* Summer Steak Salad
Napa Valley Organic Red Wine Vinegar, 12.7oz._THUMBNAIL
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Organic Lemon, ea._THUMBNAIL
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Garlic Bulb, ea._THUMBNAIL
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Harris Ranch Prime Ribeye Medallion 10oz_THUMBNAIL
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Organic Romaine Lettuce, ea._THUMBNAIL
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California Sweet Corn (Ear)_THUMBNAIL
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Cascadian Organic Corn, 16oz._THUMBNAIL
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Organic Baby Heirloom Tomatoes, Pint_THUMBNAIL
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Organic Sugar Plum Grape Tomatoes, Pint_THUMBNAIL
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Avocado, ea._THUMBNAIL
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Organic Valley Feta Cheese Crumbles, 4oz_THUMBNAIL
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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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