Grilled Ontario Beef Summer Salad with Mustard Vinaigrette
Sunny summer afternoons/evenings enjoyed outdoors around the grill are a favourite with our family. A drink in hand, great conversation and a few laughs while we enjoy fresh local ingredients for dinner. This super fresh salad is a favourite for Elaine and me because we can prepare everything in advance, allowing us the opportunity to sit and relax too! The Ontario Beef striploins can be cooked ahead and served at room temperature or cooked just before mealtime and served warm. As the salad is so fresh, I remove the fat from the steaks to keep the beef lean and light as well!
- 2 Ontario Beef Striploin Steaks, fat cap removed, 4 cm thick (1 1/2”). Steaks should weigh approximately 454g (16 oz) with fat and 340g (12 oz)with fat removed.
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
Steak Board Sauce
- 4 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoons finely chopped fresh thyme
- 2 small garlic cloves, minced
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 large garlic clove, minced
- 1 small shallot, minced
- 1 large egg yolk
- 2 tablespoons Dijon mustard
- Zest of 1/2 lemon
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons white balsamic vinegar
- 1/2 cup canola oil
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 1 head of Boston lettuce (living lettuce preferred), leaves separated and cleaned
- 2 small red endive, leaves separated and cleaned
- 1/2 a large red onion, thinly sliced and marinated*
- 340 g (12 oz) multicoloured cherry/grape tomatoes, halved or quartered
- 6 radishes, thinly sliced
- 170 g (6 oz) sugar snap peas, trimmed and halved if large
- 2-3 small celery stalks, sliced on a diagonal
- 9-10 mini cucumbers, halved (or 2 Persian cucumbers, thinly sliced)
- 12 thin asparagus spears, cut into 3-inch pieces, blanched in boiling water for 3 minutes, then transferred to an ice bath to cool
- 1 cup frozen corn kernels (peaches & cream preferred), blanched in boiling water for 3 minutes, then transferred to an ice bath to cool
- 115 g (4 oz) Gorgonzola (or other creamy blue cheese)
- Maldon salt
- Freshly ground pepper
Season the steaks
Mix steak spices together in a small dish. Remove steaks from fridge, season with spice blend on both sides let sit at room temperature for 20 minutes.
Prepare board sauce
Place all ingredients on a board and using a knife, chop to blend and combine. Spread board sauce evenly across the board and set aside until steaks are done.
Make the vinaigrette
In a food processor, combine the first 7 ingredients with 1 tablespoon of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another tablespoon of water. Season with salt and pepper.
Preheat the grill
Heat grill on high
Prepare the vegetables
Clean and cut vegetables
Prepare the steaks
Place steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
Flip steaks and continue to grill 4 to 5 minutes for medium-rare (internal temp. of 135 °F), 6 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).
Place steaks directly on board sauce and let rest 5 minutes before slicing.
Slice meat thinly across the grain, turning each slice in the board dressing to coat, then serve.
Assemble the salad
On a large platter, lay out the lettuce, then add piles of the other ingredients. Season with salt and pepper. Serve with a bowl or jar of the vinaigrette.
Total: 40 mins
Want to learn more about the different cuts of beef that could also be used in fresh summer meals, check out the Ontario Beef website: https://www.ontbeef.ca/buying-beef/cuts-of-beef/
Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.
In addition to this Grilled Ontario Beef Summer Salad with Mustard Vinaigrette recipe, you can find more of my favourite Ontario Beef recipes here.