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Mommy’s Cravin’ Steak! Salad

I can still picture it: the warm summer evenings, the smell of grilling steak wafting through the air, and my very pregnant wife beaming from ear to ear, practically vibrating with anticipation. It wasn’t just any steak, though. It was always this steak salad, a vibrant symphony of flavors and textures that seemed to perfectly satisfy her pregnancy cravings. We must have made it a dozen times that summer, and now, years later, just the thought of it brings me right back to those happy, expectant days.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6
Yield: 1 large salad
Dietary Type: Gluten-Free (naturally), High-Protein

Ingredients

4 (8 ounce) steaks, filet mignon is my favorite
1 (5 ounce) bag spring greens (baby spring mix if available)
1 (5 ounce) bag Baby Spinach (or one to two 5.5oz bags Fresh Express brand 50/50 Mix is what we like, depending on amount needed)
1 quart grape tomatoes
1 quart broccosprouts, to taste
1 green bell pepper, diced
½ onion (walla walla or vidalia)
½ cup broccoli florets
½ cup cauliflower florets
1 cucumber, sliced and peeled
½ cup zucchini, chopped (cut into desired size)
½ cup yellow squash, chopped (cut into desired size)
1 cup blue cheese, crumbled

Suggested Steak Seasonings

McCormick’s Montreal Brand steak seasoning, to taste (optional)
olive oil, to taste (optional)
garlic powder, to taste (optional)
Rudy’s barbecue sauce, to taste (optional)

Equipment Needed

Grill (or grill pan)
Large bowl
Knife
Cutting board

Instructions

First, prepare the steaks. Coat the steaks in a blend of olive oil and your chosen seasonings. I highly recommend Montreal steak seasoning and garlic powder for a classic, savory flavor. Don’t be shy with the seasoning; you want a nice crust to develop during grilling.
Heat your grill to medium-high heat. If using a grill pan indoors, ensure it’s well-ventilated.
Grill the steaks to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. Use a meat thermometer for accuracy. The cooking time will vary depending on the thickness of your steaks, but generally, it takes about 4-5 minutes per side for medium-rare.
Before removing the steaks from the grill, apply a brushing of barbecue sauce, if desired. Rudy’s BBQ sauce is a delicious choice, or you can use your favorite homemade or store-bought brand. The barbecue sauce adds a touch of sweetness and smokiness that complements the richness of the steak.
Once the steaks are cooked to your liking, it’s crucial to let them rest for about 5 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent loosely with foil to keep them warm while they rest.
While the steaks are resting, prepare the salad. In a very large bowl, combine the spring greens, baby spinach, grape tomatoes, broccosprouts, diced green bell pepper, onion, broccoli florets, cauliflower florets, sliced and peeled cucumber, chopped zucchini, and chopped yellow squash. The combination of textures and flavors from these fresh vegetables is what makes this salad so satisfying.
Once the steaks have rested, slice them thinly against the grain. This ensures tenderness and makes them easier to eat in the salad.
Add the sliced steak and blue cheese crumbles to the bowl with the vegetables. Gently toss everything together. The blue cheese adds a tangy, creamy element that contrasts beautifully with the other flavors.
At this point, you have two options: You can either dress the entire salad with your favorite vinaigrette and toss lightly before serving, or you can allow each guest to select their own dressing. A vinaigrette compliments the flavors best. A balsamic vinaigrette is always a classic choice, but feel free to experiment with other flavors like raspberry or honey-mustard.
Serve immediately. This salad is best enjoyed fresh, while the steak is still slightly warm and the vegetables are crisp.
Serve with a nice baguette or crescent rolls for soaking up the delicious vinaigrette. And, of course, pair it with your favorite red wine (post-baby, of course!).
Enjoy!

Expert Tips & Tricks

Don’t overcook the steak: Overcooked steak will be tough and dry. Use a meat thermometer to ensure it’s cooked to your desired doneness.
Let the steak rest: Resting the steak before slicing allows the juices to redistribute, resulting in a more tender and flavorful steak.
Don’t overdress the salad: Overdressing can make the salad soggy. Add the dressing just before serving, and use only enough to lightly coat the ingredients.
Use fresh, high-quality ingredients: The quality of the ingredients will directly impact the flavor of the salad. Use fresh, ripe vegetables and high-quality steak.
Customize it! Feel free to add other vegetables or toppings that you enjoy. Roasted red peppers, avocado, or grilled corn would all be delicious additions.

Serving & Storage Suggestions

Serve the salad immediately after assembling it to ensure the vegetables remain crisp and the steak is at its best. This salad is truly best enjoyed fresh. Leftovers, however, can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the salad may become slightly soggy over time. It’s not recommended to freeze this salad due to the high water content of the vegetables. If you have leftover steak, store it separately and add it to the salad just before serving to maintain the best texture.

Nutritional Information

(Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	45g	69%
Saturated Fat	20g	100%
Cholesterol	150mg	50%
Sodium	500mg	21%
Carbohydrates	15g	5%
Fiber	4g	16%
Sugar	5g	N/A
Protein	45g	90%

Variations & Substitutions

Vegetarian: Substitute grilled halloumi cheese or portobello mushrooms for the steak.
Dairy-Free: Omit the blue cheese and use a dairy-free vinaigrette. You could add avocado for creaminess.
Different Protein: Try grilled chicken, shrimp, or even salmon instead of steak.
Seasonal Vegetables: Adjust the vegetables based on what’s in season. In the fall, consider adding roasted butternut squash or Brussels sprouts.
Spicy Kick: Add a pinch of red pepper flakes to the steak seasoning or use a spicy vinaigrette.

FAQs (Frequently Asked Questions):

Q: Can I make this salad ahead of time?
A: While it’s best enjoyed fresh, you can prep the components separately. Grill the steak and chop the vegetables in advance, and store them in separate containers in the refrigerator. Assemble the salad just before serving.

Q: What if I don’t have broccosprouts?
A: Broccosprouts add a unique peppery flavor, but if you can’t find them, you can substitute with additional broccoli florets or even radish sprouts for a similar bite.

Q: Can I use a different type of steak?
A: Absolutely! Filet mignon is a tender and delicious choice, but sirloin, ribeye, or flank steak would also work well. Adjust the grilling time accordingly based on the thickness and type of steak.

Q: What’s the best way to reheat the steak if I have leftovers?
A: Gently reheat the steak in a skillet over low heat or in a microwave using short intervals to prevent it from drying out.

Q: Can I add other types of cheese?
A: Yes! While blue cheese adds a distinctive flavor, you can substitute it with feta, goat cheese, or even shredded Parmesan.

Final Thoughts

This Mommy’s Cravin’ Steak! Salad is more than just a recipe; it’s a celebration of fresh flavors, satisfying textures, and cherished memories. Whether you’re craving it yourself, or simply looking for a delicious and healthy meal, I encourage you to give this recipe a try. Don’t be afraid to personalize it with your favorite ingredients and seasonings. And most importantly, enjoy the process of creating something truly special!

Mommy’s Cravin’ Steak! Salad Recipe