A Salad Primed for the Grill

[elleng]

'Some cooks — those rugged types flipping burgers in ski gloves — grill outside no matter the weather. Still others live in temperate climates (all of you with lemon trees, you know who you are).

The rest of us have to wait for those softly balmy nights that make going inside seem like a defeat, those evenings when grilling a steak and eating it on the deck is the sweetest reward for a punishing winter.

A grilled steak salad, with charred onions and plenty of greens, is made for those summer nights. It’s the kind of recipe you can vary endlessly, always falling back on the time-honored combination of juicy beef and leafy greens, with a piquant citrusy dressing to pull it all together.

In this version, a flank steak is marinated in a mix of ancho chile for heat, brown sugar for caramelization, and dried oregano and toasted sesame oil for complexity. The result is sweet, spicy and a little smoky from the grill.'>>>

https://www.nytimes.com/2018/05/18/dining/steak-salad-recipe.html?

Grilled Steak Salad With Chile and Brown Sugar

https://cooking.nytimes.com/recipes/1019324-grilled-steak-salad-with-chile-and-brown-sugar

[notdarkyet]

1. I made a mess tonight for dinner. Sometimes my creative ideas don't work. I tried to make

Green chili with shredded steak that cooked for six hours. All of that came out okay, but I put too much cayenne in. The frying of the chimichanga went well and the tortilla was just the right crunchy. Would burn your tongue off. Oh well. I was thinking about breaking out the bbq today though.