Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, summer steak salad. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Steak Fajita Salad Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that's all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Pat steak dry with a paper towel. No matter how you like your steak, these salads are well done – they're among Food Network's most popular steak salad recipes. Check them out, have a taste, and build up your repertoire. In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese.
Summer Steak Salad is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Summer Steak Salad is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook summer steak salad using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Summer Steak Salad:
- Get Steak
- Prepare 6 oz steak
- Take 1 tsp garlic powder
- Get 1 tsp Montreal steak seasoning
- Make ready Salad
- Get 2 cup sweet baby leaves
- Get 1 pinch walnuts
- Prepare 6 slice watermelon
- Make ready Topping
- Make ready 1 Gorgonzola cheese crumbles, to taste
- Make ready 1 raspberry vinagarette, to taste
You can sub crumbled goat cheese or feta for the blue cheese and walnuts or pecans for the hazelnuts. Remove from heat and let sit until cool enough to handle. Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
Instructions to make Summer Steak Salad:
- Preheat grill to 425°.
- Coat steak (I used filet mignon) in garlic powder and steak seasoning.
- Grill steak; I cooked for about 15 minutes for medium-rare.
- Plate salad ingredients while steak is cooking.
- Slice steak and plate on top of steak.
- Add toppings and serve.
Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl. Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. I tend to spiff mine up a bit with whatever we might have on hand— avocados, goat cheese, red bell peppers, tomatoes, pomegranate seeds, depending on what's in season.
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