Beef is a natural for grilling. I think you will like these quick and easy steak filled lettuce cups this summer season. Change them up with your favorite condiments.
1 pound flank steak
1/2 to 3/4 teaspoon salt
1 teaspoon pepper
1 head romaine lettuce, trimmed and rinsed
1 avocado, sliced
1 cup grape tomatoes, quartered
1/2 cup finely diced purple onion
2/3 cup blue cheese dressing
Place beef on a plate and sprinkle both sides with salt and pepper. Allow to come to room temperature. Heat outdoor grill to high. Place steak on grill and immediately turn heat to medium. Close lid on grill and let cook for 3 minutes. Raise lid and turn steak. Cook for another 2 minutes with lid down for medium doneness. Remove steak from grill, cover lightly with foil and allow to rest for 5 or 6 minutes. With a sharp knife slice beef across the grain in thin strips. Serve warm in lettuce cups with toppings. Serves 4 to 6 as a main course.
Hints: Peppered flank steak can be served in tortillas with salsa etc. as well. It is also great with steak sauce and a side of garlic mashed potatoes if you like it that way. If you don't care for the peppered flavor, just reduce the pepper by half. Use the middle to small leaves of the romaine for this dish--save the large ones for a salad another meal. I like Light House Lite Blue Cheese dressing for this, use your favorite brand or make a quick home made dressing that your family likes.
I think the very best part of Summer is my outdoor grill. Meat, poultry, fish, veggies and breads all taste wonderful and are so much fun to cook on the BBQ! Most dishes cooked on a grill fit in the quick and easy category, and who doesn't love that in the Summer?