I know I've mentioned salads with hot pan fried sliced steak thrown on top — maybe more than once, but I haven't really stressed how good it is.

A hot steak salad is my go-to dinner — probably twice a week. I might even have it three times in a week, but I'll sometimes change it up and use hot fried chicken, or haddock, instead of steak.

I'm rarely without lettuce, tomatoes and an avocado in the fridge.

I usually start thinking about what's for dinner well before the actual event, but if I'm being lazy or forgetful and don't have anything planned or bought, I can always have a hot salad.

This salad isn’t gourmet by any stretch of the imagination. But it's sooo good I never get sick of it. Which is kind of weird. I get sick of most everything if I eat it too often. I got sick of lobster one summer when my grandfather was catching them.

I get sick of men, too, if they come around too often. There's this guy who's been coming around off and on for, like, 45 years. We met when we were teenagers. I'd tell you more but this is a family newspaper. That's REALLY one for the memoirs.

Anyway, hot steak salad. It's not like you need a recipe. Anyone can make one. And as I've said so many times I know you're sick of hearing it: I AM NOT A CHEF.

If you want a recipe for a gourmet salad ask Margaret Salt McLellan. This column is meant to be inspirational, to make you smile or at least raise an eyebrow, and to make you hungry. (Plus most of my recipes are wicked good, if not gourmet.)

Okay, ready? First you'll need to mix up a manhattan, because that will make the whole experience delightful.

Now throw in a big handful of lettuce, or any mixture of garden greens you like in a big bowl. I use a pasta bowl.

Then cut grape tomatoes in half and throw them around the edge. Then avocado. I love avocados. Who doesn't?

Now it gets a little gourmet. Don't get nervous. Take a sip of the manhattan. I usually use fresh mozzarella — tear off some small chunks and throw them on top. This can go in the middle too, because the hot steak will melt it and you'll get bites of steak with chewy mozzarella stuck to them.

But because I like living on the edge (just kidding), I'll sometimes swap mozzarella for blue cheese. Either is ridiculously delicious, assuming you like blue cheese.

My mother used to tell us kids that the blue in it was mold caused by worms crawling through it. I'm pretty sure that was in hopes we wouldn't go near it and leave more for her, and it worked. I actually still half believe that.

Now for the salad dressing. (This goes on before the steak.) Here's where the haute cuisine freaks will rear their ugly heads. I only use Good Seasons Italian. It comes dry in a package and you mix it up with vinegar and oil. You can use any kind of dressing you like, but if you're not a snob about mixing your own dressing, try this. Every time I serve a salad with this dressing people love it.

Okay now slice up some steak (or fry some floured pieces of chicken or haddock) — I like short cut or tenderloin tips — and throw them in a HOT pan with some olive oil. Stir for a couple minutes and throw the whole mess on the salad.

Now you can add a few other yummy things or just eat it as is. I often throw on some pecan pieces and dried sweetened cranberries. Or some roasted summer squash or asparagus.

See ya next week!

I’m not a chef. I lay no claim to being an authority on food or cooking. I’m a good cook, and a lover of good food. And I know how to spell and put a sentence together. This column is simply meant to be fun, and hopefully inspiring. So to anyone reading this whose hackles are raised because you know more about the subject of food than I, relax. I believe you. And feel free to email me with questions or compliments: suzithayer@boothbayregister.com.