Steak-saladWhen it comes to farmers’ market visits, I’m ashamed to say that I hibernate like a bear.  I stay indoors, hunkered down in front of my laptop, ordering butternut squash and broccoli crowns from Fresh Direct and pretending I’m OK with it.  I do love the farmers’ market, but for most of the winter, it’s just too cold and dreary to head outside for the predictable assortment of apples and root vegetables.

But this weekend, the skies parted, and we were gifted with one of those glorious near-spring days.  The kind of day that puts a bounce in your step and jumpstarts you out of your bad habits.  It’s such a treat to live near the Union Square Greenmarket in New York City. Not only do I love to walk around the many stalls, but the kids also have a blast checking out all the crazy produce.  Purple carrots, candy cane-colored potatoes, and of course the massive containers of their favorite Honeycrisp apples.


We eat a ton of salads at home (usually the adults although miss Lauren is becoming quite the salad lover herself).  Not dainty light salads, but hearty salads with roasted salmon, grilled tuna, or seared steak.  Given that we’re still in the tail end of winter, I didn’t see many greens to satisfy my craving, but one vendor had plenty of indoor-grown micro greens – a beautiful mix of mustard greens, kale, and arugula.

For steak salads, I generally like the thinner cuts.  Although not everyone loves skirt steak, I’m a total sucker for it.  I like its chewiness and beefy flavor.  But when skirt isn’t available (like this weekend), flank is a good substitute.  I pound mine a little thinner so that I can cook the whole thing on our grill pan and get some nice char. Oh the things I do for some nice char.  Generally, grilled meat in my house means a frantic Sam racing to tell everyone that “mommy set off the smoke machine” (again), the dog barking, and me jumping up and down trying to wave blue smoke out a window that’s 25 feet away.  This isn’t dinner party food, that’s for sure, but it’s family food…the food that hopefully my fully-grown kids will appreciate some day, way, way down the road.

Steak salad with micro greens
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. For the quick-pickled onions
  2. 1 small red onion, sliced
  3. 3 Tablespoons white wine vinegar
  4. 1 Tablespoon sugar
  5. 1 teaspoon salt
  6. For the dressing
  7. 1 Tablespoon whole grain mustard
  8. 3 Tablespoons white wine vinegar
  9. Salt and pepper to taste
  10. 6 Tablespoons olive oil
  11. For the salad
  12. 1 lb steak, either flank (lightly pounded with a meat mallet), or skirt
  13. 2 Tablespoons olive oil
  14. A few big handfuls of micro greens or baby arugula (about 6-8 ounces), preferably organic, washed and dried
  15. Salt and pepper
  1. For the quick-pickled onions
  2. Put the onions in a small bowl with the next three ingredients and set aside, tossing once in a while for 20 minutes. After 20 minutes, drain the onions
  3. For the dressing
  4. While the onions are pickling, in a large bowl, whisk together the mustard and vinegar. While whisking, slowly drizzle in the olive oil. Season with salt and pepper.
  5. Preheat grill to med/high
  6. Season the steak to taste with salt and pepper, drizzle with olive oil, and throw on your grill or pan for about 4 minutes per side until cooked to desired doneness (I like mine medium)
  7. When steak is done, remove it to a cutting board and let rest for 10 minutes.
  8. While the steak is resting, put your arugula and quick-pickled onions in the bowl with the dressing, and toss.
  9. Once steak has rested, carve against the grain in thick slices, and plate on a large platter. Top with the greens and serve.
  1. This makes enough salad for a large dinner for two, or 4 smaller servings. Would be delicious with some crusty bread, plain, or grilled with olive oil and rubbed with a clove of garlic before sprinkling with salt.
Feed me dearly
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