Recipes & Tips

Grass-fed Steak & Strawberry Poppyseed Salad Recipe

  • Servings: 2-3
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Enjoy the flavors of summer with this salad from Erin Lives Whole, featuring New Zealand grass-fed steak, fresh, juicy strawberries, avocado, feta, poppy seeds and more. It’s nutrient-rich, filling, a perfect blend of creamy and crunchy textures, and incredibly flavorful.  


  • 2 10 oz New Zealand grass-fed rib-eye steaks (Tip: Look for the Taste Pure Nature logo) 
  • Oil
  • Salt
  • Pepper

For the Salad:

  • 16 oz baby spinach
  • 1 pint strawberries, sliced
  • 2 avocados, diced
  • 1 cup feta, crumbled
  • 1 cup sliced almonds

For the Dressing:

  • 1/4 cup mayo
  • 1/4 cup Greek yogurt
  • 2 tablespoons honey
  • 1/4 cup red wine vinegar
  • 2 tablespoons poppy seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard


For the Steaks:

  • 1. Prepare steaks by letting them sit at room temperature for 20 minutes. Liberally oil, salt, and pepper each side of the steak.
  • 2. Heat grill to medium-high heat.
  • 3. Place steaks on grill and cook for 3-4 minutes. Flip and cook for another 3-4 minutes or until internal temp reads 130° F for medium-rare. Take off grill and let rest.

For the Salad:

  • 4. In a large bowl, combine spinach, strawberries, avocado, feta, and almonds.
  • 5. In another bowl or jar, whisk together all salad dressing ingredients.

To Assemble and Serve:

  • 6. Slice steak against the grain and add to the bowl of salad.
  • 7. Drizzle dressing over salad and serve.
This site uses cookies and other tracking technologies to assist with navigation and your ability to provide feedback, analyse your use of our products and services, assist with our promotional and marketing efforts, and provide content from third parties. Cookie Policy Accept Cookies