Sensational Steak Salads

Here are a couple of salad recipes you'll want to keep on file. So fresh, so easy, and so good!

Steak, Potato & Green Bean Salad

It's hard not to love a salad that has both meat and potatoes in it! Of course the green stuff makes for a well-balanced meal that will leave you completely satiated. And, the garlic, lemon and herb vinaigrette, you'll want to make again and again.

Author

Jill O’Brien

Ingredients

• 1 - 10 ounce Wild Idea Buffalo Ribeye 
• or New York Strip Steak (or other cut would work too)
• 2 to 3 - medium sized potatoes, steamed or boiled
• 1/4 - pound fresh green beans, stem end clipped
• 1 - tomato or cherry tomatoes, chopped
• Greek Vinaigrette (recipe below)
• 1/3 - cup white wine vinegar
• 1 - tablespoon fresh squeezed lemon juice
• 1/3 - cup extra virgin olive oil
• 1 to 2 - garlic cloves
• ¼ - cup fresh basil leaves
• 4 - green onions, white part only, chopped (reserve greens for garnish)
• 2 - teaspoons oregano
• 1 - tablespoon crushed fennel
• 1 - teaspoon black pepper
• ½ teaspoon salt
• 1 - 10 ounce Wild Idea Buffalo New York Strip Steak
• 2 - heads butter lettuce
• 1 - cucumber, chopped
• 2 - tomatoes, chopped
• 2 - green onions, chopped
• Dijon Vinaigrette (recipe below)
• ¼ - cup white wine vinegar
• ¼  - cup olive oil
• 2 - teaspoon Dijon mustard
• 1 - teaspoon crushed fennel or fennel powder
• ½ - teaspoon salt
• ½ - teaspoon black pepper

Directions

1. Prep steak by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about 2 hours.
2. Quarter the potatoes after they are steamed or boiled. You can also pan fry in a little olive oil to lightly brown.
3. Steam or pan sauté green beans until al dente.
4. Grill the steak according to thickness, 3 to 4 minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5. Arrange potatoes and green beans on the plates.
6. Slice the steak thin and divide between plates.
7. Add the tomatoes and drizzle the whole salad with the vinaigrette.
8. Garnish with feta cheese and fennel fronds. Season with a little finishing salt and fresh cracked pepper to taste.
9. Mix all ingredients in blender until well incorporated. Transfer to a lidded container until ready to serve. Shake before drizzling onto salad. Keeps well in the refrigerator.
10. Prep steak by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about 2 hours.
11. Remove the core from the butter greens and select leaves that form a nice cup shape, reserve remaining greens for other use.
12. Mix other vegetables in a bowl and drizzle with the vinaigrette. Cover and marinate at room temperature until ready to use.
13. Grill the steak according to thickness, 3 to 4 minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
14. Slice the steak thin and divide between the butter lettuce cups.
15. Top with cucumber and tomatoes in vinaigrette. Serve immediately.
16. Mix all ingredients in a blender until well incorporated.