My previous post, the low carb antipasto, was nutritious but too bland. With a July 4 cookout approaching, I made a double batch with a few modifications for more flavor.
Chicken wasn’t on sale this week, but steak was. Since this is a double batch, I picked up two pounds of somethingorother steak.
Now, the flavor upgrades:
- double strength ranch dressing
- double the capers
- sear the steak on a gas grill
- salt the cukes
- dance naked in the moonlight
- 8 cucumbers
- 2 ts salt
- 4 bell peppers
- 2 onions
- 2 lbs steak
- 2 lbs bacon
- 1 cup capers, drained
- 3 cups ranch dressing
- Peel the cucumbers, remove the ends, and slice in half lengthwise. Use a spoon to remove the seeds, then slice the halves again lengthwise. Cut the resulting spears in 1/2 inch sections. Put the pieces in a large collander and toss with salt. Let rest for two hours or more (refrigerated, over a bowl to catch the juice).
- I used a packet of ranch seasoning meant for a gallon, and made two quarts instead. I used half mayo and half yoghurt. You could use buttermilk instead of the yoghurt but the cucumbers release a lot of water, so I opted for the thicker dressing. You’ll use three cups of the resulting dressing.
- Cut the peppers and onions into 1/2 inch pieces. Set aside in a large mixing bowl.
- Trim the steak well, then grill on a hot gas grill to about medium. Cool the steak then slice into 1″x1/2″ pieces, and add them to the mixing bowl. Good strong grill marks will pay you back with a burst of flavour.
- Cook the bacon to crispy (using your favorite method- microwave or nu-wave work well) then crumble or snip it into small pieces in the mixing bowl.
- Add the capers and ranch dressing and stir to coat.
- Shake the cucumber pieces in the collander to drain out the last of the juice, then add to the bowl and stir to coat everything. Serve cold.
Some attractive add-ins would be cherry tomatoes, banana peppers, sliced Greek olives or cubed sharp cheddar.