Grilled Steak Summer Salad
Print RecipeIngredients
- 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
For the steak, heat a grill over high heat. Season the steaks with the salt and pepper.
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.
For the salad, add the spinach/spring mix to 4 bowls.
Add some of the vinaigrette and toss the greens.
Top the salad with the grilled steak slices, spiraled kohlrabi, apple, dates, dried cranberries and pecan halves. Drizzle more vinaigrette over the top.
Serve immediately.
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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