Hello friends! I’m going to make this quick. Tonight I was hungry for something savory, salady and beefy, something hot off the grill. But I wanted dinner to be quick, grilled and delicious. I scrounged around in the fridge for a few minutes and came up with a small amount of ground beef from Whole Foods, a small bowl of caramelized onions, a wedge of Point Reyes Blue Cheese, a small bag of mesclun and an even smaller bag of spinach from a friend’s CSA basket. Dinner!

steak

Slider Salad

1 1/2-2 lbs. high quality ground beef with at least 16% fat (try Whole Foods)

Point Reyes or other blue cheese

Good tomatoes

Mesclun and baby spinach

Caramelized onions (make a bunch and keep refrigerated in a sealed container…they keep for weeks!)

Extra virgin olive oil

Yummy vinegar (I used Champagne Vinegar tonight)

Kosher salt

Fresh black pepper

Slices of good bread and butter

Here’s what to do. Make yourself a drink. I recommend this one. Then go light the grill and leave all the burners on high. This is no time to dilly dally. Form several little patties onto a platter or cutting board, about an inch thick and about three inches around. Liberally season both sides with kosher salt and fresh black pepper. Heat up the onions in the nuker for a minute. Wash and spin the greens. Wash and quarter the tomatoes. Gather up some olive oil and your favorite vinegar (I used Champagne Vinegar today).

When the grill is at least 500 degrees gently lay down the sliders using tongs. Wash the board and the tongs. Cook about 4 minutes each side and remove to the board with clean tongs. Do not overcook! Toast both sides of sliced bread on the grill, then butter. Let the sliders rest while you assemble the salad.

Start with a bed of greens. Add tomato wedges. Add two sliders per person. Top with crumbled blue cheese and caramelized onions. Drizzle the greens and tomatoes with vinegar and olive oil. Season with salt and pepper. Add your sliced bread. Eat with gratitude. Yum!

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