Grilled Steak Summer Salad

Grilled Steak Summer Salad

Print Recipe
Serves: 4

Ingredients

  • Grilled Steak:
  • 2 (12-ounce) New York strips
  • kosher salt
  • cracked black pepper
  • Salad:
  • Spinach/Spring Mix
  • Spiralized kohlrabi*
  • Cubed Envy or Fuji apple
  • Date strips
  • Dried cranberries
  • Toasted & salted pecan halves
  • White Balsamic Vinaigrette:
  • 4 tablespoons your favorite white balsamic vinegar**
  • 2 teaspoons honey, optional
  • 7 tablespoons extra virgin olive oil
  • 1/8 teaspoon fine sea salt
  • Cracked black pepper

Instructions

1

For the steak, heat a grill over high heat. Season the steaks with the salt and pepper.

2

Cook for 3 minutes and then flip. Cook until internal temperature reaches 140 to 145 degrees F for medium. Cut the steak across the grain in about 1/4-inch slices.

3

For the salad, add the spinach/spring mix to 4 bowls.

4

Add some of the vinaigrette and toss the greens.

5

Top the salad with the grilled steak slices, spiraled kohlrabi, apple, dates, dried cranberries and pecan halves. Drizzle more vinaigrette over the top.

6

Serve immediately.

7

For the vinaigrette, prepare in either a mason jar or squeeze bottle. Add all the ingredients to the container. Cover with a lid and shake well. Shake before adding to the salad.

Notes

*Sub your favorite vegetable. **I prefer to use a pear white balsamic vinegar.

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