What makes this salad a summer salad is the combination of arugula and basil that serves as the basic set of greens. You can also add other greens of your choosing (or for that matter, edible flowers, such as nasturtiums). You can grill or sauté the steak. I recommend using flank steak here because of its flavor. Because it is sliced, the steak does not have to be super tender. Here we suggest marinating the meat, but this is optional.

Makes 4 main-course servings

Sautéed Flank Steak, using 2 pounds meat
1 large bunch basil
1 large bunch arugula, frisee, or other mixed greens
Salt
Pepper
3 tablespoons wine vinegar (preferably sherry vinegar)
5 tablespoons extra virgin olive oil

Discard the stems from the basil and arugula. Wash and spin dry the leaves. Transfer the greens to a large salad bowl with plenty of room left for tossing. Season the flank steak with salt and pepper and grill or sauté the flank steak.

Slice the meat across the grain, tilting the knife as you slice in order to maximize the size of the slices. Slice as thinly as you can. Put the slices on the greens.

Drizzle the vinegar and oil over the salad and season with salt and pepper. Toss and serve immediately, distributing the steak slices so everyone gets a fair share.

Variation:
This salad is also delicious with the addition of cherry tomatoes, you can add 10-15, sliced in half.

Excerpted from Kitchen Simple by James Peterson Copyright © 2011 by James Peterson. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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