Salad Sunday

One of my favorite movies is My Big Fat Greek Wedding, and I think I like it because it reminds me of my family. No, we aren't Greek and our cultural traditions derive more from the South than any specific country, but we are so much like that family in the movie. This weekend, my cousin graduated from UNC. In honor of her, most of the Bridger family was in the triangle area.


Saturday was made up of lots of wine, food, and layers of talking (with not a lot of actual listening.)  One of my favorite moments was when my mom cried during/throughout mass at the student Catholic center...I think the sentimental homily and the graduates in their gowns got to her.  I also laughed as my brother remained annoyed at my house that I didn't have a working DVD player or cable television.

At the end of the day, my extended family ended up at a very long table at the Angus Barn.  My dad and I played a game where we called "Bingo" every time one of the Bridger women mentioned how large the portions were at the steak house.  My cousin laughed as her dad continued to order more food and wine for the family as my aunt was sweating over the dinner bill.  As the evening came to an end, we sang loudly to my mom for her birthday, and the Carolina alumni threw in the Fight Song for my cousin. 

Even though my family has many crazy elements, I love that they all will travel to celebrate memorable moments.  I love my family, and I'm glad I got to spend time with them this weekend.  I am, however, going to sleep before 9:00 to recover.

(Leftover Angus Barn) Steak and Bread Salad*
8 (1/2-inch-thick) Italian bread slices
2 medium-size sweet onions, cut into 1/4-inch rounds
6 tablespoons light balsamic vinaigrette, divided
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
3 (3/4-inch-thick) BEEF Top Loin Steaks (about 1 1/2 lb.)
6 medium-size plum tomatoes, chopped (about 3 1/2 cups)
1/3 cup chopped fresh basil
1/4 cup freshly shaved Parmesan cheese
Garnishes: fresh basil leaves, freshly cracked pepper

Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (medium) heat. Brush one side of bread and onion with 2 Tbsp. vinaigrette. Sprinkle onion with 1/4 tsp. salt and 1/4 tsp. pepper.

Grill steaks and onion at the same time. Grill steaks on a charcoal grill, without grill lid, 10 to 12 minutes, or on a gas grill, covered with grill lid, 7 to 10 minutes. Grill onion, on one side only, on a charcoal grill, without grill lid, 8 minutes or until tender and grill marks appear, or on a gas grill, covered with grill lid, 6 minutes or until tender and grill marks appear.

Remove steaks and onion from grill. Sprinkle steaks with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Let steaks stand 5 minutes.

Meanwhile, grill bread on a charcoal grill, without grill lid, 1 to 2 minutes on each side or until lightly browned and grill marks appear, or on a gas grill, covered with grill lid, 1 to 2 minutes on each side or until lightly browned and grill marks appear.

Carve steaks into thin strips. Cut strips into bite-size pieces. Coarsely chop onion. Cut bread into 1-inch cubes.

Toss steak pieces, onion, bread, tomatoes, and basil with remaining 4 Tbsp. vinaigrette. Season with salt and pepper to taste. Sprinkle with cheese. Let stand 5 minutes before serving. Garnish, if desired.


**I made this recipe under the broiler and used leftover steak.  It was delicious**