Summer is meant for salads. Vegetables are fresh, lettuces are crisp, days are warm. Rather than turn on a hot stove or oven, a salad cools and refreshes. The possibilities for greens are endless, from plain Iceberg to hearty kale to spicy arugula to rainbow chard. On top of your crisp base you can build your masterpiece with any number of toppings.
Since I had recently purchased some steaks on sale, a steak salad seemed only natural. I had also recently procured some “Orange Muscat Champagne Vinegar” from Trader Joe’s, which I had heard is delightful as a dressing. So I decided to test that claim. (Spoiler: they were right.)
- 2 thin steaks (1-2 oz)
- 4 tbsp Balsamic vinegar
- 4 tbsp Orange vinegar
- 3 tbsp olive oil
- 1 cup spinach
- 1 cup torn Iceberg lettuce
- 1 roma tomato
- 1/2 cucumber, sliced
- Handful of banana pepper slices (optional)
- Handful of Kalamata olives (optional)
You can of course use whatever greens you prefer for the base of the salad. Just make sure you have a hearty plate full! Gotta get those vitamins and minerals.
Step 1: In a frying pan over medium heat, cook the steaks with the balsamic vinegar for about 4 minutes per side, until cooked but not blackened. Don’t over-cook, you don’t want them tough like shoe leather.
Step 2: Let the drippings in the pan cool, and add to a small bowl. Pour in the Orange vinegar and olive oil, whisk with a fork.
Step 3: Slice the steak into thin strips. Coat a plate with the salad greens, sprinkle on the toppings, and the hot steak strips.
Step 4: Whisk dressing once more, pour over the salad.
And there you have it! A hearty, healthy fresh steak salad. Isn’t it pretty? You know you want one.
You will get a nice tang from the two different vinegars, while the umami of the balsamic and the sweetness from the orange muscat champagne balance each other. Adding the pan drippings creates a depth of meaty flavor. The olive oil provides healthy fat in order to absorb all the delicious nutrients in your salad.
If you aren’t a salad person, or make extra steak and want a different way to eat the leftovers, try the steak strips in a burrito! The balsamic marinade is a perfect way to complement the meatiness of beef. Wrap it up in a tortilla with some beans, cheese, and sour cream (this is actually sour cream substitute, made from coconut milk! Tons less fat with no taste difference!) and enjoy.
Mmmmm beef and beans and cheese… For the I’m-not-worried-about-healthy nights. =)
As always, make it your own. Don’t like balsamic? Use apple cider vinegar or Worchestershire instead. Don’t have orange muscat champagne? Try a tbsp or two of honey to sweeten it up. And top however you please. Have a healthy summer!