Apologies for the radio silence around here. We’ve been working hard on more house renovations the past week, finally finishing up the staircase renovation that we’ve been working on. It’s a strange feeling to be nearly done renovating our entire downstairs, in less than two years, especially when we never intended to do so much to the house when we bought it. Can’t stop, won’t stop.
I sometimes get asked questions like “You guys are still working on (insert project here)?” It takes a lot of willpower for me to hold in my smart-ass responses like “If you want to come watch Clara for a few days so that we can dedicate all of our weekend to renovations, come on over.” I’m pretty impressed we’ve done as much as we have, considering we mostly work at night and on weekends. We aren’t professionals, and we have lives that don’t revolve entirely around renovating our house. We love doing projects together, but we also love going to the farmers market or out to breakfast or to the playground on weekends. We also, as you all know, love cooking together, and renovations frequently get in the way of that.
Thankfully, since it’s grilling season, we can count on cooking outside to get us a quick dinner after a long weekend of house projects. This salad is one of my favorite grilled dinners, and it’s been a hit every time we’ve made it. Grilling is the method that first made me like kale, and I love how it gets sort of blackened and crispy when it’s grilled. This salad is simultaneously light and hearty. Even though it’s got steak and potatoes, it doesn’t feel heavy. The chimichurri dressing is bright and flavorful. The leftovers make for an excellent lunch the next day, too. This is a fantastic summer meal, lengthy renovations not required.