Steak Salad Recipe
We devised this steak salad recipe after a trip to our local farmer's market, where one can not only buy fresh summer produce but naturally raised, grass fed beef. If you've never tried grass-fed beef you're in for a treat: the flavor is completely different from, and far superior to, the feedlot beef most people are used to. And while grass-fed beef can be quite pricy, a little goes a long way. We fried the steak (a la Julia Child) but if you're making enough to justify firing up the grill, you could also barbecue it.
The salad is really little more than a traditional green salad, with the addition of fresh green beans and a few strips of steak, but with a few slices of baguette or buttered toast it makes a complete and filling meal.
We used low acid yellow tomatoes in this steak salad recipe but it's all right to use traditional red tomatoes if that's what you can find that's local and in season. The great thing about a farmer's market is you can usually find at least a dozen varieties of every common vegetable there, including heritage varieties.
We even bought organic extra virgin olive oil for the dressing from a farmer who not only raises his own goats in Ontario, but imports the olives from his family's olive grove in Greece!
For the salad:
1 small head red or green leaf lettuce
1 quart fresh green beans
2 large low acid tomatoes 1/3 cup sunflower seeds
1 clove garlic, cut in half
1 piece prime rib steak, 12-16 oz
For the dressing:
1/4 cup extra virgin olive oil
1 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
1 1/2 tsp soy sauce
1/2 tsp Dijon mustard
1/2 tsp sugar
1 scallion (green onion), finely minced
1. Rub the steak down with the cut garlic clove and let sit.
2. Wash the lettuce and spin dry. Tear (don't cut) to desired size and place in a wooden salad bowl.
3. Core and chop the tomatoes and add to the salad bowl.
4. Combine the salad dressing ingredients in a glass jar with a screw-top lid. Shake vigorously.
5. Wash and trim the beans. Steam until just after they have lost their crunch - they should be 'al dente'. Pour cold water over them to stop the cooking but not long enough to cool them down - it's best if they're slightly warm.
6. Fry the steak in an iron skillet on medium high heat until well browned, roughly three minutes each side.
7. Slice the steak into strips roughly 3/8" thick.
8. Shake the dressing vigorously one more time and pour over the salad. Toss until all leaves and tomato chunks are coated.
9. Arrange the cooked, partially cooled green beans on top, then the strips of steak over the beans. Sprinkle with the sunflower seeds.
10. Just before serving (and after your guests have had a chance to admire the beauty of this steak salad recipe), toss once more to coat the steak, beans and sunflower seeds in dressing.
You can serve this salad with a red wine that goes well with steaks, such as a Cabernet Sauvignon or Merlot varietal, or for a European choice try a middle tier Chianti or Bordeaux. If you make this steak salad recipe with grass fed beef and can source fresh ingredients straight from the farm, you will want to go with a finer wine - how about a Saint Emilion or a Brunello di Montalcino!
© 2017 Martin