Chef Salad with Pomegranate-infused Skirt Steak

A chef salad is a quick meal for a hot summer day when you don't want to heat up the kitchen.  The possibilities are endless, just open your refrigerator sand see what veggies you have.  Lay a bed of your favorite greens, top with your favorite veggies and then grill some meat, fish, shrimp or even tofu.  Add a dash of slaw for flavor, color and texture if you want. I also try to keep pickled veggies on hand to top things off.

It's nice to have a well flavored steak for a salad.  Here I marinate with pomegranate molasses, used often in middle eastern cooking.  Sweet and sour and rich in antioxidants, it imparts great flavor to a hearty grilled steak.
1 1-lb skirt steak
4 cups baby arugula
4 cups baby spinach leaves
4 cups broccoli floweretts
1/8 lb goat cheese (or feta), crumbled
marinated olives to taste

Marinade:
1/4 cup pomegranate molasses
1/4 cup olive oil
1/4 cup seasoned rice vinegar
1 tsp crushed red pepper flakes

Slaw:
1/2 head cabbage, finely sliced
1 cup shredded carrot
2 Tbsp good real mayonnaise
2 Tbsp Greek yogurt
2 Tbsp seasoned rice vinegar
freshly ground black pepper to taste

Vinaigrette Dressing:
juice of 1 lime
2 Tbsp cider vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp garlic powder
freshly ground black pepper to taste
1 cup olive oil

Whisk marinade together and pour into a zip lock plastic bag. Add steak to marinade and seal. Marinate for at least an hour or overnight in the refrigerator.

Whisk together vinaigrette dressing (or use your own favorite).

Toss the broccoli floweretts in a glass bowl with a dash salt and two tablespoons water. Microwave for 1 minute. Stir and microwave for one more minute. Drain and chill in the refrigerator.

Toss the cabbage and carrot with the remaining slaw ingredients. Refrigerate.

Heat grill to high. Allow steak to come to room temperature before grilling. Grill steak on high for about 2-3 minutes per side. Cook until just medium rare.

Let steak sit on a cutting board, covered with aluminum foil, for about 5 minutes. Slice on the bias about 1/4-inch thick.

Distribute arugula and spinach on four plates. Scatter broccoli evenly about the plates. Lay 3-4 slices steak on top and put a generous spoonful of slaw in the center. Scatter the goat cheese and olives about the salads and dress lightly with the vinaigrette dressing.

Serves 4.