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
Ingredients
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.