sliced strawberries

1/2 cup sweet and spicy pecans

2 ounces crumbled blue cheese

vinaigrette (recipe below)

For the steak:

1 pound flank steak

1/2 cup canola oil

1/4 cup soy sauce

2 Tbl lemon juice

2 Tbl Worcestershire sauce

1 Tbl Dijon mustard

1 tsp minced garlic

For the vinaigrette:

1/2 cup extra virgin olive oil

1/4 cup aged balsamic vinegar

1 Tbl raw honey

1 Tbl strawberry preserves

1/2 tsp black pepper

For the steak:  Mix together all the ingredients and pour the marinade over the flank steak.  Marinate in the refrigerator for at least four hours or overnight being sure to turn over the steak.

Heat the grill to medium.  Grill the flank steak for 7 minutes per side.  Once done, be sure to let the steak rest for at least five minutes.  Slice the steak into thin pieces across the grain.

In a small jar whisk together the olive oil, balsamic vinegar, honey, strawberry preserves and pepper.

Arrange the lettuce mix in a bowl.  Arrange the flank steak on top of the salad.  Next, top with pecans, strawberries and blue cheese.  Drizzle the vinaigrette over the salad and serve.

One Year Ago: Cheese and Crack

Two Years Ago: Pesto Chicken Caesar Salad

Three Years Ago: Baked Shrimp Scampi

Four Years Ago: Blarney Bark

Five Years Ago: Ultimate Tri-Tip Tacos

Patty's Creamy Pesto Shrimp and Another Project Off The List

I am proud (and so incredibly happy) to report that we have 

yet another project, done, complete and checked off our list!

We started the demolition of our fireplace wall right after Halloween, 

to begin it's transformation of our new makeover fireplace.

We were scheduled to have the slate stone tiles installed the week of Thanksgiving, but due to weather, contractor injuries, conflicting schedules, the holidays and life...

we have lived in "demo" mode since then.  Thank goodness our installer was so patient with us.

 Lesson learned though, good things come to those who wait.

The week came and our tile installer arrived for two days and worked his beautiful magic!  In order to save costs, we let the contractor do the installation of slate we purchased and we took care of the rest.

We schooled ourselves in the proper cleaning, sealing and grouting of our new stone.  There is even a grout piping bag, much like piping frosting on cakes...who knew?!  For a couple of novices, I think we did a great job.

One of our favorite pieces of the new fireplace is our wood mantle.  We purchased it at a silent auction over a year ago!  There is a company near us, Authentic Barnwood that they reclaim wood from old barns all over the country.

This piece we selected is a roof beam from an old dairy farm barn in Wisconsin.  We loved learning the history of it from it's origination.

And of course, Princess Brinkley loves napping in front of her beautiful, new fireplace.

This recipe from my sister-in-law is awesome and been around for years.  She first made it for us about ten years ago (maybe more).  I have tried over and over to copycat it and never quite achieved her recipe.  I don't know why I never asked for it, but last month I got her original version. So, so good !!  My daughters ask for this one over and over again...definitely a family favorite.

Creamy Pesto Shrimp

Compliments of Patty

1 pound linguine pasta

1/2 cup butter

1/2 onion, diced

1 clove garlic, minced

2 cups heavy cream

1/2 teaspoon ground black pepper

1 cup grated Parmesan cheese

1/3 cup prepared pesto

1 pound large shrimp, peeled and deveined (or Langostino lobster), cut into pieces

Bring a large pot of lightly salted water to a boil.  Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet, melt the butter over medium heat.  Saute the onion and garlic.  Stir in cream, and season with pepper.  Cook 6 to 8 minutes, stirring constantly.

Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.  Blend in the pesto, and cook for 3 to 5 minutes, until thickened.

Stir in the shrimp or lobster, and cook until they turn pink, about 5 minutes.  Mix with the hot linguine and serve on a large platter.

One Year Ago: Cheese and Crack

Two Years Ago: 20-Minute Skillet Tuscan Tortellini

Three Years Ago: Baked Shrimp Scampi

Four Years Ago: Luck Of The Irish Cupcakes

Five Years Ago: Deviled Green Eggs and The Ham

My cabin fevered husband thinks he's hilarious! Seriously ?!?! (I can't wait for golf season to start!)