This steak salad embodies all the best things that summer has to offer because it is fresh, vibrant and packed with warm weather favorites like strawberries, asparagus and fresh-from-the-garden veggies. Summer nights call for burgers and steaks on the grill, but when you're looking for a lighter alternative salads are the way to go. This dinner combines the best of both with charred bits of steak atop fresh, healthy grilled veggies. With creamy, salty feta and sweet, acidic berries this salad is the perfect summer Sunday supper.
2 T Bone Omaha Steaks
3 Cups red leaf lettuce
2 Cups arugula
2 Cups strawberries, washed, hulled and cut into quarters
1 Cup chopped kale
1 Bunch asparagus
1 Large onion, cut about 1/2 inch thick
1/2 Cup crumbled feta
For Soy BBQ Dressing:
1 Tablespoon 4 Rivers barbecue sauce
1 Tablespoon spicy brown mustard
1 Tablespoon soy sauce
1 Tablespoon balsamic vinegar
3 Tablespoons olive oil
salt and pepper to taste
Step 1: To make the dressing, combine BBQ sauce, mustard, soy sauce and vinegar and whisk in a medium bowl. Continue whisking and add the olive oil in a slow, thin stream until completely emulsified.
Step 2: Season the steaks and lay over a heated, oiled charcoal grill. Grill on each side for about 4-6 minutes, until crisp and charred. Remove the steaks from the grill and let rest on a carving board for about 10 minutes. Slice about 1/2 inch thick against the grain and reserve.
Step 3: Season the asparagus with salt and pepper and drizzle very lightly with olive oil. On the same grill, lay down the onion and asparagus around the perimeter of the coals, where its warm but not as hot as the middle. Cook until slightly charred but not black. Remove and set aside.
Step 4: In a large bowl, combine the lettuce, steak, feta, strawberries and grilled veggies and mix together. Dress the salad lightly with the soy BBQ dressing and serve warm or at room temperature.