Easy and Quick ·
Gluten Free ·
Grilling Rub ·
Iron Fish Honey vinegar ·
Meat and Poultry ·
Salads ·
SELECT Medium olive oil ·
Weekday Steak Salad
Weekday Steak Salad
25 minutes
15 minutes
Salads
Ingredients
- 2 filets or strip steaks
- kosher salt and pepper
- 1 tablespoon Fustini's Grilling rub
- 12 ounces spring greens
- 2 baby cucumbers, chopped
- 1 cup cherry tomatoes, quartered
- 1 avocado, thinly sliced
- 3 tablespoons roasted pepitas
- red onions
- 3 tablespoons Fustini's Iron Fish Honey vinegar
- 1 garlic clove, minced
- 1 tablespoon chopped chives
- 1 tablespoon fresh dill
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- pinch of salt and pepper
- 3 to 4 tablespoons of crumbled blue cheese
Directions
- Preheat your grill to the highest setting. Take the steak out of the fridge for at least 30 minutes to take the chill off. While the steak comes to room temperature, sprinkle them with the grilling rub and make the dressing and the salad.
- Assemble the salad by tossing the greens with a big pinch of salt and pepper in a large bowl. Add in the tomatoes, cucumbers, and red onions.
Make the dressing: Whisk together the vinegar, garlic, chives, honey, and Dijon mustard. Stream in the olive oil while whisking until emulsified. Stir in the blue cheese. This stays great in the fridge for 2 to 3 days.
- Place the steak on the grill grates and cook for 5 minutes, then flip and cook for 3 to 5 minutes more. I like to cook mine until they reach an internal temperature of 140 degrees F. Remove the steaks and let them rest for 10 to 15 minutes before slicing. Add the avocado and the sliced steak to the salad. Sprinkle with the pepitas. Drizzle with the blue cheese vinaigrette and serve immediately!
Leave a comment