We eat a lot of salads that morph as the seasons change. In the spring, when the days get longer and the snow starts to melt, we seek light but satiating salads to replace the starch heavy meals of winter.
This salad is reminiscent of a nicoise salad that utilizes one of the first fruits we harvest on the land here. Rhubarb gets simmered slowly and turned into a tangy dressing that helps cut through the steak that shines in this bulky salad.
Use whatever fresh vegetables you have on hand and incorporate herbs and flowers into the dish whenever possible. I ended up adding Colt's Foot after the photo was taken, a delicious spring edible.
Springy Steak Salad
- 1 large handful of arugula per person
- 1/4 cup thinly slices red onion
- 1/2 cup freshly shucked peas
- 1 jar pickled grenbeans or preferred cultured vegetables
- 6 ounces of grass fed flank steak
- 2 hardboiled eggs
Pumpkin Seed Oil Vinaigrette:
- 2 tablespoons toasted pumpkin seed oil
- a splash of lemon juice
- 1/4 cup sherry vinegar
- 2 tablespoons freshly chopped parsley
- pinch of sea salt
- freshly cracked black pepper
- Hard boil some eggs. Best to do a bunch at once so you can use them for various meals over the next few days. Use your preferred method or chick HERE for my recipe.
- Heat a heavy bottomed skillet over medium high heat. Add a few tablespoons of lard or ghee.
- While the pan heats, season the steak well with sea salt and black pepper. Be sure o season both sides. Carefully add the stem to the pan and depending on the thickness and your preferred doneness, sear on both sides for 2-4 minutes per side. Once cooked, place onto a cutting board and let rest for a few minutes before slicing against the grain.
- Next make the dressing. Either add all the ingredients to a jar, over and shake, or whisk together in a bowl until well combined.
- Cover each dish with a pile of greens then sprinkle the veggies around the plate.
- Top with the sliced steak and 1 or 2 hard-boiled eggs.
- Drizzle with the dressing and enjoy!