With all of the hubbub of summer, we’ve been neglecting our home cooking. We enjoy a restaurant meal as much as the next gentleman, but it’s comforting to make our own dinner. This is especially true because we are endeavoring to eat healthier. Along with all of America, we’re avoiding carbs, which sucks because bread is life. Nonetheless, it has worked wonders. We’ve shed about 20 pounds.

How? Turns out, our diet was bad. We ate terribly, especially at restaurants. We always ordered the most “comfort food” offering on the menu. All that we had to do was, like, exert a little effort. Just a little. Now, we’re eating more salads. Summer brings the freshest produce, but that steak, it’s aged.

Summer Strip Steak Salad

Ingredients

Salad

• 8 ounces of strip steak
• 6-8 ounces of mixed greens
• 1/4 of a red onion, sliced thinly
• 4 strawberries, sliced
• 3 ounces of bleu cheese crumbles
• 2 ounces of candied walnuts

Balsamic Vinaigrette Dressing

• 1/2 cup extra balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon dijon mustard
• 1/4 teaspoon sea salt
• 1 clove garlic, minced
• 1/8 teaspoon freshly ground black pepper

Directions

Season steak with salt and pepper. Cook to medium rare. We use a Sous Vide Supreme. We cooked the steak sous vide at 134 degrees for two hour. Then, we threw it in a blazing hot cast iron skillet, searing it for 40 seconds on top and bottom and 15 seconds on each side. We used to let the meat sit for 10 minutes before slicing, but we recently read in Meathead: The Science of Great Barbecue and Grilling that the virtue of resting meat is but a myth.

Meanwhile, prepare the dressing by mixing all of the ingredients in the above order.

In two separate bowls, add mixed greens, red onion, strawberries, bleu cheese crumbles, and candied walnuts. Lightly toss with dressing. Add sliced steak. Serve.