Steak Salad

We love pairing quick cooking steak, tender greens, and just boiled roots for a hearty but not heavy meal.

Print this page


4 oz steak per person (roughly 2 flat iron steaks)
1 lb potatoes or sunchokes, boiled and cut in half
1 bag tender greens
1/2 lb cherry tomatoes or Italian brined cherry tomatoes, sliced in half
2 radishes, sliced thinly
1 bottle creamy mustard dressing


  1. Heat a large frying pan over high heat until smoking hot then reduce the heat to medium
  2. Sear the steak for four minutes on each side to cook to medium rare
  3. Remove from the pan, and let rest in a warm place
  4. Add a glug of neutral oil to the frying pan and pan fry the already boiled roots, sprinkling with salt, and cook until golden brown
  5. While the steak rests and the roots cook, dress the greens, tomatoes, and radishes with a dash of creamy mustard dressing, sprinkle of salt, and grind or two of black pepper
  6. Slice the steak into thin strips and serve with the salad and pan fried roots