Summer Steak Salad
User Reviews
5
Summer Steak Salad
Description
The salad begins with NY strip steaks that are seasoned and seared quickly in a hot cast iron skillet before finishing in the oven to the desired medium-rare or medium doneness. Resting and chilling the steaks after cooking improves slicing ease and texture for the salad.
The fresh ingredients include quartered heirloom or vine-ripe tomatoes, thinly sliced peaches and cucumbers, halved strawberries, charred corn kernels, and fresh mint leaves. These contribute a variety of textures and natural sweetness that contrast with the steak's rich flavor.
The bleu cheese dressing combines plain yogurt, sour cream, crumbled bleu cheese, white wine vinegar, and chives to create a creamy, tangy accompaniment that ties the elements together. The salad can be arranged by layering the sliced steak over the fresh produce, dressed lightly with the bleu cheese mixture and seasoned to taste.
Ingredients
bleu cheese dressing
- ½ cup PLAIN yogurt
- ¼ cup sour cream
- ¼ cup bleu cheese crumbled
- 2 tablespoons white wine vinegar
- 1 tablespoon chives thinly sliced
- salt to taste
- black pepper to taste
salad
- 2 tablespoons olive oil or coconut oil or avocado oil
- 2 NY steak grass-fed, boneless, 12 ounce, about 1 1/2 inches thick
- 4 small heirloom tomato or vine-ripe tomatoes, quartered
- 2 peach pitted and thinly sliced
- 8 strawberry hulled and halved
- 2 sweet corn corn on cob, charred and removed from cob
- ½ cucumber seedless, halved lengthwise and thinly sliced
- 6 to 8 mint leaf fresh
- ⅔ cup bleu cheese crumbled
- salt to taste
- black pepper to taste
Instructions
- Remove steaks from the refrigerator and allow them to sit at room temperature for 30 minutes. Generously season each steak with salt and pepper.
- Preheat oven to 400˚F.
- Place all dressing ingredients into a small bowl and whisk together until smooth. Add 2 tablespoons water to adjust consistency. Season with salt and pepper. Refrigerate until ready to use.
- Place a large cast iron skillet over high heat.
- Add oil and swirl around skillet. Add steaks to skillet and sear on each side for 2 minutes. Transfer skillet to oven and cook for about 7-8 minutes for medium rare and 9-10 minutes for medium. Remove steaks from oven and transfer to a cutting board.
- Allow steaks to cool, about 30 minutes. Tightly wrap each steak in foil and refrigerate for at least 1 hour and up to 12 hours.
- To serve: Remove foil from steaks and slice into 1/2 inch pieces. Spread steak pieces onto a platter, lightly season with salt and pepper and line with remaining ingredients.
- Serve with bleu cheese dressing on the side and allow guests to grab however much or little they want from the platter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 30g | 60% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 92mg | 31% |
| Sodium | 373mg | 16% |
| Potassium | 783mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1069IU | 21% |
| Vitamin C | 24mg | 27% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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