Steak and Potato Salad with Blackberry Jam Vinaigrette

This is a salad for all the meat and potato lovers in your life, but it is light enough for those who prefer smaller portions of red meat. It’s the perfect meal for couples who enjoy cooking together, since some of the steps require you to be in the kitchen and the other half is prepared on the grill. Complete this stay-home, date-night meal with your favorite red wine and maybe a chocolate dessert.

Salad Ingredients:
16 ounces small potatoes
1 pint cherry tomatoes
8 fresh sage leaves
2 teaspoons olive oil, plus more for brushing onions
16 ounces sirloin steaks, well-trimmed
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 large onion, peeled and sliced ½ inch thick
Spring mix lettuce
2 ounces blue cheese, crumbled

Vinaigrette Ingredients:
2 tablespoons blackberry jam, preferably homemade
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons water
1 teaspoon Dijon mustard

Directions:

  1. Preheat oven to 425 degrees Fahrenheit. Place potatoes, tomatoes and sage leaves on a baking sheet and drizzle with olive oil. Sprinkle with ¼ teaspoon salt and pepper and toss with a spatula to evenly coat. Roast for 20 to 25 minutes. Remove from oven and set aside until sage leaves are cool enough to touch. Crumble sage leaves over roasted vegetables.
  2. Meanwhile, bring steak to room temperature and season with ¼ teaspoon salt and pepper. Brush both sides of onion with olive oil.
  3. Preheat an outdoor grill to medium-high heat and cook steak to desired doneness. Place onions on the grill and cook for 8 to 10 minutes. Remove both from grill and let rest for a few minutes. Carve steak into thin strips and separate onion rings when cool enough to touch.
  4. Combine dressing ingredients in a mason jar with a lid and shake well to combine. Add desired amount of lettuce to each plate and top with sliced steak, potatoes, tomatoes, onion rings and blue cheese. Drizzle with vinaigrette and serve.

Servings: 4

Summer Veggie and Steak Kebabs

Summertime meals should be easy, delicious and fun to make. Nothing says fun like food on a stick, and the aroma of grilled kebabs will make everyone thrilled to eat their veggies. Light on the meat and heavy on the vegetables, my Summer Veggie and Steak Kebabs are a great way to use seasonal produce. Substitute the squash and tomatoes for zucchini and bell peppers or use all to add even more color your plate. Serve with whole grain rolls and a simple salad for a quick and well-rounded meal. Cheers to outdoor cooking and making simple meals with fresh produce.

Marinade Ingredients:
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh chopped rosemary
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper

Kabob Ingredients:
¾ pound sirloin steak
1 medium summer squash
1 small red onion
1 pint cherry tomatoes

Directions:

  1. If using bamboo skewers, soak them in water for 30 to 60 minutes before assembling to prevent charring.
  2. In a small bowl, whisk together honey, mustard, olive oil, vinegar, rosemary, garlic, salt and pepper.
  3. Cut the steak, squash and onion into bite-size pieces. Thread steak and veggies through skewers and set aside on a large platter or baking sheet. Brush the marinade evenly on the kebabs and let sit for 10 to 15 minutes at room temperature.
  4. Prepare a grill to medium-high heat. Place the kebabs on the grill and cook 3 to 4 minutes on each side for medium-rare.

Servings: 3 to 4

Steak and BLT Salad

Meat lovers rejoice for this salad that was made for you. The classic bacon, lettuce and tomato (BLT) sandwich is one of my favorite meals to make with farm fresh tomatoes. As an alternative to this time-honored dish, I created a salad and took it up a notch by topping it with grilled steak and blue cheese dressing. This hearty salad is perfect for a relaxing summer weekend and pairs well with your favorite red wine.

Ingredients:

2 (4 to 6 ounce) boneless rib-eye steaks, well-trimmed
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons plain Greek yogurt
2 tablespoons white wine vinegar
4 tablespoons blue cheese, divided
4 slices bacon, cooked and chopped
2 cups spring mix lettuce
2 medium tomatoes, diced

Directions:

  1. Bring steak to room temperature and season with salt and pepper. Preheat an outdoor grill to medium-high heat and cook steak to desired doneness. Remove from grill and let rest for a few minutes before carving into thin strips.
  2. Combine yogurt, vinegar and 2 tablespoons blue cheese in a mason jar with a lid and shake until salad dressing is well combined.
  3. Add equal amounts of bacon, lettuce and tomatoes to two plates. Top with steak, remaining blue cheese and salad dressing.

Servings: 2

Steak and Zoodles with Blue Cheese Sauce

Sautéed zucchini makes an excellent side dish for a steak topped with blue cheese butter, but this dish goes a step further by combining all of those delicious flavors. Steak and Zoodles with Blue Cheese Sauce is a perfect summer meal when you are in the mood to fire up the grill and use your farm-fresh zucchini. Zoodles, made from zucchini noodles, are as fun to make as they are to eat. There are a lot of spiralizers on the market now, and having this kitchen gadget leads to endless possibilities for new takes on vegetables.

Ingredients:
4 medium zucchini, green or yellow
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups skim milk
4 ounces and 4 tablespoons crumbled blue cheese, divided
¼ teaspoon white pepper
16 ounces sirloin steak, grilled to desired degree of doneness and cut into thin strips

Directions:

  1. Spiralize zucchini into thin noodles. Place zoodles in a colander over a large bowl, sprinkle with salt and set aside.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 to 2 minutes. Add flour and cook another minute. Gradually add the milk, whisking as the sauce thickens. Reduce heat to lowest setting and add 4 ounces blue cheese and white pepper. Whisk together until cheese has melted.
  3. Place zoodles in a tea towel and gently squeeze over bowl to remove excess water. Place zoodles in skillet with blue cheese sauce and gently combine with the sauce. Cook for about two minutes, until heated through.
  4. To serve, top zoodles with equal amounts of steak and remaining blue cheese.

Servings: 4