Even though today is the first day of spring, I still feel my body craving heartier meals that are normally reserved for mid-winter months.  The thought of eating salads are far less appealing when the weather is cold, but since I'm taking a trip to NOLA this weekend -- one that will not be lacking of any po' boys and beignets -- I knew I had to incorporate healthier bites into my diet.  This salad, something my mom makes for me whenever I'm home visiting, is both savory yet healthy.  The skirt steak is a perfect addition of something more substantial, while the boston lettuce, radishes, and cucumber are a refreshing bite. --

Skirt Steak Salad Serves 2-4

1/2 pound skirt steak Salt and pepper 1/2 tsp Cayenne pepper (for spicy) 1/2 tbsp olive oil 2 tbsp red wine vinegar 1/2 tbsp Parsley, chopped 1 head Boston lettuce 1 medium persian cucumber, chopped 2-3 Radishes, sliced

Prepare steak.  This is a personal preference -- I like my meat medium-rare, but you can cook a little longer or less if you prefer it differently.

Season each side of the steak with cayenne pepper, salt, and pepper (I usually prefer 2 pinches of salt and pepper on each side). Heat oil in a medium skillet over medium-high heat.  Flatly place steak into the skillet and sear each side (3-4 minutes per side).  When the steak is well-seared, remove from heat.  Using a pair of tongs or fork, remove steak from skillet, and let it rest for 8-10 minutes.

Make dressing.  With the leftover brown bits and juice in the pan, deglaze by adding red wine vinegar.  Turn heat off, add parsley and a pinch of lemon zest.  Set aside.

Put the salad together.  Tear apart lettuce head and place in a medium-large salad bowl.  Toss together with radishes, cucumbers.  Add steak, dressing, and toss once again.  Serve.