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Grilled New York Steak Salad with Goddess Dressing

Mandy Tanner

Servings

2 to 4

Prep Time

30 minutes

Cook Time

1 hours

Category

Steak

The long days of summer are the perfect time to fire up the grill and take advantage of the local bounty of vegetables, like sweet corn and heirloom tomatoes. The Grilled Steak Summer Goddess Salad includes summer vegetables and Snake River Farms Gold Grade NY strips for a meal that is both hearty and refreshing.

Grilled New York Steak Salad with Goddess Dressing

Ingredients

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    • 1 bunch Italian parsley, about 1 cup, a few leaves reserved for garnish
    • 1 cup arugula greens
    • 1/4 cup mayonnaise
    • 1/4 cup buttermilk or sour cream
    • 1/4 teaspoon garlic powder or 1 roasted garlic clove
    • 2 teaspoon capers, drained, optional
    • 1/2-1 lime, juice and zest, as desired
    • 2 tablespoons olive oil
    • Salt, as desired
    • Pepper, as desired

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    • 1 American Wagyu Gold® New York strip

    • 2 teaspoons Snake River Farms Signature Steak Seasoning

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    • 2 ears of summer corn, silks removed
    • 1/2 head Romanesco or cauliflower, cut into 1-inch thick steaks
    • 2 tablespoons olive oil
    • 1 cup small summer heirloom tomatoes, or cherry and grape tomatoes, halved
    • 1 red bell pepper, cut into ½ inch pieces
    • 1 ripe avocado, cubed
    • 1 lime, cut into wedges for garnish
    • 3 cups mixed greens, such as arugula and spinach
    • Salt, as desired
    • Pepper, as desired

    Directions

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      1. Combine all ingredients in a blender and blend until smooth. *Start with juice of ½ lime and ¼ tsp of each salt and pepper. Adjust seasonings as desired. Yield: 1 ¼ cups dressing, refrigerate any extra.

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      1. Season the steak with SRF Signature Steak Seasoning and let sit at room temperature for at least 20 minutes before grilling.
      2. Preheat grill to 250 to 275°F if reverse searing, or alternatively start with high heat, 450°F. To reverse sear, smoke the steak for about 20 to 25 minutes or until the internal temperature reaches 110 to 115°F.
      3. Grill the steak over high heat to desired internal temperature. Remove the steak from the grill and allow to rest 5 to 10 minutes before slicing and serving.

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      1. Drizzle the corn cobs and Romanesco with olive oil, season with salt and pepper if desired.
      2. At the same time the steak cooks over high heat, grill the corn and Romanesco for 10 to 15 minutes, turning occasionally.
      3. Remove the corn and Romanesco from the grill. Carefully cut the corn kernels off the cob. Cut the Romanesco into bite sized pieces.
      4. When ready to serve, slice the steak. Arrange the greens on a large platter, and top with grilled corn, Romanesco, tomatoes, avocado, bell peppers, a lime cut into wedges, and top with thinly sliced SRF Gold™ New York Steak.
      5. Drizzle with Goddess Dressing and sprinkle with salt, pepper, and the reserved parsley leaves.
      6. Enjoy!