RECIPES
Grilled Steak Salad with Mixed Greens & Cherry Tomatoes SERVINGS: 2
FRESH AND SATISFYING, juicy slices of steak are enhanced with crisp greens and bright ripe tomatoes. Hearty yet refreshing, the bold savoury flavours are complemented by a clean tangy finish.
INGREDIENTS: 8–10 oz steak (such as ribeye, striploin or sirloin) 1 tbsp olive oil 4 cups mixed greens (such as leaf lettuce and baby spinach) 1 cup cherry tomatoes, halved 1 cup cucumber slices or ribbons (optional, for added freshness) Salt and freshly ground black pepper, to taste Simple vinaigrette 3 tbsp olive oil 1 tbsp red wine vinegar or balsamic vinegar 1 tsp Dijon mustard 1/2 tsp honey or maple syrup Salt and freshly ground black pepper, to taste
INSTRUCTIONS: 1. Remove the steak from the refrigerator 20 minutes before cooking. Pat dry and season generously with salt and black pepper on both sides. 2. Heat a skillet or grill pan over medium-high heat. Add the olive oil, then cook the steak for 3–4 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board and rest for 5–10 minutes. 3. In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard and honey until emulsified. Season with salt and pepper to taste. 4. In a large bowl, combine the mixed greens, cherry tomatoes and cucumber (if using). Drizzle with half of the vinaigrette and toss gently to coat. 5. Slice the rested steak thinly against the grain for maxi- mum tenderness. 6. Arrange the dressed salad on plates and top with the sliced steak. Drizzle with additional vinaigrette as desired and serve immediately.
40 | SUMMER 2026 | SAVOUR MANITOBA
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