Strip Steak Salad


Strip Steak Salad

Recipe and photo from Early Morning Farm

Summer is the perfect time for turning salads into full meals, and a nice steak from Autumn’s Harvest Farm is the perfect protein to pair with grilled onions, fresh tomatoes and blue cheese. Our fresh lettuce is a great base for any salad.

Serves 4

10-ounce strip steak

1 head of lettuce

2 spring onions or 1 large onion, cut into thick slices

1 carrot, shaved with a vegetable peeler

6 ounces blue cheese — try one from Muranda, Lively Run or Northland Sheep Dairy


1 large tomato (optional)

About an hour before dinner take the steak out of the refrigerator, pat it dry, and liberally season it with salt. Let the steak sit for 45 minutes, or until room temperature.

While the steak is sitting, tear the lettuce into bite-size pieces, wash, and thoroughly dry. Slice 2 spring onions or one yellow onion into thick slices for grilling. Toss the onions with olive oil, salt, and pepper. When the steak is room temperature, pat it completely dry.

Heat a grill or cast iron skillet to high heat. Grill steak, flipping every two minutes until desired level of doneness. Use an instant-read thermometer to check internal temperature, 135 for rare, 145 for medium-rare, and 150 for medium well. While the steak is grilling, grill the onions, about 1 – 2 minutes per side. Let the steak rest about 5 minutes before slicing.

While the steak is resting toss the lettuce with the dressing. Arrange the salad on a large platter or four individual plates. Top with thinly sliced steak, onions, carrots and blue cheese. Place tomatoes around salad.


¼ cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon dijon mustard

½ teaspoon salt

2-3 grinds black pepper

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