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Strip Steak Salad by Early Morning Farm CSA

Summer is the perfect time for turning salads into full meals, and a nice steak from Autumn’s Harvest Farm is the perfect protein to pair with grilled onions, fresh tomatoes, and blue cheese. Our fresh lettuce is a great base for any salad. Vegetarians, check out our Portobello Mushroom Salad. If you have a favorite way of grilling a steak, use that. If not, this is my favorite way to grill a steak. You can also use this method in a cast iron skillet. About an hour before dinner take the steak out of the refrigerator, pat it dry, and liberally season it with salt. Let the steak sit for 45 minutes, or until room temperature.

Strip Steak Salad

While the steak is sitting, tear the lettuce into bite-size pieces, wash, and thoroughly dry. Slice 2 spring onions or one yellow onion into thick slices for grilling. Toss the onions with olive oil, salt, and pepper. When the steak is room temperature pat it completely dry. Heat a grill or cast iron skillet to high heat. Grill steak, flipping every two minutes until desired level of doneness. Use an instant-read thermometer to check internal temperature, 135 for rare, 145 for medium-rare, and 150 for medium well. While the steak is grilling, grill the onions, about 1 – 2 minutes per side. Let the steak rest about 5 minutes before slicing.

Strip Steak Salad by Early Morning Farm CSA

While the steak is resting toss the lettuce with the dressing. Arrange the salad on a large platter or four individual plates. Top with thinly sliced steak, onions, and carrots.

Strip Steak Salad (serves 4)

1 head of lettuce
1 carrot, shaved with a vegetable peeler
2 spring onions or 1 large onion, cut into thick slices
1 large tomato (optional)
6 oz blue cheese

10 oz strip steak

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
2 -3 grinds black pepper

Grill steak and onions. One hour before eating, remove steak from refrigerator, pat dry, and liberally salt both sides. While steak is sitting, wash and dry lettuce, tear into bite-size pieces.

Heat a grill or cast iron skillet to very high heat. Grill steak 2 minutes per side until desired doneness. Grill onions 1 – 2 minutes per side until softened and charred. Let steak sit 5 minutes before slicing. While the steak is resting whisk together the dressing ingredients.

Toss lettuce with dressing. Thinly slice steak. Transfer lettuce to a platter or individual plates. Top salad with onions, carrots, and blue cheese. Place tomatoes around salad.

Omit the cheese for a paleo dish.

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