Big Lost Steaks are mouthwatering on their own, but they also taste great in a salad!
Our tender juicy steak paired with a creamy balsamic dressing, covering a crisp, fresh salad is a simple yet delicious dinner for every steak lover. To make:
Creamy Balsamic Dressing
Ingredients
- 4 cloves garlic, peeled, smashed
- ½ cup extra-virgin olive oil
- ⅓ cup balsamic vinegar
- 1 tsp Big Lost Honey
- ½ tsp kosher salt
- ¼ tsp fresh black pepper
Instructions
- In a small saucepan over medium heat, cook garlic and oil, stirring occasionally, until garlic is fragrant and softened, 5 to 7 minutes. Let cool slightly.
- Transfer garlic and oil to a blender. Add vinegar, granulated sugar, salt, and pepper and blend until very smooth. Pour into a jar and refrigerate until ready to use. Dressing can be made 1 week ahead.
Big Lost Steak Salad
Ingredients
- 1 medium red onion, cut into ½ slices
- 1 tsp extra-virgin olive oil
- 1 Big Lost Beef Steak
- Salt & fresh ground pepper
- 5 oz baby arugula and/or baby spinach
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 4 oz blue cheese, crumbled
Instructions
- Prepare a grill for medium-high heat; heat 5 minutes and clean grates well. Drizzle onion with oil; season with salt. Generously season steak with salt and pepper.
- Grill onions, turning once, until char marks appear, 2 to 3 minutes per side, and grill steak, turning occasionally, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, about 6 minutes per side. Transfer onions and steak to a cutting board. Let cool slightly. Thinly slice steak against the grain.
- On a large platter, arrange arugula or spinach. Top with steak, onions, avocado, tomatoes and blue cheese. Drizzle with dressing before serving.
