Dinnertime: Rosemary Steak Salad with Goat Cheese

This is definitely a warm weather favorite! Our friends Sarah and Nick introduced this meal to us about 5 years ago, and we have made it every spring/summer since.

 Ingredients

1 flank steak (or top sirloin)

2 tablespoons dried rosemary

1/2 cup dried cranberries or crasins (not pictured)

1 medium sweet onion, sliced in half

pasteurized goat cheese (1 small block)

1 bag large spinach, washed

salt and pepper

olive oil

balsamic vinegar

Marinate your steak in a healthy rub of olive oil, salt, pepper and rosemary - let sit in the rub for at least 1 hour. Also, rub the inside of your onion halves with a little olive oil.

Fire up your grill and cook both the steak and the onions (we like the steak medium rare and the onions should be hot and slightly browned) for about 20 minutes on low.

Slice up the steak and onions into bite sized pieces. 

Divide the spinach and craisins into four bowls. Add the steak and onions to the salad, then top with a few dollops of goat cheese. Drizzle with olive oil and balsamic vinegar. Serves 4 - enjoy!

Alternatives to the recipe:

If you don't like goat cheese, shredded Parmesan cheese works well!

Matt doesn't like balsamic vinegar, so he uses a raspberry dressing. Anything fruity works well!