Our friends at Stansted Farm Shop have prepared the perfect Steak salad recipe for summer!
In the heat of the summer, a salad is perfect for lunch or a light supper, and I like to add a small bit of protein if it’s the main meal. You can have flexibility, adding roasted vegetables, croutons (using up any stale bread), nuts and seeds, depending on what you have to hand. This is also an economic way to have one steak between 4 people. You could swap steak for chicken breast or grilled haloumi. Use the ingredients below as a guide:
Serves 4
Ingredients:
For the salad:
- 450g local aged steak (such as sirloin, flank, or ribeye)
- 250g mixed salad greens (lettuce, spinach, arugula, etc.)
- 125g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 125g crumbled feta cheese
- 1 small bunch chopped fresh parsley
- Optional: sliced cucumbers, avocado, or any other veggies you prefer
For the marinade:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped herbs (such as thyme, rosemary, or oregano)
- Salt and pepper to taste
For the dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
In a small bowl, whisk together the ingredients for the marinade: olive oil, balsamic vinegar, minced garlic, Dijon mustard, herbs, salt, and pepper.
Place the steak in a shallow dish or a zip-top bag and pour the marinade over it. Make sure the steak is coated evenly. Allow it to marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
Preheat your grill or a stovetop grill pan over medium-high heat. Remove the steak from the marinade and discard any excess marinade. Grill the steak to your desired level of doneness. For medium-rare, cook for about 4-5 minutes per side. Cooking times may vary depending on the thickness of the steak and your preferred doneness. Once done, transfer the steak to a cutting board and let it rest for a few minutes.
While the steak is resting, prepare the salad. In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, feta cheese, and fresh parsley. Add any additional vegetables you’d like.
To make the dressing, whisk together the balsamic vinegar, extra virgin olive oil, honey, salt, and pepper in a small bowl.
Slice the steak against the grain into thin strips.
Pour the dressing over the salad and toss to coat the ingredients evenly.
Divide the salad onto individual plates or bowls and top each portion with the sliced steak.
Season and serve