Summertime Seared Steak Salad

Servings

4-6

It’s summertime-you're outside, maybe out at the cabin or relaxing by the lake, and the last thing you want is to spend hours in a hot kitchen. When you’re craving something refreshing yet satisfying, this Summertime Seared Steak Salad is the perfect answer. It’s light, flavorful, and hearty enough to fuel all your warm-weather adventures. The accompaniments listed below are just suggestions- feel free to add what’s fresh, skip what’s not, and make it your own. Whether you’re serving this up for a lazy lunch, a casual dinner on the deck, or packing it up for a picnic by the water, this seared steak salad is as adaptable as your summer plans.

Summertime Seared Steak Salad

Ingredients

  • 1 1/12 lb Thousand Hills Tenderloin Tips

  • 1 tbsp balsamic vinegar 

  • 1 tbsp Worcestershire sauce

  • 1 tbsp garlic, minced 

  • ½ cup olive ilo 

  • 1 head romaine or iceberg lettuce 

  • ¼ red onion, thinly sliced 

  • 2 tbsp blue cheese, crumbled

  • 2 tbsp sharp cheddar, shredded 

  • ½ cup cherry tomatoes, halved 

  • ½ cup sweet corn

  • 1 avocado, diced

  • ½ cup pepitas

  • ½ cup seasoned croutons 

  • Ranch 

  • Balsamic vinaigrette

  • 1000 island blue cheese 

Directions

  1. Start by rinsing the tenderloin tips and patting them dry. Place them in a bowl with balsamic vinegar, Worcestershire sauce, and minced garlic. Let the beef marinate at room temperature for at least 30 minutes, or up to 2 hours if you have the time- the longer it sits, the more flavorful it becomes.

  2. Heat a cast iron skillet or another heavy bottomed pan over medium-high heat. Working in batches, sear the marinated beef for 3-4 minutes, or until cooked through and nicely browned. Be careful not to overcrowd the pan- giving the meat space ensures a proper sear instead of steaming. That golden crust adds incredible depth of flavor. 

  3. Once seared, transfer the beef to a plate and let it rest while you prepare the lettuce. 

  4. Prepare the lettuce by trimming off the ends and any witted or unwanted leaves. The romaine can be cleaned and simply cut in half. 

  5. Top each iceberg or romaine with the seared tenderloin tips, your favorite accompaniments and dressings.