Summer Steak Salad
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