Steak Salad with Red Pepper Relish

I hope you all had a wonderful Thanksgiving!  We had such a relaxing holiday with our baby boy.  Here he is all dressed up for his first Thanksgiving...

I'll be back later this week with some recipes from our Thanksgiving feast.  Yes, I know Thanksgiving is over, but the recipes I'm going to share can be worked into your everyday menu or {if you're into planning ahead} set aside for a future holiday meal.  I know I plan on making the greens beans with bacon-balsamic vinaigrette again for our Christmas Eve dinner, but I'm getting ahead of myself!

Today's recipe is all about stepping aside from all those Thanksgiving leftovers in our fridge.  If you're anything like us, you've been eating leftovers for days now, and could use a break!  This steak salad is refreshing, simple to make and really delicious.  All you need is a steak {go for a economical cut like a skirt steak or flank steak}, the red pepper relish {which can be made in less than 5 minutes}, and some crumbly blue cheese*.  That's it.  So simple.  So yummy.

*The blue cheese was not part of the original recipe, but a suggestion of Brad's, and a what delicious suggestion it was.  If you don't like blue cheese, though, just leave it off.  The salad would be great without it as well.

Steak Salad with Red Pepper Relish

Serves 2-3 

1 lb. skirt or flank steak

3 large roasted red peppers, diced

{save yourself the work and purchase them jarred}

2 scallions, sliced thin

2 tbsp. red wine vinegar

2 tbsp. olive oil

1/4 tsp. salt

baby romain lettuce leaves

crumbled blue cheese

Turn on the grill and prepare the steak while the grill heats up.  Rub the steak lightly with olive oil and salt and pepper generously.

Cook the steak on the grill for 2-3 minutes per side for medium rare.  Allow the steak to sit for a few minutes before slicing. {Make sure you slice against the grain, so that your steak isn't tough.}

While the steak is cooking, make the red pepper relish.  In a small bowl, combine the diced roasted red peppers, scallions, red wine vinegar, and olive oil.  Add the salt and stir everything together to combine.

Once the steak is sliced, you are ready to assemble the salad.  Layer the steak on top of the lettuce leaves and top with the red pepper relish.  Crumble the blue cheese overtop the relish.