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Summer Steak Salad with Strawberry Dressing-- An easy, light, and refreshing summer salad that you can make ahead and not waste any summer sun! frostingandfettuccine.com
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Summer Steak Salad with Strawberry Dressing

Throw away that bottled dressing! Introducing Summer Steak Salad with Strawberry Dressing-- An easy, light, and refreshing summer salad that you can make ahead and not waste any summer sun! frostingandfettuccine.com

Ingredients

  • For the salad:
  • 2-3 Rib eye boneless steaks, about 1.5 lbs total
  • 1 tablespoon vegetable oil
  • 2 tablespoons olive oil
  • 1, 16 oz bag frozen corn
  • 2, 10 oz bags shredded white cabbage
  • 8-10 radishes, thinly sliced
  • 3-4 scallions, sliced thin
  • 1 avocado, pitted and diced small
  • Handful of wasabi peas
  • Salt and pepper to taste
  • For the dressing:
  • 10-12 strawberries, washed and chopped small, equal to 1 cup
  • 2 tablespoons, plus 1 teaspoon granulated sugar, separated
  • cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons orange juice
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Preheat your oven to broil.
  • Meanwhile, heat a large skillet or grill pan over high heat, and add in the canola or vegetable oil.
  • Season your steaks with salt and pepper, and sear for 3-4 minutes on both sides until the outside is dark brown and the inside is cooked to medium rare.
  • Remove to a plate and let the steaks rest for 10 minutes.
  • Prepare a sheet tray with parchment paper.
  • Pour the frozen corn on the tray and spread the corn out as best as possible.
  • Drizzle with the olive oil and season with salt and pepper.
  • Broil for 10-15 minutes, until some kernels are black and crispy.
  • Remove and let cool.
  • In a large bowl, start to combine the salad ingredients, and slice the steak into thin strips.
  • Prepare the dressing.
  • In a small food processor or blender, add the strawberries with 1 teaspoon of sugar and pulse until there are no big pieces left.
  • Add in the rest of the ingredients and pulse to combine.
  • Pour over the salad.
  • Store the rest of the dressing in a jar or small container, will keep for 2 weeks!

Notes

Dressing make about 1 1/4 cups.
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