I’m doing the happy dance again! Twice in two weeks! This salad is my new addiction. Hmmm, how can I describe it to you? There is the deliciously spicy, peppery bite of medium-rare, juicy steak mixed with the scrumptious sweetness of carrots and beets roasted in pure maple syrup, and the natural sugars of the onion are only accentuated when roasted as well. The farm fresh romaine lettuce and toasted walnuts add some crunch, the goat cheese gives you that unexpected tart flavour and creamy texture and those cute little pea tendrils offer a slightly sweet flavour and nutty undertone. This is the healthy deliciousness of summer all on one plate!
Nicholyn Farms has some delicious peppercorn steak so I didn’t have to do a thing to it. If you can’t find a prepared peppercorn steak at your market, simply crush 2-3 tablespoons of peppercorns slightly, either using a mortar and pestle or a rolling pin; lightly rub them into the steak and marinate a minimum of one hour. Be sure to include enough to form a nice crust when it cooks.
This steak was inspired by the beautiful, fresh produce at the farm. When I saw the golden beats and tri-coloured baby carrots I was so excited!
They also had some fresh, organic garlic that I’ve used in an upcoming recipe. Don’t you love that freshness! I chose romaine for my greens because I had a lot of flavours going on but I think some dandelion greens might be fun as well. If you love your arugula and spinach, go for that too – it’s all a matter of pleasing your own taste buds and the more you can experiment with a recipe, the better. That’s the key to developing a love for cooking – find your own path and don’t be afraid to try something new. And then with each success, you develop the confidence to truly go for it!
Can you believe I made this salad again the very next day?! I was dreaming about it when I went to bed and it was the first thing I thought about when I woke up. I haven’t eaten red meat in years but when you can find grass-fed beef, your taste buds celebrate. I had forgotten how simply delicious it can be and I’ll be including it in my menus regularly.
I truly hope you’ll try this and let me know what you think. Thank you to many of my new readers for your emails and positive comments. It truly motivates me when I’m standing in my kitchen, scratching my head and wondering what to create next! Cheers!
- 4 small (6 oz each) steaks (your choice of cut). Larger steaks are fine, too. You’ll need approximately 6-8 thin slices per plate.
- 2 – 3 tablespoons black and white peppercorns, lightly crushed
- 1 tablespoon unsalted butter
- 2 tablespoons maple syrup
- 1 sweet onion, cut in medium sized chunks
- 3 medium sized beets, washed, peeled and sliced thinly
- 16 baby carrots, washed, peeled, ends trims (if you don’t have baby carrots, you’ll want to cut them up into sticks or slice them)
- 1 head of romaine lettuce, washed, trimmed (spinach, dandelion greens or your favourite green will work)
- 1/4 cup goat cheese, crumbled
- handful of walnuts, lightly toasted
- 2 tablespoons balsamic vinegar
- handful of pea tendrils or bean sprouts (optional)
- Preheat oven to 350 F. Line a baking sheet with tin foil and place onions and carrots on it, spreading evenly.
- Drizzle onions lightly with olive oil, salt and pepper. Drizzle carrots with maple syrup, salt and pepper. Roast for 15 minutes.
- Drizzle beets with maple syrup and add to baking sheet or use a separate one. Roast for an additional 15 minutes. If they are not sliced very thinly, they’ll require more time.
- Heat cast iron or heat resistant pan on high heat with butter. When butter begins to sizzle, add steak and cook on medium high for 2- 3 minutes per side, depending on the thickness. Check for doneness at 130 – 135F. If you want it medium, 140 -145F
- * A note about timing – You’ll want to cook your steak while the onions and carrots are cooking. Let it rest while the beets are cooking. It will be ready to slice when beets are done.
- While beets are cooking, arrange your lettuce on the individual plates with goat cheese and walnuts. Add steak slices, carrots, walnuts and onions. Top with pea tendrils or sprouts if desired.
- Drizzle lightly with balsamic vinegar.