Beef, Main Attraction, Salads

Annapolis Valley Summer Steak Salad with Lime Dressing

20045505_1718106371550786_1697526615102676033_o

20045505_1718106371550786_1697526615102676033_oHere’s a recipe designed to bring out the inner artist in you! This dinner salad practically begs you to add your own creative flair. Swap in whatever is fresh and beautiful at the market for the vegetables I call for, and arrange them creatively on individual plates. Steak is a mere suggestion, this would also be great with grilled chicken, seared scallops, shrimp or mackerel. The zingy Thai-inspired dressing and fresh herbs of the season combine to bring you unbeatable flavour. Bonus: it’s served at room temperature, so it’s wonderful for warm Annapolis Valley nights (and for fiddling with to get that perfect instagram photo).

Annapolis Valley Summer Steak Salad with Lime Dressing

For the Dressing:

Juice of 1 Lime

2 tablespoons Cider or Rice Vinegar

2 tablespoons Brown Sugar

3 tablespoons Fish Sauce

¼ cup Peanut or Canola Oil

For the Salad:

1 lb. (454g) Top Sirloin or other tender Steak

1 teaspoon Salt

1 teaspoon Peanut or Canola Oil

8 oz (225g) Mixed Greens, Spinach or Baby Kale, washed and dried

1 English Cucumber, sliced

1 Red Pepper, thinly sliced

1 pint Sugar Snap or Snow Peas, sliced on the diagonal

½ bunch Green Onions, sliced thinly on the diagonal

a handful each of Basil, Cilantro and Mint, chopped

¼ cup chopped Peanuts

¼ cup toasted Sesame Seeds

Sriracha Sauce

To make the dressing, whisk the lime juice, cider vinegar, brown sugar, fish sauce and oil until combined.

For the salad, rub the steak all over with the salt and oil and preheat the grill or a cast iron skillet to medium-high. Grill the meat to medium rare or your desired doneness, then set aside to rest.

Place the salad greens and two-thirds of the dressing in a large bowl and toss to coat. Divide among four plates. Top with the cucumber, red pepper, peas, green onions, herbs, peanuts and sesame seeds, arranging them anyway you find pleasing to your eye. Drizzle each salad with the remaining dressing.

Thinly slice the steak and divide among the salads, fanning the slices out. Serve with the sriracha sauce so each diner can add the amount of heat they like.