Steak salad with beets & goat cheese


The seasons are changing. The berries and tomatoes are done, and the root vegetables and fall squash are getting going. I do my best to enjoy every last nice day before it gets über cold 😦

The boys love this salad, mainly because of the dressing. Mix in whatever vegetables look good and protein of your choice, but don’t skip the goat cheese, cranberries and dill. And dressing!

Flank steak

  • 1.5lb flank steak
  • 1/4c soy sauce
  • 2tsp ginger
  • Red pepper flakes

Marinate steak at least 2hours and up to 8. Grill or broil to desired temp.

Salad dressing

  • 3roasted beets, cooled and sliced
  • Orange pepper, julienned 
  • 3oz goat cheese, crumbled 
  • 4 tbsp dried cranberries 
  • 1tsp dried dill
  • 1tbsp pine nuts
  • 8cups mixed greens

Pan roasted garlic butter dressing 

  • 3 cloves garlic, thinly sliced
  • 2 tbsp butter
  • Juice of a lemon
  • 2 tbsp olive oil
  • 1 tsp dijon mustard

Saute garlic in butter. Cool. Add olive oil, lemon juice, dijon, shake to combine. Season with salt and pepper.

15 thoughts on “Steak salad with beets & goat cheese

      1. Thanks Kris. I have to be honest, tofu is a bit of a disaster in my eyes. I lived with it for a year or two at one time but it was always a case of masking its fundamental and intrinsic unpleasantness. I’ll stick with the extra goat’s cheese – yum!

        Liked by 1 person

    1. It’s very colorful and quick too (except the beets, but you could buy canned and/or do them ahead, which is what I do). I just wrap in tinfoil whole and roast at 400 for 45 or more depending on how big. Stick ’em with a knife to check they’re soft, then let ’em cool before scraping off the skin. Messy 🙂

      Liked by 2 people

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