Grilled Steak and Summer Vegetable Salad with Balsamic Vinaigrette

This simple summer salad features delicious farm fresh vegetables and juicy, grass-fed beef. Feel free to add other favorite garden vegetables to the salad. Any sirloin cut, flank steak or skirt steak will work nicely. Serves 4.

For the Steak

2 grass-fed steaks, about 8 ounces each
1/4 cup Balsamic Vinaigrette

  1. Place the steaks in a resealable plastic bag.  Pour the vinaigrette into the bag, seal and toss to coat the meat evenly with the vinaigrette.
  2. Refrigerate for at least 2 hours or overnight.
  3. When ready to cook, remove the steaks from the fridge.
  4. Preheat the grill to medium-high.
  5. Grill the steaks on both sides until cooked through to the desired doneness, about 6 minutes per side, depending on the thickness. Transfer the steaks to a cutting board to rest for 3 or 4 minutes before slicing.

For the Summer Vegetable Salad

1 cup steamed potatoes, halved
1 cup cherry tomatoes, halved
1 cup sliced cucumber
1 red or green bell pepper stemmed, seeded and diced
1/2 cup thinly sliced onion
1/2 cup Balsamic Vinaigrette
8 cups lettuce, washed and torn into bite-sized pieces
salt to taste
freshly ground black pepper

  1. Combine the potatoes, tomatoes, cucumber, bell pepper, onion slices and half of the Balsamic Vinaigrette.  Season liberally with salt and pepper.
  2. Slice the steaks into thin strips.
  3. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the potato mixture and steak slices on top of the lettuce.

For the Balsamic Vinaigrette

Makes about 3/4 cup

1 tablespoon finely chopped shallots
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1/2 cup olive oil
salt to taste
freshly ground black pepper

  1. Place the shallots, Dijon and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper.

 

 

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Willowsford Conservancy

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