Simple summer peri peri steak salad is an amazing dish for this heat!

I am currently on a Portuguese kick after my trip to Montreal. The food scene there is spectacular. This is a super easy dish to make and really is great in summer when you want something satisfying, but light.

Peri Peri Sauce is a pepper and garlic based sauce (most traditionally African Bird's Eye Peppers, but those are really hard to find, so any flavorful red pepper will do - even bell peppers if that is all you can get your hands on). In this instance, I used a premade Peri Peri Sauce and it worked just perfectly, but I would like to try to make my own with African Bird's Eye Peppers in the future. If you are a beginner, I would stick with the premade for now and work your way up to making your own. Whichever way you go, you won't be disappointed!

Cook Time: Approx. 25 Mins

Serves: Approx. 3-4 People

Tips:

- This is a choose your own adventure type recipe. Add or subtract ingredients YOU like if it makes sense

- I used a lemon garlic vinaigrette, but use whatever makes the most sense for your tastebuds!

- If you can't find a skirt steak, you can substitute it out for a flank steak if that is all you can get. However, skirt steaks are my preferred steak because they are easy to cook and top a salad perfectly.

Equipment:

- Grill

- Vegetable Basket for Grill

Ingredients:

- 1.5 lb Skirt Steak

- 4 oz Spring MIx

- 4 oz Arugula

1 9.2 oz Bottle Nando's Peri Peri Marinade (Choose Your Own Heat Preference) OR Make Your Own

- 1 8 oz Bag Shishito Peppers (Optional)

- 2 Ears of Corn, Off Cob (Canned works too if that is what you have!)

- 4-5 Grape Tomatoes, Sliced

- 1/4 Medium Red Onion, Sliced

- 1 Palm Full of Cilantro, Choppped

- 2 Tblspns Almonds, Slivered

- 1-2 Tblspns EVOO

- 1-2 Tspns Salt

Lemon Vinaigrette:

If you have a preference for a something else, please feel free to use that instead!

- 3/4 Cups EVOO

- 1 1/2 Cloves Garlic, Grated

- 4 1/2 Tblspns Red Wine Vinegar

- 3 Tblspns Lemon Juice (Fresh Recommended)

- 1 1/2 Tblspns Dijon Mustard

- 1/2 Tspn Salt

- 1/8 Tspn Ground Black Pepper, Optional

Instructions:

1. Place the strip steak and the Nando's Peri Peri Sauce in a plastic ziplock and let marinade. The longer you marinade, the better. My recommendation would be to aim for marinating overnight, but if that isn't possible, I would suggest trying to marinade for one hour.

2. Turn all of the burners on the grill to medium heat. Close the cover and let the grill heat up. When it gets to approximately 350 degrees, you can open the grill and start placing the food on there. Place your hand generally above the grill (without burning yourself!) to try to get a sense of where the hottest spots are on your grill.

3. Spray the shishito peppers with EVOO and keep in corner, just periodically checking every few minutes. These babies are very independent and require nothing other than some olive oil and salt. You can always throw in more vegetables as well, if you like. Red onion would be a great addition.

4. Place the strip steak directly onto the grill and close the grill cover. Let cook for approximately 7-11 minutes per side. You want to check your temperature gauge on the grill to confirm you are keeping the temperature between 375-400 degree. If you want a more well done steak, keep it in there closer to the 9-11 minute mark per side. Again, everything really depends on the amount of heat coming from the grill that day. as well. Flip the steak at the halfway point and close the cover again. Let cook. When you flip the steak, it is usually a great time to check on your peppers as well and mix those up.

5. Carefully remove the steak from the grill and let rest on a plate for no less than ten minutes. Start slicing the steak on and angle running against the grain. Once sliced, you can sprinkle some salt and EVOO on your steak to hold in that flavor.

6. Add all of your lemon vinaigrette ingredients to a jar and shake well. Let sit for 3 mins. Then again shake right before adding to your salad. I know it sounds like I am giving maraca lessons, but I swear it works. This can stay in the fridge for up to 5 days.

7. Add the spring mix, arugula, red onion, corn, peppers, tomatoes, cilantro, and vinaigrette to a bowl and mix well. Place the steak on top of the salad and top with almonds and enjoy!