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On Memorial Day, we honor and remember the soldiers and first responders who made the ultimate sacrifice for our freedom.  Let us never forget their bravery and selflessness, and may we always strive to live up to and preserve the ideals they fought and died for.

Bring the hostages home.

Steak Cobb Salad

Steak Cobb Salad plated 7.jpeg

Foodie Lit

One difficult question Front Row on Death Row brings forth is on redemption and its possibility for these death row inmates.

 

Author Steve Schonveld told me, “Redemption is a difficult thing. I do think people can change, for better or for worse. I don’t know how or when we decide that someone has been redeemed. And just because someone is redeemed, what does that mean? Do we just let them out of prison? I don’t think that’s appropriate. I do know that with visits like mine, if nothing else, inmates can feel worthy and listened to. That can only be a positive.”

 

The many questions in the memoir are all important for us to ponder in a world filled with hate, anger and violence. We all have a role to play.

Steak Cobb Salad

Spice Rub (all spices are dried)

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon oregano

½ teaspoon black pepper

½ teaspoon kosher salt

½ teaspoon crushed peppers, optional

 

1 tablespoon olive oil

1  6-8 ounce steak

  1. Combine onion powder, garlic powder. Cumin, oregano, black pepper, salt and crushed peppers, if using.

  2. Place steak in a container with a lid. Drizzle with olive oil. Generously sprinkle the spice rub on each side.

  3. Place in the refrigerator for one hour or overnight.

  4. Heat grill. Drizzle olive oil on grill. Place steak on grill ( you should hear a sizzling sound) and grill on each side for 5 minutes on each side or until done to your preference.  Let steak rest for 10 minutes. Slice thinly against the grain.

  5. At the same time, drizzle olive oil on the corn bites and carrots. Sprinkle with the spice rub. Place on the grill. Rotate corn as sides become slightly charred. Turn carrots as become fork tender.

 

Note: This is a fabulous spice rub. Use it on chicken, fish and veggies when you grill or oven roast.

 

Salad

2 cups greens, of choice, such as spinach, romaine, red leaf lettuce, etc.

6-8 strawberries, halved or quartered depending on size

2 ears corn on cobb, cut into thirds

6-7 medium carrots, peeled and halved lenghtwise

2-3 ounces cherry tomatoes

½ English cucumber, halved and thinly sliced

2 radishes, sliced

3 hard boiled eggs, peeled and quartered

 

Vinaigrette

3-4 sprigs fresh parsley, leaves chopped

2 tablespoons fresh squeezed lemon

1 clove garlic, minced

1 teaspoon kosher salt

¼ cup water

½ cup cold pressed virgin olive oil

  1. Use a jar with a lid.

  2. Mince parsley. Add to jar. Add vinegar, clove, salt and water.  Shake jar.

  3. Add olive oil. Shake until blended.

  4. Note: You may also put everything in a blender and pulse.

 

Assembly

  1. Arrange the greens on the bottom of the serving plate.

  2. Arrange each vegetable or fruit in a row on the plate. (see photo). At one end, attractively arrange the steak, shingling each piece over the over. Drizzle the vinaigrette over the vegetables.

  3. Alternatively, you may toss everything together, except for the steak. Plate each portion with the salad and place several slices of steak on each plate.

 

#salad  #steak

 

Expandthetable suggestions

  1. Add other fruit:  Sliced avocado, Clementine segments

  2. Use boneless chicken instead of beef.

  3. Fish: Grill tuna or salmon in place of steak.

  4. Vegan: Omit eggs. Use drained, cubed and roasted tofu or sliced seitan in place of meat. Sprinkle with same spice rub.

  5. Add cheese: Add your favorite chunks of cheese.

  6. Add heat: Add some chili or jalapeño peppers.

Substituting grilled steak for chicken creates a mouthwatering Cobb Salad. Healthy greens, grilled corn and carrots topped with a homemade vinaigrette makes an easy, delicious meal for a fun get together on Memorial Day. Add some fresh strawberries, cucumbers and cherry tomatoes from the garden, a few hard-boiled eggs and you have a full dinner. With the ingredients set out in neat rows, you can pick and choose for a great salad. Wonderful for leftovers—add fruit or veggies as your heart desires. Recipe easily multiplies for larger groups. You can prep the day before and assemble before on the day you need it. Add the vinaigrette right before you serve. A great choice!

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