So I am incredibly proud right now. I have to admit something to you. I painted my kitchen!
Wait wait wait…Before I gloat, it should be known that I am the worlds worst at picking out paint colors. I have a near panic attack in the paint aisle with ALL OF THOSE STUPID COLORS. Names like “pony tail”, “mushroom mist”, “crisp dawn”, “twilight foxtail”….what? Who comes up with these names for Pete’s sake!
I swear I am partially color blind (is that a thing?). Or maybe I’m just terrible with colors. My wardrobe proves it. And I can’t decide on things. I have had paint swatches on a wall for months and months before. I have left painter’s tape in the hallway for nearly a year because I couldn’t pick a stupid paint color! Ugh. And when I do pick one, finally, I hate it. It either resembles a cardboard box, or a hospital, or baby blue boys room, or a 1980s doctor’s office. Seriously…I suck at this. Well until yesterday!
I stand before you…well, I type before you today as a new woman! A woman who PICKED THE PERFECT GRAY PAINT! ya…GRAY. That is a bitch of a color, can I say. It’s either a purple gray, or a blue-gray, or a brown gray….blah! I just want gray. And I did it…first try. Well…ok, with the help of my hubby. But honestly, we went in the paint store in the morning and looked at the colors. We pointed at a color. Paint dude mixed it up. We went home and we completely repainted the kitchen cabinets in a day! A day! I have a new kitchen now…white walls instead of blue. Gray lower cabinets and the cutest farm hutch that I repainted in a bright turquoise. Totally urban farmhouse. I just have to redo the floors. Once it is all put back together I will post picks! High five to me and my man.
But in the mean time, here is a simple farm salad that is easy peasy to throw together (even when your kitchen is in shambles from remod stuff). Fresh greens from the garden mixed with those fresh herbs that are so bountiful right now. Top it with grilled steak and a fresh vinaigrette. Dinner in under 20 minutes. That includes the time to go pick your fresh veggies, if you are so lucky to have a garden. And even if you don’t have a back yard, you can easily grow these herbs and a salad mix in containers. Try it!
Steak with Grilled Zucchini and Herb Salad (adapted from Bon Appetit)
- 1/4 cup white wine vinegar
- 1/3 cup olive oil plus 1 tablespoon
- 1 teaspoon dijon mustard
- salt and pepper
- 1 medium zucchini, cut into 1/4-inch rounds
- 1 lb hanger or skirt steak
- 4 cups of arugula or fresh salad mix
- 2 cups (packed) assorted fresh herb leaves (such as basil, mint, chives, parsley, cilantro)
- salt, pepper, and smoked paprika or Piment D’Espelette to taste
Combine white wine vinegar and dijon mustard in a small bowl. Whisk in 1/3 cup olive oil until well combined. Season vinaigrette with salt and pepper. Set aside.
Prepare grill for medium-high heat. Brush zucchini with remaining 1 tablespoon of olive oil. Season with salt and pepper. Grill, turning often, until tender and charred in spots, 5 minutes on each side (watch carefully to not burn). Set aside and allow to cool.
Next season steak with salt and fresh cracked pepper on both sides. Grill 5–7 minutes per side for hanger steak (medium-rare) or, for skirt steak (which is thinner), about only 2 minutes per side. Let rest for about 5 minutes. Then thinly slice against the grain.
- Toss arugula (or fresh salad mix), herbs, grilled zucchini, steak, and reserved vinaigrette in a medium bowl. Season with smoked paprika (or if you are lucky enough to have piment d’espelette), salt and fresh cracked pepper.