Servings

Four

Ready In:

30 min +

Good For:

Dinner

Beef Steak with Strawberry Salad

Ingredients
  • 2 lb Beef Steak (New York, Skirt, Flat Iron: any cut that is suitable for grilling or pan searing)
  • 4 c fresh salad greens
  • ½ c cherry tomatoes, halved (yellow if they are available)
  • 1/3 cucumber, sliced
  • 2 c fresh strawberries, sliced
  • 2 sprigs green onion, chopped
  • 1/3 c olive oil
  • ¼ c berry vinegar (apple cider or balsamic make great substitutes)
  • Salt, Pepper, and a generous pinch of dry basil for salad dressing
  • Salt, Pepper, Olive oil, and Garlic granules to rub the steaks
  • 1 tbsp butter

Step by Step Instructions

Step 1

Place steaks on a plate and drizzle with a bit of olive oil. Massage the oil into the steaks and sprinkle with a bit of salt, pepper, and garlic granules on both sides. Gently massage the seasoning into the steaks and set aside.

Step 2

Add olive oil and vinegar to a small jar with a tight fitting lid. Add a salt, pepper, and dry basil to taste, cover, give it a little shake to mix it up, and set aside.

Place salad greens into a large bowl. Add strawberries, tomatoes, cucumber, and green onions. Toss well and pop it into the fridge to keep cool while you prepare your steaks.

Step 3

Cook your steaks on a grill or in a heavy skillet (if you are grilling, you won’t need the butter). If you are grilling, prepare as you usually would. If you are using a skillet, melt the butter over medium high heat. When the pan is good and hot, place the steaks into the pan. Cooking time will vary depending on the thickness and type of steak you are using and how cooked you like your steak – I used 1” thick New York (on sale, hello!!) cut and I like medium rare so cooked for 3 – 4 minutes on both sides

Step 4

When steaks are cooked to your preference turn the heat off but keep them in the pan (or on the side of the grill) to keep warm while you dress and plate your salads. Remove salad from fridge. Give dressing a little shake and pour as much or as little dressing over the salad as you like. Use tongs to toss the salad well, then share the salad (place in the center) over 4 plates.

Slice the steaks into strips and top each salad with an equal portion of steak. There you go – a beautiful and tasty dinner, ready in half an hour! Enjoy!

Heads Up!!

Before you get all tidied up in the kitchen tonight, take a few moments to do a little prep for tomorrow’s dinner. Tomorrow a lovely savory pork roast is on the menu and the roast needs a rub and a rest before you pop it into the oven. The roast can rest for an hour and a half before roasting – or, you can leave it overnight (I vote for this option!). For prep, see Step 1 here.

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