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Recipe: Summer Steak Salad

Bright Farms sent me some delicious fresh greens last week that I couldn’t wait to turn into my favorite salad. Fun fact, Bright Farms provides their greens exclusively with Giant which is perfect because there are plenty of them near where I live.

Now that the weather is heating up, salad has become one of my go-to’s for dinner. It’s so light and easy to pull together – having a salad for dinner gives me plenty of time to enjoy the beautiful weather outside. Temps in the upper 70’s? Sign me up! But, I also do my best to add plenty of protein to the salad so I’m not hungry again in an hour.

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Summer Steak Salad

Ingredients:

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Summer Steak Salad

  • Bright Farms Local Mixed Greens
  • Bright Farms Subtly Spicy Local Baby Arugula
  • 1 can of Corn (15.25 oz) – if it’s in season, by all means use fresh corn
  • Cherry Tomatoes
  • 6 1/2 minute eggs – Bon Apetit has some great instructions, this can be done ahead of time.
  • Drunken Goat Cheese or another semi soft cheese of your choosing
  • 5 oz New York Strip Steak
  • Your favorite salad dressing – I went with Balsamic
  • 2 tbsp Olive Oil
  • Salt
  • Pepper

Directions:

  1. Heat 1 tbsp oil in a large non-stick skillet or wok over high heat until shimmering.
  2. Add corn kernels, season to taste with salt, let sit until cooked through tossing occasionally.
  3. Slice your cherry tomatoes in half and cut the cheese into small bite sized cubes.
  4. Season the steak with salt and pepper generously on each side.
  5. Heat 1 tbsp oil in a cast iron skillet until shimmering.
  6. Lay the steak on the hot skillet and cook it for roughly six minutes on each side depending on how thick of a cut of beef you have. If you like your steak more well done, cook the meat for longer.
  7. When your steak is cooked, take it off of the heat and place on a cutting board to rest for 10 minutes.
  8. Bring a pot of water to a boil for the eggs
  9. When the water reaches a slow boil, gently place the eggs in the pot and cook for 6 1/2 minutes.
  10. While the eggs are being prepared, toss the lettuce with the corn, cheese, and cherry tomatoes and plate in individual bowls.
  11. Take the eggs off of the heat and shock in an ice bath to stop them from cooking.
  12. Slice your steak into strips to be placed atop the lettuce.
  13. Cut the egg in half and place in your salad bowl.
  14. Drizzle with your favorite dressing.
  15. Season with salt + pepper

This recipe is gluten-free.

You can purchase your own customized Words With Boards cutting board, here. Use ‘like15’ for a discount!

You can see what other dishes I’m cooking, here.

Drooling for more? Check me out on Facebook and Instagram.

Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.

While Bright Farms provided me with the lettuce for this post, all views stated here are my own.

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Summer Steak Salad

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