• 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


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


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