Wookiee Hut Cuisine presents:
Post-Post-Debriefing Party Steak Salad
by SuSu & Runt

Rogue Squadron typically has a post-debriefing get-together after missions that is similar to our backyard barbeques, complete with steak and lomin ale. If they are organized about it, the quartermaster and cooks try to save them money by providing cheaper, leaner cuts of meat for the steak, which they marinate for additional flavor and to tenderize the meat. It's a nice way to wind down after a hard mission.

They always have leftovers, but while the leftover ale is usually happily consumed as is by the pilots the next day, the steak does tend to lose its charm as it chills and ages. It doesn't re-heat that well as steak, either. But the military base cooks know what to do, and they concocted this salad to feed to the pilots the day after the initial party. The Rogues like it because they don't recognize the steak as leftovers and they eat it happily. They even get to feel virtuous about consuming the greens and peaches in this tasty concoction. The recipe is flexible, and you can add more or less of any of the ingredients. Try it the next time you have a thick leftover steak or two lying around.

    Marinade and Steak
  • 1/2 lb. beefsteak, london broil, or rump or flank (a lean cut, relatively inexpensive), about an inch thick
  • 1/4 cup soy sauce
  • 1 tablespoon garlic, minced
  • 1 teaspoon curry powder
  • 1 tablespoon vegetable oil
In a lidded container that will fit the beefsteak pretty snugly, mix together the soy sauce, garlic, curry powder and oil. Dip both sides of the steak through the marinade, then lay it down in the container and put the lid on tightly. Allow to marinate at least 15 minutes; overnight in the refrigerator is good, too.

Remove the steak and let the excess marinade drip off. Heat the broiler and line a broiler-safe baking pan with foil (will make clean-up much simpler later). Place the steak on a shallow, flat rack if you have one, if not, just place it on the foil. Let it broil till its browned to your liking -- about 5 ro 10 minutes for rare (our preference), then turn it over and broil on that side, too. Remove from the broiler and let cool to room temperature.

  • steak, as prepared above
  • about 4 cups of salad greens
  • 2 peaches, ripe, washed
  • 2 cups croûtons
  • salad dressing of your choice
Slice the steak against the grain into strips about 1/8 to 1/4 inch wide. If they are too long to put into your mouth comfortably, cut the slices in half or thirds. Slice the peach "latitudinally," then cut those slices in half at the "equator." It's best to cut the latitudinal slices as 1/16ths of the peach, so they aren't so thick as to be overpowering in flavor.

On a serving platter (not a bowl), lay out a bed of salad greens and place the beef and peach slices over that. Scatter over the croûtons and sparingly sprinkle salad dressing over all. If you wish, you can toss it all before serving, but it looks nicer to serve "slices" (meaning take a pie server and scoot a serving consisting of a vertical sampling of all the ingredients) onto individual plates and let the diners toss as they wish. You might want to have extra croutons and salad dressing on hand for the diners to add more, if they wish.

Serves 2 to 4 as a whole dinner, or 6 to 8 as a salad course.

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