This recipe for Summer Steak Salad was featured in the 2023 Local Food Guide. It was designed by Seth and Jennie Becker, owners of Stick Leg Ranch in Valier, MT. Seth and Jennie started Stick Leg Ranch in 2020 when they saw a need for accessible and nutritious food that could be sourced directly from the producer. They focus on regenerative practices and animal well-being. They raise Grass-fed and Finished Beef and Pasture Raised Pork. They deliver locally and ship all over Montana and nationwide! You can find all their information at www.sticklegranch.com. Email them at [email protected] and follow them on social media @sticklegranch !
Yield: 4-6
Stick Leg Ranch's Steak Summer Salad
Ingredients
Dressing
- 1/8 red onion, chopped
- ¼ cup rice vinegar
- 1/3 cup oil, olive or avocado
- ¼ cup honey or sugar
- 1 tsp salt
- ¼ tsp ground mustard
New Group
- 15-20 oz spring mix
- ¼ cup red onions, sliced
- 1 cup roasted beets
- 1 cup strawberries
- I cup goat cheese or feta
- 1-2 lbs Top Sirloin, Denver, Flank, or Flat Iron steak
Instructions
- To make the dressing, blend together all the ingredients and let chill in the refrigerator.
- Cut your beets into cubes and roast in olive oil in a pan. While your beets are cooking, slice your strawberries. Set both aside.
- Either grill or pan fry your steak. Cook until the internal temp reads 125℉ for rare, 135℉ for medium, or 145℉ for well done.
- Remove steak from heat source and place on a plate or cutting board. Cover with foil and let rest for 5-10 minutes. After it has rested, slice thinly against the grain of the meat and set aside.
- To assemble the salad, lay the spring mix on a large platter. Top with red onion, beets, strawberries, and cheese. Drizzle the dressing across the top. Lay slices of steak over the top of the whole salad. Serve and enjoy!