Summa, summa, summa tiiime! Summer is definitely in full swing over here. Our thermometer is reminding us of that with highs reaching over 100* this week, a not-so-gentle-reminer of what time of year it is. Thank you Mother Nature! 🙂
Enter my summer salad. I wanted to create a salad that was light enough for a summer dinner but still help up well with steak… so I added some potatoes! Enough to give you that “steak and potatoes” feel but not enough to put you in a food coma. I used white potatoes in this but you can obviously use sweet potatoes as well. I kept the greens pretty light using arugula and superfood lovers new favorite, watercress. Then I paired it with a light mustard vinaigrette for the perfect balance. The steak personally thanked me after.
As for the meat, I used a bone in rib eye. You’ll want to grill it up and slice it before you serve, make sure to let it rest prior to slicing to retain all of those juices. And since it’s Whole Foods Market One Day Sale Item tomorrow, you can stock up. Trust me, use a good cut of meat for this meal. My idea was to have the salad compliment the meat and it does just that.
And guess what? It’s Whole30 compliant as long a you use apple cider vinegar in the dressing. 🙂
summer steak salad
Ingredients
- 2 ribeye steaks
- 3 C. watercress
- 3 C. baby arugula
- 3 red potatoes or 1 sweet potato diced into bite sized pieces
- 4 shallots sliced
- 1 tsp chopped chives
- 1 tsp chopped thyme
- 1 tsp chipped rosemary
- olive oil to drizzle
- 2 C. cherry tomatoes
- 1/4 C. olive oil
- 1 Tbsp. white wine vinegar or apple cider vinegar
- 1 Tbsp dijon mustard
- Juice from 1/2 lemon
- Salt
Instructions
- Preheat oven to 425*
- Salt all sides of your ribeye and set aside
- In a bowl toss potatoes with olive oil until lightly coated
- Add herbs and salt to taste
- In a baking dish, evenly spread out potatoes into one layer
- In a separate baking dish, add sliced shallots and lightly coat with olive oil and salt
- Place both baking dishes into oven and bake 25-30 minutes until golden brown, flipping halfway through
- In a small bowl whisk olive oil, vinegar, mustard, lemon juice until it emulsifies
- Salt to taste
- Once potatoes and shallot are done set aside to cool
- Meanwhile, prepare grill
- Once coals are done add steak to hot grill and cook about 4-6 minutes on each side, internal temp should be about 150* for medium
- Pull steak off and set aside to rest for 10 minutes
- Once rested, slice steak against the grain into strips
- Assemble salad by layering watercress and arugula, potatoes, shallots and tomatoes
- Drizzle dressing over greens
- Top with sliced ribeye and serve!
