Marinated steak and summer squash salad - bon appetit

2 servings;

Ingredients

Quantity Ingredient
¼ cup Olive oil
2½ tablespoon Fresh lemon juice
1 Garlic clove, minced
8 ounces Thin flank steak or skirt steak
1 Summer squash or zucchini (about 6 oz), cut lengthwise into 1/4-inch thick slices
4 cups Bite-size pieces fresh spinach leaves
1 medium Tomato, cut into wedges

Directions

Whisk oil, lemon juice and garlic in small bowl. Season with salt and pepper. Place steak and squash in shallow pan. Pour half of vinaigrette over. Turn steak and squash to coat. Let stand at room temperature 20 minutes.

Prepare barbecue (medium-high heat). Season steak and squash with salt and pepper. Grill steak and squash until steak is medium-rare and squash is tender, about 3 minutes per side. Remove squash from grill. Transfer steak to cutting board and thinly slice across grain.

Divide spinach between 2 plates. Place tomato wedges on 1 side of plate. Place steak in center of plate. Drizzle with any accumulated juices. Place squash on side of plate opposite tomato wedges. Drizzle squash and tomato with remaining vinaigrette and serve.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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