A perfect summer steak salad recipe loaded with a variety of fresh seasonal ingredients. We love enjoying this fresh salad on a hot day.
Blue Cheese Dressing
- 1/2 cup plain yogurt
- 1/4 cup sour cream
- 1/4 cup crumbled blue cheese
- 2 Tbsp white wine vinegar
- 1 Tbsp thinly sliced chives
- salt and pepper to taste
Salad
- 2 Tbsp oil (olive oil, coconut oil, or avocado oil)
- 2 (12 ounce) grass-fed, boneless NY strip steaks or swap in portobello mushrooms
- 4 small heirloom (or vine-ripe) tomatoes, quartered
- 2 peaches, pitted and thinly sliced
- 8 strawberries, hulled and halved
- 2 fresh ears of corn, shucked, charred, and removed from cob
- 1/2 seedless cucumber, halved lengthwise and thinly sliced
- 6 to 8 fresh mint leaves
- 2/3 cup crumbled blue cheese
- salt and pepper to taste
Instructions
- Remove the steaks from the refrigerator and allow them to sit at room temperature for 30 minutes. Generously season each steak with salt and pepper.
- Preheat oven to 400 F.
- Place all dressing ingredients into a small bowl and whisk together until smooth. Add 2 tablespoons water to adjust consistency. Season with salt and pepper. Refrigerate until ready to use.
- Place a large cast iron skillet over high heat. Add oil and swirl around skillet. Add steaks to skillet and sear on each side for 2 minutes. Transfer skillet to oven and cook for about 7-8 minutes for medium rare and 9-10 minutes for medium. Remove the steaks from oven and transfer to a cutting board.
- Allow steaks to cool, about 30 minutes. Tightly wrap each steak in foil and refrigerate for at least 1 hour and up to 12 hours.
- To serve: Remove foil from steaks and slice into 1/2-inch pieces. Spread steak pieces onto a platter, lightly season with salt and pepper and line with remaining ingredients. Serve with blue cheese dressing on the side.