Summer Beef Salad
| Cook Time | 30 minutes |
| Servings |
servings
|
Ingredients
- 1 pound strip steak or any cut you like
- 1-2 tablespoons butter
- 8 cups salad greens
- 1 yellow summer squash thinly sliced
- 1 cup purple cabbage shredded
- 2 cups cherry tomatoes halved
- 4 ounces blue cheese
- 1 pear thinly sliced
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- Salt and Pepper
Ingredients
|
Instructions
- Lightly salt both sides of your steak. Don't use any pepper or other spices; since you're cooking this on a high heat on the stove, the spices will burn before you cook the meat.
- Place salad greens in bowls and top with chopped tomatoes, cabbage and squash. Set aside.
- Mix together oil and vinegar by whisking or shaking in a jar. Set aside.
- Heat a skillet (a cast iron one if you have it) to medium-high heat and add steak, flipping every minute to create a thin sear. About half way through, add 1-2 tablespoons butter and use a large spoon to bathe the steaks in the hot butter and continue flipping until the steaks reach your desired doneness. (see note below for desired doneness/cooking times)
- When steak is done, thinly slice on cutting board and divvy up among salads (roughly 4 oz per person). Top with blue cheese and vinaigrette. Enjoy!
Recipe Notes
- For a rare steak, remove the steak from the heat at 125°F, about six minutes total cooking.
- For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking.
- For a medium steak, 140°F is the sweet spot at a total of nine to 10 minutes of cooking.
- A well-done steak will take about 12 minutes.