Enjoy this steak salad recipe, which utilizes Juniper restaurant's own balsamic vinaigrette dressing and is paired with a fresh, locally-sourced summer salad.
Ingredients
- 1 rib eye or N.Y. strip Yon Family Farms steak
- Few pinches of salt and pepper
- 3 tablespoons butter
- ¾ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons local honey
- Salt and pepper to taste
- 2 cups Titan Farms assorted lettuces
- 1 Titan Farms peach, pit removed, sliced or chopped
- ¼ cup Trail Ridge goat milk feta, cut into 1-inch pieces
- 2 small Roasted Warbler Creek beets, chopped
- 2 Pascalina Farms radishes, sliced thin
- 1–2 local tomatoes, sliced into wedges
Instructions
Preheat oven to 500° (if finishing in oven).
Heat a seasoned cast iron skillet to hot. Add butter and swirl to coat. Add steak (place it in pan away from you so you don’t get splattered). Let steak cook for 2 minutes. Using tongs (never pierce meat with a fork), flip the steak. Cook for 2 more minutes.
Finish in oven or on stove top to desired internal temperature.
For the dressing and salad:
Combine ingredients in a container with a good-sealing lid. With lid on, shake vigorously. The oil and vinegar will separate after sitting a few minutes; shake to recombine before dressing salad.
Spoon desired amount of dressing over salad.
Serve steak over chopped greens with your choice of local vegetables, fruits and cheeses.
Recipe per serving
