Chop Steak Salad with Smoky Rub and Dried Cherries
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Fire up the grill, gather some fresh ingredients and get ready to celebrate the return of patio season with this delicious summer salad.
Crisp locally grown salad vegetables are tossed with dried cherries and blue cheese, then topped with grilled steak, crispy fried onions and a creamy honey mustard vinaigrette. Believe me, it’s a flavor combination you’ll be craving all season long!
Look for budget friendly CARE Certified cuts of beef in Heinen’s Meat Department, like the coulotte strip steaks I used in this recipe (skirt steak is another great option.). A blend of Heinen’s spices, plus a little brown sugar makes for a super simple and smoky rub that also pairs well with chicken and pork.
Chop Steak Salad with Smoky Rub and Dried Cherries
Servings: 4
Ingredients
For the Steak
- 2 tsp. Heinen's brown sugar, packed
- 1 tsp. Heinen’s smoked paprika
- 1 tsp. Heinen’s chili powder
- ½ tsp. Heinen’s onion powder
- ½ tsp. Heinen’s garlic powder
- ½ tsp. Kosher salt
- ¼ tsp. Heinen’s cayenne pepper
- 1 lb. Heinen’s CARE Certified strip Coulotte steak
For the Crispy Onions
- Heinen’s avocado oil, or other neutral oil for high heat cooking
- ¾ lb. sweet white onions, sliced as thin as possible
- Salt
For the Creamy Honey Mustard Vinaigrette
- ¼ cup Heinen’s organic Dijon mustard
- ¼ cup Heinen’s organic apple cider vinegar
- 3 Tbsp. Heinen’s organic honey
- 3 Tbsp. Heinen’s avocado oil
- 2 Tbsp. light mayonnaise
- Kosher salt
For the Salad
- 10 oz. locally grown lettuce, torn
- 1 pint cherry tomatoes, halved
- 3 mini cucumbers, sliced
- 4 hard boiled eggs, quartered
- ½ cup Heinen’s crumbled blue cheese
- ½ cup dried cherries
Instructions
- In a small dish, mix together the brown sugar and spices. Use your hands to press it into all sides of the steak. Allow the seasoned steak to rest at room temperature for 30 minutes while you prepare the other ingredients.
- In a 10-inch cast iron skillet or heavy sauté pan, pour enough avocado oil to cover the pan by ½-inch. Set the pan over medium-high heat. Insert the end of a wooden spoon into the oil. If the oil immediately bubbles around the spoon, it’s hot enough. Carefully add half of the onions and fry, stirring often, until golden brown and crispy. This will take about 2-4 minutes; watch them closely so they don’t burn. Use tongs or a slotted spoon to transfer the onions to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining onions.
- In a glass jar or bowl, whisk together the mustard, vinegar, honey, avocado oil and mayonnaise until smooth. Season to taste with salt.
- Heat a grill to medium-high; oil the grates. Add the seasoned steaks and grill to desired doneness, about 5 minutes on each side for medium. Adjust the cook times to accommodate your preference for doneness and the thickness of the steak.
- Remove the steak from the grill, cover loosely with foil and allow to rest for 5 minutes before slicing.
- To assemble the salads, divide the lettuce between four plates, followed by the tomatoes, cucumbers, eggs, blue cheese and dried cherries. Top with the sliced steak and crispy onions.
- Serve with vinaigrette on the side.
