Last week, I grilled cantaloupe and today it’s avocados! I’ve been getting my fruit freak on by firing up whatever pretty produce catches my eye. This isn’t big news at my house. When it comes to backyard cooking, I’m always in beta mode and, thankfully, it’s nearly impossible to mess up a simple, fresh meal on the grill.
Looking for an easy yet elegant salad — a gorgeous plate of early fall flavors that will have co-workers peeking over the cubicle or neighbors knowing at the door? My Steak Salad with Fig, Blue Cheese and Pomegranate Vinaigrette will have you running to the grill for some last minute steak-making before Jack Frost rears his ugly head. Honestly, in Austin, the fall is the BEST time of year for grilling!
This salad features top sirloin steak, a lean cut of beef that packs a great nutritional punch for athletes and active individuals with only about 150 calories and 6.5 grams fat for a 3 ounce serving plus 26 grams protein and lots of iron and other essential vitamins and minerals. The beauty of sirloin is it’s versatility, convenience and (duh) taste – it’s a weekday AND weekend go-to for me. Because sirloin is already a fairly tender cut, there is no need to marinade except to add flavor — my simple pomegranate marinade adds a slightly sweet, super delish dose of that! But, if you are rushed and need to skip marinating, the recipe will still be yummy.
Figs have been so great lately, you may want to make a few more fig recipes before the season is over. Check out the 5 Ways with Fresh Figs from the Simmer and Boil blog at CookingLight.com
What is your take on fresh figs, love ’em or hate ’em? What are you doing this weekend, anyone have a race? Please share in the comments below – XOXO, Jennifer