I so enjoy chatting with Matt Swaim, Sacred Heart Radio, on the Sonrise Morning Show each week. Today we talked about entertaining and how Martha, Mary and Lazarus were good friends of Jesus, so Jesus visited them when He could.

Martha was the one who got busy in the kitchen preparing the food, while Mary sat at Jesus’ feet and simply listened.

Martha got a little miffed and wanted Jesus to admonish Mary, but Jesus told Martha how important it was to basically reach a balance when it came to entertaining. Yes, we want the food to be good and that takes time. So does getting the house ready.
But don’t overdo. It’s not just about the food, but who shares it with you.

Here’s a lovely and delish supper salad using grilled steak and greens. Arugula holds up well but if you have Romaine, that will do, too.

Steak Panzanella with Blue Cheese Vinaigrette

Arugula holds up well so is perfect for this recipe. Also try flat iron instead of strip steaks.

The salad is yummy over grilled chicken marinated in garlic, oregano, lemon and olive oil, as well.  

Ingredients

1/2 loaf Italian or French bread  cut into ½-inch slices, brushed on both sides with olive oilSalt and pepper, to taste

Halved garlic cloves

4 New York strip steaks (8 ounces each)

Olive oil

Vinaigrette:

3 tablespoons olive oil

3 tablespoons crumbled blue cheese

2 tablespoons white wine vinegar

Salad:

4 cups arugula1 cup halved grape tomatoes or diced regular

1 cup seeded and diced cucumber

¼ cup thinly sliced red onion

¼ cup pitted and quartered kalamata olives

Capers to taste (optional but good)

Crumbled blue cheese, for garnish

Preheat grill to medium-high.
Season the bread with salt and pepper; grill, uncovered, 1-2 minutes per side.

Off heat, rub both sides of bread with garlic; cut into croutons.
Season steaks with salt and pepper, and drizzle with olive oil. Grill, covered, 3-4 minutes per side.

Let rest 5-10 minutes before slicing into strips.
For the viniagrette, make this ahead of time.
For the salad, toss arugula, tomatoes, cucumber, onion, olives, capers and croutons with vinaigrette.

Serve salad on steak and garnish with blue cheese