Zimmy's Nook

@zimmysnook

striploin steak

Grilled Ontario Beef Summer Salad with Mustard Vinaigrette

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A bright and colourful grilled beef salad. Ribbons of medium rare beef are place in the middle of the tray and is surrounded by stack/piles of fresh vegetables, salad dressing and blue cheese.

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!

Ingredients
Steaks
  • 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
Vinaigrette
  • 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
  • Pepper
Salad
  • 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
Preparation
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.

Medium rare slices of Ontario beef on a wood (bark still on the edges) board. The beef is resting in a board sauce and will be added to this grilled beef salad.
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
Serves: 4-6

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.

A bright and colourful grilled beef salad. Ribbons of medium rare beef are place in the middle of the tray and is surrounded by stack/piles of fresh vegetables, salad dressing and blue cheese. My arm is reaching in and I'm wearing a grey top with the Ontario Beef logo on the arm.

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

In addition to this Grilled Ontario Beef Summer Salad with Mustard Vinaigrette recipe, you can find more of my favourite Ontario Beef recipes here.

Have a delicious day! James (aka Zimmy) & Elaine

Sizzling Steak Fajitas

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Slices of steak are laid on top of cooked peppers and onions on the Ooni grizzler plate.

Sizzling Steak Fajitas. Trimmed the fat and crosshatched a couple of striploins, then marinated for 2.5 hours before searing on a cast iron in the Ooni outdoor oven. While the steaks rested, sautéed the onions, and cooked down the peppers, before serving everything on the sizzling cast iron with Pico de Gallo, guacamole and sour cream.

For serving: Surround the hot Grizzler plate (on its wooden base) with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Watch how these Steak Fajitas were made here.

This recipe was cooked & served on the Ooni Dual Sided Grizzler Plate using my Ooni Koda 16 oven. Proud Onni Ambassador. Opinions in this post are always my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Slices of steak are laid on top of cooked peppers and onions on the Ooni grizzler plate.

Sizzling Steak Fajitas

Trimmed the fat and crosshatched a couple of striploins, then marinated for 2.5 hours before searing on a cast iron in the Ooni outdoor oven. While the steaks rested, sautéed the onions, and cooked down the peppers, before serving everything on the sizzling cast iron with Pico de Gallo, guacamole, and sour cream.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Marinating Time 3 hrs
Total Time 3 hrs 40 mins
Course Dinner, Game Day Snack, Main Course
Cuisine Mexican
Servings 5 -6 people

Equipment

Ingredients
  

Marinade Ingredients

  • 2 cloves garlic minced
  • 1 teaspoon fresh lime zest
  • 1 teaspoon fresh orange zest
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons Worcestershire sauce
  • ½ tablespoon minced fresh jalapeño
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon Kosher salt

Fajita Ingredients

  • 2 x 16 oz striploin steaks trimmed of all visible fat and gristle (minimum 1.5” thick)
  • 1 small red onion sliced into 1/4” strips
  • 1 small yellow onion sliced into 1/4” strips
  • 1 small green bell pepper sliced, 1/4” strips
  • 1 small red bell pepper sliced, 1/4” strips
  • 1 small orange bell pepper sliced, 1/4” strips
  • 1 small yellow bell pepper sliced, 1/4” strips
  • 1 medium jalapeño thinly sliced circles
  • Olive oil
  • Kosher salt & freshly ground pepper

For serving

  • Guacamole store bought, or make fresh
  • Pico de Gallo store bought, or make fresh
  • Sour cream mixed with sriracha, optional
  • Flour or Corn tortillas warmed
  • Sour cream
  • Fresh cilantro
  • Lime wedges
  • Maldon salt

Instructions
 

  • For the marinade: Add all the marinade ingredients into a bowl, stir to combine.
  • For the fajitas: Place the steak in a large resealable plastic bag and pour the marinade over. Press out as much air as possible and seal the bag. Shake the bag to distribute the marinade then lay the bag flat and refrigerate for 2-3 hours (flipping it halfway through).
  • 20-30 minutes before cooking, remove steak from the fridge. Remove steak from the marinade and shake off excess liquid (or lightly pat dry with a paper towel).
  • Preheat Ooni Koda 16 oven on high for 15-20 minutes.
  • Place the Ooni Dual Sided Grizzler Plate (flat side up) in the middle of the of oven until cast iron temperature reaches 600°F (4-6 minutes).
  • Carefully remove Grizzler Plate from the oven (using handles) and place on wooden base. Place the steaks closer to right hand side of the plate and return to oven as close to the right-hand side as possible away from the flames. Cook the steak for 2 minutes, then remove the Grizzler plate from oven, rotate the steaks (front to back) and exchange positions (left to right). Return to oven and cook for 2 minutes more. Flip steaks and cook for 1.5 minutes, then rotate and exchange positions (check internal temperature using an instant read thermometer). Return steaks to oven and cook for about 1.5 minutes more until internal temperature reaches between 125-130°F. Remove steaks to a platter and tent with foil while you cook the vegetables (steak temperature will rise to 135°F – medium rare as it rests).
  • Pour 2 tablespoons of oil onto the Grizzler plate, add onions, season with salt and pepper and mix to combine. Adjust the temperature control on the Koda 16 to the lowest setting and return Grizzler pan with onions in oven on the right-hand side.
  • Cook onions for about 6 minutes (stirring occasionally) until softened. Add the peppers & jalapeños, season with salt & pepper, add a splash of olive oil and mix carefully to combine with onions (the Grizzler plate will be full, but since the veggies are cooking from the top and bottom, they will cook evenly). Return the Grizzler plate to the oven (keeping to the right) and adjust temperature back to high. Let them cook undisturbed for 2 minutes. Stir then continue cooking, stirring occasionally, until they are softened and have some browned spots, 4 to 6 minutes.
  • While the peppers finish cooking, begin thinly slicing the steaks across the grain.
  • When peppers are done, remove the Grizzler plate to the wooden base and place sliced steak on top of steaming hot peppers & onions.
  • For serving: Surround the hot Grizzler plate (on its base) with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Video

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