Summer Steak Salad

A couple weeks ago someone suggested making a steak salad for a summer dish (thanks, Kathleen!).  Usually I think "heavy" when I think steak, but the ingredients in a steak salad can definitely be refreshing and cool enough for the summer.  Since we had rib-eye in the freezer, I went ahead and used that with this recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/steak-salad-recipe/index.html.  I did a few omissions and substitutions with Giada's recipe- cut out the endive and used goat for gorgonzola cheese.  I also used some romaine lettuce to supplement the arugula.  

Oh a really gross side story- I bought TRIPLE-WASHED arugula and learned my lesson that even triple-washed greens need to be inspected.  As I was tossing the arugula with the romaine, guess what I found??  A cricket...that was still alive!  YUCK.  Being the resourceful and frugal cook that I am, I triple-washed all the leaves again and hoped for the best. 

Anyway, the finished product was probably a little bit heavier than if you had used flank steak and not included cheese, but it was one way I could get away with making a "salad" the main course.  :) 

That's Tim and Christine in the back of the picture- Hi, Lee's!  Thankfully after they heard the story about the cricket in the bag of greens, they didn't run. 
 
I also found an appetizer recipe in Everyday Food called Cucumber-Feta Toasts.  They are exactly what they sound like: cucumbers atop feta cheese (mixed with olive oil, lemon juice, salt, pepper) on top of a toasted baguette.  The first couple times I made it, I thought they were awesome.  But recently after making them so much, I am realizing that I am getting burnt out on feta cheese!  That's a first.  Happy weekend!