Large Steak Salad

Directions

The Salad:

Chop up all of the veggies and combine in a large bowl. Add crumbled pieces of cheese. Measure out ranch dressing, and toss salad thoroughly to coat (feel free to use less dressing, I think 2 tbsp would be plenty). Pour onto plate and prepare steak.

Cooking the Steak:

Seasonings:

3 parts onion powder
1 part garlic powder
2 parts each salt & black pepper
1 part chili powder
1 part paprika
1 part oregano

(2 parts of either chili powder or paprika would be fine instead)

1/2 part turmeric (optional)
1/2 part sage

Using a mortar and pestle (or a CLEAN coffee grinder), grind and together spices. Total of spices should coat steaks entirely. Sprinkle spices, and pat them into the steaks. The spice should absorb moisture from the steaks.

Put skillet on medium-high heat until water droplets "dance" on the surface. Add a little bacon grease (FAN), about 1-2 tbsp, and immediately add the steaks. Let them sit for a few seconds on each side, checking with tongs until they're brown. Sear on ALL sides.

Pour in 1/4 cup of red wine and about 1 tbsp of soy sauce. Cover skillet and continue cooking at medium-high heat. Check often, and add water if sauce reduces too much (if there's too little moisture, it will burn).

Cook for 10-15 minutes. Poke the steak with your finger. The tension should feel like the tensed muscle on your hand when you clinch it firmly (but not hard). The muscle in the area below your thumb and your first knuckle will have the consistency you're looking for!

Take the pan off the heat, and move the steaks to a cutting board. Slice thinly against the grain. If the meat isn't cooked to your satisfaction, return pan to the heat and continue cooking in the basting sauce. Note: the thinly sliced piece will cook MUCH faster than the whole steaks.

When steak slices are done, remove pan from heat and put steaks pieces over the mixed salad. Voila!