* Summer Steak Salad
Organic Lemon, ea.
In Stock
Garlic Bulb, ea.
In Stock

Avocado, ea.
In Stock

Summer Steak Salad

  • 4 TB extra-virgin olive oil
  • 2 TB red wine vinegar
  • 1 TB lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1/4 tsp sea salt
  • 1/4 tsp fresh ground pepper
  • 2 Rib Eye Medallions, removed from refrigerator at least 20 minutes prior to grilling
  • 1 TB olive oil
  • sea salt and fresh pepper
  • 1 head Romaine lettuce, chopped
  • 2 ears of corn, kernels cut from the cob
  • 1 pint cherry tomatoes, quartered
  • 2 avocados, cubed
  • 4 ounces crumbled Feta cheese


For the dressing, place first 7 ingredients in a bowl and whisk to combine. Set aside.

Heat grill to medium. Drizzle olive oil over steaks and sprinkle with salt and pepper. Grill steaks until heated through, about 8-10 minutes per site, depending on thickness. Let rest 5 minutes, then slice against the grain.

Add Romaine to bottom of bowl and add remaining salad ingredients. Drizzle a little dressing to coat. Top with sliced steak. Drizzle more dressing if needed.  Serves 4.

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