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Fun Summer Recipe: Grilled Steak Salad


It’s summer time! There’s no better way to enjoy a summer day than to make a fun, healthy dinner. But who wants to heat up the house cooking with the high temps outside? A favorite summer recipe for Grilled Steak Salad will keep you cool all while enjoying flavorful protein.

One of the reasons we love this salad so much is that it incorporates savory slices of steak. If you’re not a big salad eater – this could change your mind. And those of you who are, will fall in love all over again with this salad! Grilling is one of our favorite summer hobbies and nothing makes steak better than adding a bed of fresh, crisp salad full of fresh summer veggies, local lettuce and avocado.


Summer Steak Salad

Yield: 6 Salads


  • 4 oz Rock House Farm Steak, cut into strips
  • 4 oz mixed greens
  • 2 oz arugula 
  • 1/4 avocado, sliced
  • 1 tbsp Field Day Organic Olive Oil 
  • 6 grape tomatoes, halved and tossed in basil oil
  • 2 oz  Andrew & Everett Shredded Sharp Cheddar Cheese
  • 1 oz pickled grilled red onions
  • 2 baby portabella mushrooms, sliced 
  • 1 tbsp lemon juice


  • Heat grill. 
  • Once ready, cook your steak to your desired temperature and slice. Once off the heat, sprinkle a little lemon juice on the top and allow to rest for around 10 minutes. 
  • Toss arugula and mixed greens in a medium-sized bowl with your olive oil, then plate. 
  • Place your mix of vegetables (pickled red onions, mushrooms, tomatoes, and avocado) on top, then the strips of steak. 
  • Add dressing of your choice and enjoy!

    Basil Oil


    • 1 quart basil, destemmed, packed in quart container
    • 1 cup extra virgin olive oil


    Fill a sauce pot with 1 quart of water. Add ¼ cup salt and bring to a boil, then reduce to a slight simmer. As the water heats prepare an ice bath. When the water is simmering, blanch the basil for 15 seconds. Shock the basil and squeeze dry. Put basil in a food processor. Pour 4 oz. of extra virgin olive oil on top of the basil. Process for 2 minutes. If the basil is sticking to the sides, add more oil in a steady stream. After 2 minutes, add the remaining oil and process for 2 more minutes. Run oil through a chinois. Label, date and store at room temperature.


    Buttermilk Dill Dressing

    Makes 4 servings.


    • 1/4 cup Rock House Creamery Buttermilk
    • 1 cup mayo 
    • 1/2 cup honey 
    • 1/4 cup sour cream
    • 1/4 cup lemon juice 
    • 3 oz dill, chopped
    • Salt and pepper, to taste


    • Combine all ingredients in a mixing bowl and whisk well until incorporated. 
    • Serve alongside vegetables, salad, or other mixtures!