About
Warm weather! Sunny skies! Finally, an opportunity to work off some of the winter weight! But just because you're making healthier choices doesn't mean you can't have some flavorful fun! This Healthy Summer Steak Salad layers beautifully grilled, savory steak strips on top of a fresh salad with juicy cucumbers and tomatoes. It all gets topped with a homemade blue cheese vinaigrette and crunchy, protein-packed peptias! Mmmm, Healthy Summer Steak Salad makes healthy food seem like a guilty pleasure!
Ingredients
- For the steaks:
- 2 (8-ounce) filets or strip steaks
- salt, to taste
- pepper, to taste
- For the salad:
- 1 (11-ounce) package spring greens
- salt, to taste
- pepper, to taste
- 1 cup cherry tomatoes, quartered
- 2 baby cucumbers, chopped
- pickled red onions, optional, to taste, homemade or store-bought
- 1 avocado, thinly sliced, for topping
- 3 tablespoons pepitas, roasted, for topping
- For the blue cheese vinaigrette:
- 3 tablespoons white wine vinegar
- 1 clove garlic, minced
- 1 tablespoon chopped chives, chopped
- 1 tablespoon fresh dill
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- salt, to taste
- pepper, to taste
- 4 tablespoons blue cheese, crumbled
Directions
Step 1 -Preheat the grill to the highest setting.
Step 2 -Season the steaks with the salt and the pepper.
Step 3 -Let the seasoned steaks rest at room temperature for at least 30 minutes.
Step 4 -In a large bowl, add the spring greens and season them with the salt and the pepper, then toss to combine.
Step 5 -Add the tomatoes, the cucumbers, and the pickled red onions and toss lightly to combine.
Step 6 -Add the steaks to the hot grill and cook, while flipping once, until they reach an internal temperature of 140 degrees F, about 3-5 minutes per side.
Step 7 -Transfer the steaks to a cutting board and let them rest until they come to an internal temperature of 145 degrees F for a medium doneness, about 10-15 minutes.
Step 8 -In a bowl, add the vinegar, the garlic, the chives, the dill, the honey, and the Dijon mustard and whisk to combine.
Step 9 -While whisking vigorously, slowly stream in the olive oil until combined and emulsified.
Step 10 -Taste the dressing for seasoning and add the salt and the pepper, as needed.
Step 11 -Add the blue cheese crumbles and stir to combine.
Step 12 -Slice the steaks against the grain.
Step 13 -Top the salad with the avocado, the peptias, and the steak slices.
Step 14 -Serve immediately drizzled with the blue cheese vinaigrette.
