Summer Steak Salad


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I love a good salad, especially on a hot day when I want nothing more than to not turn my oven on. Now that summer is upon us, we’ll be seeing more salads in our dinner rotation as entrees.  I typically eat at least one salad a day, even if its just a small side salad with a meal. The trick to not getting bored with them is to keep them interesting. Some of my favorite salad add ins are: pumpkin seeds, nuts, cheese, grains, potatoes, eggs, fruits (fresh and dried), and more.

My summer steak salad is quick and delicious. It is even better if you have a grill, but a grill is not required. You can simply cook the steak on your stove top in a heavy duty skillet or a cast iron pan (we don’t have a grill or cast iron pan, and its still delicious). I make my own balsamic dressing which is quick and easy and we do not have to worry about any garlic or onions sneaking in when using a pre-made dressing. You can add whatever toppings you like, however if keeping with a gluten free and/or low FODMAP diet be sure to check your ingredient labels.

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Summer Steak Salad

Course: Main Course, Salad
Cuisine: American
Keyword: Gluten Free, Low Carb, Low FODMAP, Main Course, Salad, Steak

Equipment

  • Grill (or heavy duty skillet such as a cast iron pan)
  • Chef's Knife
  • Cutting Board
  • Large Mixing Bowl
  • Tongs
  • Measuring Spoons
  • Small Mason Jar

Ingredients

  • 1 pound Steak (Flank, Skirt, Ribeye)
  • Ground Black Pepper
  • Kosher Salt or Himalayan Pink Salt
  • 5 cups Lettuce Romaine, Arugula, Mixed Greens
  • 2 medium Radish Sliced thin
  • 16 Kalamata Olives Cut in half
  • 1/2 cup English Cucumber Sliced in half moons
  • 1/2 cup Shredded Carrots
  • 1 cup Cherry Tomatoes Sliced in half
  • 4 ounces Feta Cheese Crumbled

Balsamic Dressing

  • 1/4 cup Balsamic Vinegar
  • 3/4 cup Olive Oil Garlic Infused
  • 1 Tbs Dijon Mustard
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  • Season steak with salt and pepper on both sides.
  • Cook steak to your preferred doneness (we like medium/medium-rare) either on a grill or on the stove top indoors. Depending on the thickness of the steak and your preferred doneness; cook for about 3-5 minutes per side.
  • Remove steak from the heat and let sit for 5-7 minutes.
  • Prepare salad dressing: in a pint sized mason jar, add all ingredients and shake until well combined. Taste and adjust seasoning as needed.
  • In a large mixing bowl, add choice of lettuce (we prefere a combination of romaine for the crunch and arugula for the peppery bite), radish, kalamata olives, cucumber, and shredded carrots. Add 2 tablespoons of dressing, toss together until evenly coated.
  • Evenly distribute the salad between two to four (two for main entree, four for side salad) bowls, top with sliced tomatoes, and crumbled feta cheese
  • Slice steak across the grain and place on top of salad. Add more dressing if desired

Notes

Chef Notes:
Gorgonzola or Blue Cheese would also be delicious - check to ensure they are gluten free
 
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June 11, 2020 at 9:00 am | Chef's Corner, Culinary, Dairy-Free, Egg Free, Fish Free, FODMAP Friendly, Gluten-Free, Peanut Free, Recipe, Shellfish Free, Soy Free, Top 8 Free, Tree Nut Free, Wheat Free | No comment

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