From Hilary Maricle:
As a mother of five, food can mean a lot of things at any given moment. It can mean feeling the stress of trying to get a meal prepared after a long day of work, it can mean wondering where it all went in such a short amount of time, or it could mean trying to make healthy choices for my family. One thing that I don’t want it to mean is fear. Food is a hot topic in today’s world, and rightfully so. However, with less than one percent of our population dedicated to growing and raising our food, it’s not always easy to get the information we’d like to have.
As a mom, CommonGround volunteer, and farmer who has the opportunity to be around food every day, I encourage you to get to know your food and where it comes from. Food isn’t something to be feared, it’s something to be celebrated. American farmers and ranchers are doing their part to provide delicious, nutritious food for your family because it’s the same food they put on the tables of their families across the country.
Sirloin Steak and Tomato Salad
• 1-1 1/2 lb Top Sirloin Steak Boneless, cut 3/4" thick
• 2 medium red onions, cut into 1/2" thick slices
• 1/3 cup plus 1 tablespoon reduced-fat or regular
balsamic vinaigrette, divided
• 1/2 to 1 teaspoon chipotle chili powder
• 12 cups mixed salad greens
• 4 medium tomatoes, cut into wedges
• Shredded parmesan cheese
• Salt and pepper
1) Brush onion slices with 1 tablespoon vinaigrette; set aside. 2) Press chili powder onto beef steak. Place steak in center of grill over medium, ash-covered coals;
arrange onions around steak. Place steak and onions on the grill; charcoal is great, but a gas grill does the job well, too! 3) Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onions 13 to 15 minutes or
until tender, turning occasionally. 4) Separate onion slices into rings. Carve steak into slices. Season beef and onions with salt and pepper, as desired. 5) Toss salad greens with remaining 1/3 cup vinaigrette and divide among 4 salad plates. Top with tomatoes, onions and beef.