Mixed Spring Salad with Grilled Steak

Mixed Spring Salad with Grilled Steak

After a long winter, one of the most exciting sights is vibrant red rhubarb emerging from the ground. While rhubarb is often used in sweet treats like pies and crumbles, we’ve taken a savory approach, pairing its tangy bite with creamy fingerling potatoes and a medley of fresh, bright herbs in a refreshing salad.

While we love sliced grilled steak, this perfectly pairs with any Grass Roots pasture-raised chicken, beef, pork or lamb.

 

  • makes:
    4
  • total time:
    15 mins
  • cooking difficulty:
    Easy
  • Tags:

Ingredients

Fresh Italian flat-leaf parsley
1 cup
Fresh tarragon leaves
1 cup
Fresh mint leaves
1 cup
Fresh chives, chopped
1/4 cup
Shallot, finely diced
1
Fingerling potatoes, boiled and cut into thick slices
3/4 lb
Rhubarb stalks, cut into thin slices
2
Lemon juice
2 Tbsp
Olive oil
1/4 cup
Kosher salt
1 tsp
Freshly ground black pepper
1 tsp
Vegetable oil
1 Tbsp

Utensils

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Skillet

Instructions

In a heavy skillet (like cast iron) over medium-high heat, add 1 Tbsp of oil.
Sear the ribeye on each side until it reaches your desired level of doneness.  We suggest 4-5 minutes per side to reach Medium (an internal temp of 140°F). 
Let the cooked steak rest off of the heat for 5-10 minutes. Slice and let cool.

In a large mixing bowl combine the herbs, shallot, potatoes, and rhubarb. Gently toss to mix

In a small bowl, add the lemon juice, and olive oil. Whisk together and pour over the salad.
Season with salt and pepper, garnish with cooled steak and serve immediately.

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