Ingredients

• 1 head lettuce
• anything else in the garden that’s growing chopped & thrown in
• 4 strip steaks or tuna steaks
• Aunt Margie’s Vinaigrette (under Condiments & Preserves)
• Blackening Seasoning: 1 tbsp. paprika
• 2 ½ tsp. salt
• 1 tsp each; onion powder, garlic powder red pepper & black pepper
• ½ tsp each dried oregano & thyme
• 1 tsp. brown sugar

Steps

1. Mix blackening seasoning ingredients in a small bowl.
2. Prep steaks by rubbing with oil & then blackening mix, using more the spicier you want. Let rest to room temp.
3. Heat up the grill on High.
4. Rinse, shake and chop lettuce. Add other veggies. Put in frig.
5. Grill steaks or tuna on med high to high for first side & great grill marks. Then turn down to Med for other side. Only turn once & do not overcook! If grilling both steak & tuna, put steaks on first as tuna takes only a couple minutes both sides & most people like it a little rare in the center. Tuna has a very short window before it’s overcooked!
6. Remove from grill, cover & let rest.
7. Meanwhile, fill salad bowls with lettuce mix.
8. Thinly slice steaks (juice should be clear, not bloody) or tuna and fan out over top of salad.
9. Drizzle on dressing and top with croutons or French’s fried onion rings.
10. Serve it up.

Serves: Serves 4

Credit: Camille Van Sant