Spicy Deviled Eggs

Spicy Deviled Eggs by Michael Symon: Mash 6 hard boiled egg yolks, 1/3 c. creme fraiche, 1/4 c. crumbled bacon, 1 t. Sriracha, 1 T. chopped cilantro, 1/ t. dijon mustard, 1/4 t. lime zest, 1 t. lime juice, and salt. Spoon into the egg whites; top with more lime zest.

Steak Salad

Steak Salad
(this was really, really good!)

Ingredients:
1 lb Hanger steak
1 cup Soy Vay Veri Teriyaki marinade
lettuce ( I used butter & romaine; you can use whatever you like)
shredded carrots
sliced mushrooms
sliced red onion,
sliced avocado
diced bell peppers (any color, but I like orange, red, or yellow)
crumbled bleu cheese
balsamic vinaigrette (see recipe below, or you can use bottled...or whatever dressing you like!)

Directions:
Put the steak in a zip lock bag and pour the marinade over it. Marinate for at least 30 minutes, and up to 4-6 hours. Preheat broiler, then broil for about 10 minutes per side, depending on how you like your meat done. Wrap it in foil to rest and cool off while you do cut your veggies. I put it in the fridge for about 15 minutes. Slice the steak.

Put the lettuce in individual salad bowls, add the veggies, the steak, the bleu cheese crumbles, and drizzle the vinaigrette over the top. Enjoy!

Balsamic Vinaigrette:
1/4 cup balsamic vinegar (you could use red wine vinegar if you want)
3/4 cup extra virgin olive oil
2 tablespoons Italian dressing seasoning (recipe below) or a packet of Good Seasons mix

Put ingredients in a cruet and shake it well. Chill.

Italian Dressing Seasoning Mix:

• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon white sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

Mix all ingredients together in a small bowl. Store in a glass spice jar.