Sassy Grilled Steak Salad

A quick and easy summer meal using leftover steak!

Ingredients (serves 4)

  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
  • 1/2 red onion, thinly sliced into rings
  • 3 cups fresh baby arugula
  • 12 cherry tomatoes, halved
  • 4 ounces blue cheese (like Gorgonzola or Bette Davis Eyes) coarsely crumbled
  • Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper
  • Roughly 1 pound sliced steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
  • optional avocado chunks, or pickled red onion instead of fresh
Red Wine Vinaigrette:
  • 1/2 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil

Red Wine Vinaigrette:

  1. Mix the vinegar, lemon juice, olive oil, honey, salt, and pepper in a jar with a tight lid. Making sure the lid is tight, shake it vigorously til the mix is emulsified (thick and opaque with all ingredients mixed).

Salad Directions

  1. In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
  2. Cut the steak crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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