There is something so refreshing about salads in the summer. They are light, healthy, and very satisfying when done right. Lastnight we had an outstanding salad that was just the perfect combination of savory, hearty, and healthy.
Cracked Peppercorn crusted steak, grilled, and sliced on top of field greens with cherry tomatoes, red onion, green bell pepper, dressed in a balsamic vinaigrette and topped with Rogue Creamery smokey blue cheese. Doesn’t that sound amazing? Well, it was.
Ryan was in charge of the steak. We started with grass fed steaks, whole peppercorns, and Worcestershire Sauce. He cracked the peppercorns with a glass so they were coarsely chopped. He covered the steaks in Worcestershire sauce and coated them in the cracked peppercorns. Then he placed the steaks on a smoking hot grill pan to sear them. After cooking them medium rare and sprinkling them with a bit of salt, he took them off the heat and sliced them in thin strips. This can also be done on a regular grill, but since we don’t have one, the grill pan was the next best thing
While he was grilling the steaks, I made the salad. To a large bowl of organic field greens I added half of a red onion-chopped, 1 green bell pepper-chopped, and about 1 C of cherry tomatoes sliced in half. I dressed the salad with a balsamic and olive oil vinaigrette.
And to finish off this already delicious salad, we sprinkled the finished product with Rogue Creamery smokey blue cheese. I love this cheese because it is a mild blue with notes of smoky bacon. It would be fantastic on a burger, but it was the perfect complement to the peppery steak.
This is a fantastic summer salad that is both light and healthy and very satisfying. And the cheese takes it to a whole new level.
Check out some of my other healthy summer salads for a perfect weeknight meal.
Lemon, Basil, and Mint Cold Lentil Salad
Green Bean Salad with Goat Cheese and Dried Cranberries
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