Early Summer Steak Salad
By Jeff Bland, Division Chef, US Foods Roanoke
Summer is right around the corner and the local farmers markets are starting to burst with amazing local produce. Take advantage of what is in season right now to make a healthy and flavorful salad.
Top off a wonderful salad with amazing beef. Beef prices are at an all time high right now so look for alternative cuts from the chuck, sirloin, and belly area of the steer like petite shoulder tender (Teres major), skirt steak, or culottes (top sirloin cap). If you have never heard of some of these cuts, speak with your butcher at your local store and ask for great advice and recommendations.
A few steak tips:
Let your steaks warm up to room temperature an hour before cooking.
Remove steaks from the grill or broiler a little bit early, they will continue to cook.
After cooking, let your steaks rest for a few minutes.
Cut cooked steaks opposite the direction grain is running.
Make the salad:
4 Each; 4 ounce Steaks of your choosing, seasoned and grilled to perfection.
4 Cups Mixed Field Greens including spinach, baby kale, arugula, fresh herbs.
1 Cup Seasonal Fruits: In early spring, blueberries and strawberries are a great choice.
1 Cup Mixed Seasonal Vegetables: Spring onions, radish, asparagus, peas. Very soon, tomatoes and cucumbers will be filling the markets and gardens!
2 Tablespoons Vinegar of choice. Champagne, Cider, Wine, etc.
1 or 2 Teaspoons Dijon Mustard
4 Tablespoons Fine Extra Virgin olive oil
1/4 Teaspoon Salt
1/4 Teaspoon Fresh Ground Black Pepper
1 Teaspoon Honey
Toss the mixed greens, fruits, and vegetables together in a large bowl.
In a shaker or container with a tight fitting lid; add the vinegar, mustard, oil, and seasonings, seal and shake until everything is incorporated. Taste and season if necessary.
Add a small amount of the dressing to the salad mixture and toss until lightly coated with dressing; place in a cold bowl or plate. Slice the steaks thinly and arrange over top of the salad and enjoy.