There’s nothing quite like a crisp summer salad paired with 100% grassfed beef. This protein and flavor-packed recipe, created by Farmer & Foodie collaborator, Lindsey McClave, is sure to become a new summer staple!
Serves 3 as an entree or 6 as a side
Steak & Salad
- 1 lb Foxhollow flat iron steak
- 4 spring onions, green ends removed & reserved, bulbs sliced in half lengthwise, rootend left intact
- 4 cloves garlic, roughly chopped
- 1 tbs dijon mustard
- ½ lemon, juiced
- 1 small bunch tender herbs such as cilantro, parsley, or basil, ½ roughly chopped
- pinch red pepper flakes
- ⅓ cup olive oil
- ½ lb fresh mixed lettuces
- seasonal veggies from the farmers’ market, such as carrots, radish, summer squash, cherry tomatoes, & cucumber, sliced to be served in a salad
- 1 tsp kosher salt
- ½ tsp black pepper
- neutral, high heat oil such as grapeseed or safflower
- olive oil
Bleu Cheese Dressing
- 4oz bleu cheese
- ¼ cup heavy cream
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ lemon, juiced
- pinch kosher salt
- ¼ tsp black pepper
Begin by marinating the steak. Remove the green ends of the spring onions & roughly chop. Set aside. Add the garlic, dijon, lemon juice, red pepper flakes, salt, & black pepper to a medium bowl. Whisk to combine & then continue whisking while slowly pouring in the olive oil. Once the marinade is well blended, stir in the spring onion ends & roughly chopped herbs. Place the steak in a ziplock bag or shallow dish & pour the marinade overtop, ensuring all sides are covered. Allow steak to marinate in the fridge for at least 30 minutes & up to 4 hours. As this cut of steak is very thin, do not bring to room temperature before cooking. The cold exterior will help create a nice sear while not overcooking the interior.
While the steak is marinating, make the bleu cheese dressing. Place ¾ of the bleu cheese into the bowl of a food processor along with the cream, mayonnaise, sour cream, lemon juice, salt & pepper. Blend until smooth & taste, adjusting seasoning to your preference. Transfer to a bowl & set aside.
Drizzle the cut side of the onion bulbs with olive oil & season with salt & pepper. Remove the steak from the fridge just before you’re ready to grill. Discard the marinade along with any pieces of onion greens, garlic, or herbs adhering to the steak. If using a grill, cook the steak at medium-high heat directly over the flame, keeping the onions cut side down over indirect heat on the grill. If using a cast iron skillet, also warm to medium-high heat & add 1 tbs neutral oil to warm before adding the steak to the pan along with the onion bulbs, cut side down. Cook the steak for 2-3 minutes & then turn, cooking for an additional 1-2 minutes on the opposite side for medium-rare to medium, depending on the thickness of the steak. Remove to a cutting board & allow to rest for 10 minutes before slicing.
While the steak rests, toss the salad greens with the remaining tender herbs & seasonal veggies. Slice the grilled spring onion bulbs & add to the salad along with remaining bleu cheese. Slice the steak thinly & layer over the salad. Drizzle with dressing & serve.