Free shipping on orders over $200
When your order exceeds $200. Standard flat rate shipping $15.95 per order, per address – no minimum purchase required.

Shipping Information

OP meats are flash-frozen at the peak of freshness, then individually vacuum-sealed in air-tight packages to preserve taste, flavor and freshness.
Your order will ship frozen, carefully packaged with dry ice.

Sign up for Organic Prairie Specials and Updates

Steak and Vegetable Julienne Salad w/Mint Dressing

Got a craving for flavor and crunch? For a salad you can sink your teeth into, cut vegetables into matchstick-shapes and toss them with grilled steak and a lively dressing. The recipe makes enough for four servings, but the salad may also be piled on a platter for an appealing addition to a buffet.

Servings: 4


8 ounce   Organic Prairie Grassfed New York Strip Steak or Ribeye Steak
3 tablespoon   red wine or balsamic vinegar
2 teaspoon   honey
2 dash   of cayenne pepper (or more to taste)
4 tablespoon   extra-virgin olive oil or walnut oil
heaping 1/2 cup   coarsely chopped fresh mint
    sea salt and freshly ground pepper
2     medium carrots
1     medium zucchini
1     medium cucumber
1 cup   cooked chick peas
4-6 cup   arugula leaves or other assertively flavored greens
    Garnish: cherry tomatoes and sprigs of fresh mint

1. Grill the steak over hot coals to desired doneness. Let it stand off the heat to come to warm or room temperature.

2. While coals are heating, combine vinegar, honey and cayenne in a bowl; gradually whisk in oil. Stir in mint and some salt and pepper. Set aside.

3. Bring a medium pot of water to boil. Peel carrots and cut into 1 1/2-inch-long chunks. Slice chunks into 1/8-inch-thick wedges and cut wedges into strips. Immerse the carrot strips in the boiling water; boil about 90 seconds, then drain, rinse them under cold water, and drain again. Spread carrots out on clean towel and let them dry.

4. Cut zucchini into slices, then into strips that are the same size as the carrots. Peel the cucumber; slice it lengthwise and remove the seeds with a spoon, then julienne the flesh like the other vegetables. Julienne the steak as you did the vegetables.

5. Combine beef, vegetables and chick peas in a large bowl; toss with dressing and plenty of salt and pepper to taste. Scatter arugula or other greens on individual plates and portion the steak over the greens. Garnish with cherry tomatoes and mint sprigs.

Copyright by Terese Allen