This is a little something I have been dreaming up and craving for weeks… a friend told me about a warm grilled salad she had had while in Hawaii.  Although instead of lettuce I choose to use Napa cabbage so that it would remain crisp while being grilled… it was absolutely delicious.  Even my eleven-year old love, love, loved it!  We woke up to a blanket of snow yesterday morning and although I can see signs of spring all around the temperature left me craving a savory, yet light and fresh meal.  This combination offered the perfect solution to satisfy my cravings.  I used fresh rib eye steaks… but you could easily use chicken breasts or shrimp and the result would be perfection!

Warm Grilled Steak Salad

3 10 oz. rib eye steaks
1 medium head Napa cabbage
1 red bell pepper
1 yellow bell pepper
1 1/2 c. sugar snap peas
1/2 red onion
6 medium gourmet yellow potatoes
extra virgin olive oil
coarse black pepper
kosher salt
rich balsamic vinegar (my favorite is Villa Manodori Aceto Balsamic Di Modena)
recipe serves six

Wash and dry yellow potatoes.  Slice in half and then in thin pieces. Turn an electric wok or skillet on high.  Drizzle 2 tbsp. of extra virgin olive oil and ½ tsp. kosher salt and ½ tsp. pepper in the wok.  Place potato slices in hot oil and cook for 3-4 minutes stirring occasionally until potatoes brown on edges.  Keep the potatoes slices crisp.  When the potatoes are evenly cooked, set aside.  Cut rib eye steaks in long pieces.  Heat 2 tbsp. olive oil, ½ tsp. kosher salt and ½ tsp. pepper in wok on high and cook meat as desired, stirring two to three times.  Set aside in a covered container to keep warm.  Slice peppers and onions and add to wok with sugar snap peas.  Cook on high for 2-3 minutes.  Rinse and cut Napa cabbage and toss with cooked vegetables.  Cook until the Napa cabbage is heated completely.  Then drizzle with Balsamic vinegar  (2-3 tbsp.) and cook for an additional minute.  Add steak and toss with vegetables and cabbage.  Serve as pictured with gourmet yellow potatoes slices surrounding the Warm Grilled Steak Salad.

My eleven-year old daughter, Chlo’e asked if she could have some for breakfast.   Wow!  What a great way to get your family eating fresh veggies!  Enjoy!