LETTER FROM FOOD & BEVERAGE
INSTRUCTIONS
Prep the grill and get ready to fire up. Season the flank steak and leave
covered at room temp while remaining ingredients are prepped. Wash
and dry the squash and bell peppers, slice squash diagonally into 3/4”
slices, the peppers into large sections, onion in 1/2” thick slices and toss all
lightly in Ken’s. Try to keep onions in whole slices, cover and marinate 30
minutes. Slice washed tomatoes 1/2” thick, season with salt and pepper,
cover and keep at room temp. Light grill while prep items are marinating,
and once coals are hot spread out the spread, leaving a section with no
coals for resting grilled items. Grill steak to desired done-ness and grill
squash/pepper/onions until just tender. It’s important to get a good grill
char on veggies, but not burnt, so move to cool side if necessary. Allow
grilled ingredients to cool 15 minutes or so before cutting. Add croutons
to large salad bowl, cut grilled veggies into finger size pieces and add
croutons, crumble in cheese and add basil. Toss all ingredients together,
very lightly drizzling with enough vinaigrette to moisten, rest for 10
minutes. Arrange tomato slices around large salad plates or dinner plates,
top with grilled vegetable mixture and then with thin bite-size slices of
flank steak. Grind some fresh peppermill pepper over salad and sprinkle
with a few flakes of salt if needed. Serve a little dressing on the side as the
salad will soak it up. Eat! Don’t be bread bashful, it’s fine to warm and eat
the other 1/2 baguette with the salad.
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