Keep on Grillin'. Grilled Steak Salad.

As the heat continues to keep us from the kitchen, our grills are garnering lots of attention. If this is making you feel like you're in a grilling rut try this steak salad. It is bursting with flavor.

GRILLED BLACKENED STEAK SALAD 

makes 2 servings

For spice mixture

1 tablespoon paprika

2 teaspoons ground black pepper

1 1/2 teaspoons salt

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

For salad

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

6 cups (packed) mixed baby greens

1/2 red or green bell pepper, thinly sliced

1/2 cup thinly sliced red onion

2 5-to-6 ounce tenderloin steaks, each about 1/2 inch thick

2 tablespoons butter, melted

6 tablespoons crumbled blue cheese (about 3 ounces)

For spice mixture: Mix all ingredients in small bowl.

For salad: Whisk oil, vinegar, and mustard in a large bowl to blend. Season with salt and pepper. Add greens, bell pepper, and onion and toss to coat. Divide between two plates.

Spread mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steak into melted butter. Grill steaks and cook until desired doneness. Transfer to a cutting board and let stand for 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Add tomato and serve.

*adapted Bon Appetit

Tonight, I substituted 1 pound of should steak for the tenderloin (this is the cut you see in the image above). 

I've been into salads lately as I now have cucumbers in my garden. Fresh, crisp cukes. If only we felt as cool as one. That was corny. Forgive me. I am just so excited to have cucumbers again. For the past 5 years my cukes have succumbed to powdery mildew. I bought sprays and tried other remedies to no avail. I finally found a resistant plant at Whitney's Farm Market in Cheshire.

Growing strong...

And my tomato plants are flowering away as well. I am so intrigued with my tomato plants this year. I acquired all 13 of them at a seedling swap. And I have no idea what varieties are growing. I was told some were "mystery" plants. Every day I make my guesses. Roma? Beefsteak? Of course, like everyone else. I love a good mystery. The swap is sponsored by Hoosac Harvest and held every year in May at Mass MoCA in North Adams. https://www.facebook.com/hoosacharvest.

What's your guess?

I hope you have some cucumbers to enjoy from your garden or local farmer. Nothing else comes close.