If you love steak and you want more salads, here is the perfect recipe for combing the two for a fantastic finished product: Grilled Steak Power Salad. This is the type of salad recipe that the entire family will enjoy, even the men and boys of the tribe. It’s got that meat most of them crave. Adding the corn and green beans is always well received.

Getting into the idea of having salad isn’t always easy. This type of salad is a great transition or introduction to what a main course, power salad is all about. The protein from the meat will keep you fueled and feeling satisfied for many hours. The greens and veggies add flavor and bulk.

When the weather is great and you can grill your meat outside, a nice marinated flank steak on the grill, then sliced and added to this salad, is all it takes for getting the best of both worlds: grilled meats and salad. Also, more salad and vegetable items keep this dish light so you won’t feel so weighed down like often times when you’ve eaten a heavy ‘meat and potatoes’ kind of meal.

Using a marinated flank streak works perfectly with this recipe. Some streaks work best if they have been marinating overnight. It leaves them tender and easy to chew. But any grilled beef steak works with this recipe. I’ve even done a vegetarian version of this salad using marinated, grilled portobello mushrooms without sacrificing flavor.

And since you’ll be feeling great after this salad, if you are so inclined, this main-course recipe leaves room for dessert.

Grilled Steak Power Salad

Serves 4 as main course salad

• 6-8 ounces grilled or broiled steak
• 5 cups chopped lettuce of choice, head lettuce works well
• 2 cups mushrooms, grilled portobello or regular fresh
• 2 cups green beans
• 1-cup corn, preferably cut from cob
• 1 carrot, grated
• 1 medium tomato, cut into wedges
• 2 small shallots, finely chopped

For the dressing:

• 4 tablespoons olive oil, extra virgin
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon or spicy mustard
• 1 clove garlic, crushed or minced
• salt and pepper to taste

In large salad bowl add lettuce, fresh mushrooms, tomato, carrot and shallots; slice steak on the diagonal into thin strips, reheat in microwave for 1 minute on high. (if using leftover grilled portobello mushrooms, heat in microwave for 1 minute as well.) If using frozen green beans and corn, cook according to package, drain and add to salad.

Whisk together dressing ingredients until smooth and blended. Pour over salad, toss well and serve with hot dinner rolls.