With summer in full swing and Independence day right around the corner, its time to fire up the grill and raid the farmer's market to prepare a meal that is a real crowd pleaser. There's nothing better than a fresh summer salad, dressed to impress-bonus points if you can include veggies from your own garden! Chef Sacco shares one of her favorite summer dishes that has a quick prep and is a guaranteed hit!
TOPPED WITH HERB-SEASONED NY STRIP STEAK & APPLE CIDER-CILANTRO VINAIGRETTE
Every summer I turn to local vegetables sold either at the farmer’s market or in our local grocery store. There is nothing sweeter than fresh picked local tomatoes and a well-seasoned seared NY Strip Steak! Two of my favorite go-to items either for a quick lunch or dinner.
Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
4-8oz Grass Fed NY Strip Steaks
1 jar Montreal Seasoning (steak or chicken)
3 mini cucumbers, sliced into coins
½ pint sunburst cherry tomatoes
2 carrots rinsed but not peeled, sliced into coins
6 oz. Raw Sheep’s Milk Roquefort Cheese, crumble
¼ small red onion, sliced thinly
1 cup garbanzo beans, cooked and rinsed well
10 oz. mixed greens (spinach, radicchio, arugula)
Chef Sacco Tip* A basic vinaigrette ratio is one part vinegar to three parts oil. I like my vinaigrettes to have a punch to it, so I do one part vinegar to two-and-a-half parts oil.
½ cup apple cider vinegar
1 cup olive oil
2 Tbsp. Dijon mustard
2 Tbsp. cilantro, freshly chopped
2 Tbsp. honey
1 Pat dry the steaks using a paper towel. Season generously with Montreal seasoning.
2 In a large saute pan, coat the pan with olive oil and turn heat up to med-high. When oil is hot, add steaks (you can do the steaks in two batches if you don’t have a big enough pan).
3 Sear both sides of the steak for 3 minutes each for medium rare. Allow steaks to rest on a plate for about 3-5 minutes. This will give the steaks a chance to absorb and hold all their juices. Once they have rested slice on a bias into ½” thick slices.
4 Assemble the salad putting the greens on the bottom and evenly distributing each topping over the top. Crumble the Roquefort over the top and lay your steak slices in the middle.
1 In a medium bowl, whisk vinegar, mustard and honey until mixed well.
2 Using a slow stream, pour the olive oil into the bowl while vigorously whisking. This will allow the vinaigrette to emulsify and not break on you. It is key that you slowly pour the oil in a little at a time and not add too much at once.
3 Once all the oil is whisked in, add cilantro. Salt to Taste.
4 Allow each person to add their own amount of vinaigrette. You don’t want to pre-dress the greens otherwise the salad will end up soggy.
You can either make up each plate individually or serve this as one large salad, enjoy!