Here we are, finally arrived in DC. Enjoyed a great performance of Hairspray in Hollywood, where my son did an outstanding job as Link Larkin. We headed straight to Georgetown, which is always up late and the restaurants were crowded. Where to go? We hit J. Paul’s for a fantastic chicken in a lemon basil sauce, it was delicious, with a bite of chili pepper. Something I am definitely planning to make when I get home, a great gluten free dish. I love to visit DC because it never seems to matter where I go, the conversations are interesting and who know’s who I might meet, or who could be sitting at the next table. It is a town filled with so many influential people, they all seem to have a purpose and I love the intellectual presence surrounding me. Tonight we are heading to a famous Pub that is frequented by senators and visited by many presidents and I am craving a steak salad. This is one of my favorite dishes, it is easy to make and is both light and filling. It will hit the spot, if you are thinking steak.
- 6 – 7 oz new york steak
- purple onion
- garlic powder
- onion powder
- fresh ground pepper & sea salt
- red wine seasoning (optional, highly recommend purchasing)
- olive oil
- 1/2 cup red wine vinegar
- 3 tbs lemon juice
- 2 tsp honey
- freshly ground black pepper 1 cup olive oil
Lightly coat the steak with olive oil and season with garlic powder, onion powder, salt & pepper and red wine seasoning.
Prepare the salad by mixing and even amount of romaine lettuce, arugula and spinach on a plate. Top with thin slices of onion (cut into quarters).
Prepare the salad dressing in a bowl or measuring cup and set aside.
Grill the steak to a medium rare and slice at an angle into 1/8 inch pieces. Arrange the meat on top of the greens and after stirring the dressing spoon it over the salad.