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Simple Summer Steak Salad

This recipe embraces one of our favorite principles of cooking: it can be incredibly simple, or dressed up as much as you'd like! This grilled steak is great on top of a salad, especially when you don't want to heat up your kitchen by cooking dinner on an already hot day. You can use your favorite marinade and toppings, but let us recommend picking up some seasonal produce from the RuBen Hill Farm Stand if you can!


  • Sirloin steak

  • Caesar salad dressing (or marinade of your choice)

  • Salad fixings (for instance: spinach, red pepper, scallions, and snap peas)


Drizzle some Caesar dressing in the bottom of a dish, place your sirloin in the dish, and drizzle a bit more on top of the steak. Cover the dish with plastic wrap and leave in the fridge overnight. You can also use any other salad dressing, or teriyaki, if you prefer, and marinate in a Ziploc bag if you would like.

Pat steak dry with a paper towel to ensure a good sear. Sear steak for a few minutes on each side to your preferred doneness. Let rest for 10 minutes. Slice steak thin, and add to a salad. When testing this recipe, Eva used spinach, red pepper, sliced scallions, and snap peas, because those were in season at the farm stand! But this would go well with different salad fixings. Once tomatoes are in season, a caprese-inspired salad would go great with this steak!


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