Summer Steak Salad with Blue Cheese & Grilled Onions

With a combination of steakhouse flavors and fresh farmers’ market produce, this salad is our new go-to for a summer lunch or dinner.

INGREDIENTS

– 4 Verde Grass-Fed Strip Steaks, sliced across the grain

– 1/2 cup olive oil, plus 1 tablespoon for toasting pine nuts

– 1/4 cup red wine vinegar

– 1 teaspoon Dijon mustard

– 10 oz. mixed greens

– 2 yellow onions, sliced ¼-inch thick

– 1 English cucumber, sliced

– 4 radishes, thinly sliced

– 4 tablespoons blue cheese crumbles

– 2 tablespoons pine nuts

– Salt and pepper to taste

DIRECTIONS

– Season steak with salt and pepper to taste.

– While the steak is coming to room temperature, prepare the dressing. Whisk together olive oil, red wine vinegar and Dijon mustard. Season with salt and pepper to taste. Set aside.

–  Heat grill and grill steak to your desired doneness. Set aside to rest.

– While steak is grilling, place onion slices on the grill.

– Grill onions for 5-7 minutes per side until softened and charred. Set aside.

– Add pine nuts to a dry skillet. Heat for approximately 3 minutes over medium heat. Stay by the stove and stir occasionally, until the pine nuts are golden.

– To assemble the salad for each person, add mixed greens into their bowl. Toss in radishes, cucumbers, ¼ tablespoon of the pine nuts, 1 tablespoon of blue cheese crumbles, grilled onions, and sliced steak.

– Drizzle with desired amount of dressing and serve!