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Steak Salad with Dark Cherry Balsamic Dressing

Servings 4 servings
Author Andrea Wyckoff

Ingredients

  • 4 grass-fed NY steaks
  • salad greens 4 servings
  • 1/2 sliced red onion
  • 1 small avocado sliced
  • 1/4 cup dried cherries chopped
  • garnish: edible wildflowers
  • 1 batch Dark Cherry Balsamic Dressing
  • Dark Cherry Balsamic Dressing:
  • 1/4 cup dried cherries see notes for fresh cherries
  • 1/4 cup to 1/2 water
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon lemon juice
  • 1/4 cup olive oil or avocado oil
  • pinch sea salt
  • few drops liquid smoke or use smoked sea salt
  • 1 clove small
  • 1/2 teaspoon mustard
  • teaspoon optional: 1 maple syrup
  • in For AIP: omit mustard use smoked sea salt place of liquid smoke

Instructions

  1. First make the salad dressing by blending the dark cherry balsamic dressing ingredients together. Start with 1/4 cup water, and add a little more water as needed until you reach desired thickness and creaminess.
  2. Prepare salad greens, and slice onions and avocado. Chop additional dried cherries.
  3. Rub steaks with olive oil and sea salt and let sit out for 30 minutes. (To keep my hands clean when camping, I pour the olive oil into a casserole dish with the steaks, sprinkle on the sea salt, and use a fork to turn the steaks over and cover in oil.)
  4. Heat up the grill.
  5. When grill is hot, add steaks, then close grill cover. Cook time will vary depending on how thick your steaks are. For 3/4 inch steaks done medium, I cook the steaks 5 minutes on the first side, then flip for another 3 to 7 minutes, depending on how you'd like the steaks cooked. For medium you want to reach an internal temp of 140*F (130*F for medium rare). Then remove steaks from heat and rest on a plate with a foil "tent" to keep heat in for another 5 minutes.
  6. Slice steaks and serve over salad greens with onions, avocado, dried cherries, edible flowers, and drizzle the cherry balsamic dressing over top. Serve with a glass of Cabernet Sauvignon.

Recipe Notes

If using fresh cherries, sub 1 cup pitted fresh cherries for 1/4 cup dried cherries, and omit added water.