Normally, one you order a steak at restaurant, it comes with a salad. Today we're going to be a little more efficient. Everyday with Rachael Ray Magazine Executive Food Editor Nina Elder stopped by Tonia's Kitchen to talk about her Balsamic Steak Salad. It's simply skirt steak brushed with balsamic vinaigrette and grilled (Nina recommends medium rare.) Make sure you let the steak rest for a few minutes on a cutting board to let the juices re-absorb into the beef. Then add arugula, nectarines and a little blue cheese and more vinaigrette and you've got both your salad and main course on one plate. You've also got a little something called dinner!
