Summer Steak Salad with Fresh Herb Vinaigrette


Lofty, bold statement, I know, but this here Fresh Herb Vinaigrette is hands down the best dressing I’ve ever thrown together, friends. It’s a flavor bomb, in the lightest, most gorgeous way possible….and will be a new staple in my kitchen without a doubt!  


And when you drizzle in on the whole crunchy romaine, summer-ripe tomato, creamy avocado, tangy bleu, sweet corn deal you just might loose your marbles. 

But when you add perfectly grilled, savory steak to the mix….and a bit of toasted pine nuts for crunch…I can’t. I just can’t. 


Speechless….Likely because my mouth will be stuffed full of this wonder as much as humanely possible this summer.

Twenty five thumbs up for this one, guys!!!! 

Summer Steak Salad with Fresh Herb Vinaigrette 

Ingredients 

For the Vinaigrette

1 1/2 Cups Parsley Leaves

1/2 Cup Basil Leaves

1/4 Cup Cilantro Leaves 

1 Garlic Clove

1/4 Cup Cider Vinegar

2 Teaspoons Honey

1 Teaspoon Dijon Mustard

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper 

3/4 Cup Extra Virgin Olive Oil 

For the Salad

1 Head Leafy Romaine, chopped 

2 Ears Peeled and Cleaned Sweet Corn

1 Avocado, diced

1 Heaping Cup Cherry Tomatoes, halved

1/2 Cup Freshly Crumbled Bleu Cheese

2  1/4-1/2 Inch Thick  New York Strip Steaks

1 Tablespoon Olive Oil

1/4 Cup Toasted Pine Nuts

Directions  

For the Vinaigrette 

Place parsley, basil, cilantro, garlic, vinegar, honey, Dijon, salt and pepper into the bowl of a food processor and run the motor until combined. With the motor running, stream in the Olive Oil and process for one minute. Serve immediately or store in a glass jar in the refrigerator for up to four days.

For the Salad

Preheat outdoor grill over medium high heat. Rub the steaks with olive oil and season both sides liberally with salt and pepper. Place steaks and corn on the grill. Cook steaks for about 8-10 minutes total, flipping halfway when the first side is nicely charred. Remove from heat and let sit uncovered for 10-20 minutes to rest. After resting slice the steaks against the grain into strips. 

Cook corn until nicely charred all over, turning often as it browns. Remove from grill and slice the kernels off of the cob.

Lay romaine on a serving dish and top with corn, avocado, tomatoes and bleu cheese. Top with sliced steak and sprinkle with pine nuts. Drizzle the vinaigrette over the top and serve. Serves 4 as a main course.

Potato Gratin with Poblanos, Pancetta and Corn

SONY DSCHow about this weather, friends?  It’s so random this time of year.  Mornings feel like fall at its finest:  cool, crisp air perfect for that cozy sweater.  Head into afternoon and the sun is blazing and the temps are rising forcing you to tear that sweater off as quickly as you can.  Part summer, part fall, no?

And this gratin is right there with the weather these days.  Part summer with those farm fresh poblanos, potatoes and corn.  Part fall with that comfort an warmth.

SONY DSC Continue reading

Steak Balsamic Summer Panzanella

SONY DSC

Well now if this doesn’t scream my husbands name, I’m not sure what does.  This, right here, is one of his very favorite meals…and I have to admit, he has pretty darn good taste.

Lets just start this party immediately, guys.  There’s a lot of celebrating to do, no sense in wasting anyones time.

First, we’ve got grilled bread.  No, wait.  Glazed with olive oil, grilled, crunchy on the outside slightly crisp on the inside bread.  And you know, I don’t eat much bread on the regular.  But this bread right here?  ALWAYS an exception for this girl.  Continue reading

Quick + Easy Garden Fresh Salsa

SONY DSC

There really is no excuse not to make this stuff.  It takes about as much time as it takes to open up a jar of salsa from the market and, well, I don’t need to tell you how the taste compares, right?

We all know how delicious fresh salsa is.  And when the tomatoes, peppers and onions are as fresh and perfect as it comes it really is just the most unbeatable condiment on the planet, in my humble opinion.  Gobs of garlicky, acidic, sweet, spicy flavor…yes, please, I’ll go right ahead!  Continue reading

Grilled Chicken Mediterranean Bowls

SONY DSC

Summer is officially halfway over you guys.  Each year around this time I seem to begin easing into fall mindset; it’s a  point of bittersweetness thinking about what’s shortly ahead.

School.  Structure.  Less daylight.  Earlier bedtimes.  More responsibility.  And quite honestly, each time around this year, that all tends to sound slightly appealing to me.  As much as I adore our summers here in MN, the fall brings so much wonderful newness.  The scenery is impeccable.  The crisp air and lack of mosquitos are like a dream.  The kids getting into a new routine and their utter excitement about school is so uplifting.  And schedules…you know I love a solid, predictable schedule 😉

But before all of that comes, while things are still warm and sticky and loosey-goosey, please, please, I beg you, do me a favor?  Celebrate these last days of summer in your kitchen and make this dish.  It’s sheer delight; summer at its very very very finest.  And if you have even the slightest love for Mediterranean flavor, this is absolutely for you. Continue reading

Cheesy Mexican Zucchini Boats

SONY DSC

Truth:  my family has about had it with zucchini, I am afraid.  As promised, I am dedicating this entire week on the blog to zucchini-because man, it’s everywhere and it’s just got to be utilized.  So, as one would assume, I have been testing zucchini recipes left and right in my kitchen for the last couple of weeks.  Some failed miserably, some were just mediocre, and some wowed us and actually convinced me that my children like zucchini; these Cheesy Mexican Zucchini boats were one of those.

SONY DSC

I shared the recipe on KARE11 a couple of days ago and it was such a great time.  I always love spending afternoons around there-the people are just so darn friendly, the work space is so far beyond most local TV station kitchens, and it’s a total excuse for me to get out and ‘work’ outside of my own kitchen; so fun!  Click here to see the video if you didn’t catch it. I’m happy to say the recipe was totally loved by all! Continue reading