Reverse Sear Strip Steak Seasonal Salad Recipe

Servings: 4
Prep Time: 1 hour
Cook Time: 1 hour

A reverse sear New Zealand grass-fed strip steak is the star of this seasonal salad developed by the feedfeed. Drizzled with a creamy, avocado-based green goddess dressing and packed with protein and an array of bright vegetables, it’s a great light yet filling option.

Tip: To achieve the perfect reverse sear, cook the meat low and slow until it’s almost your preferred temperature. Once you hit right below your desired temperature, remove the meat from the oven and sear it over a hot pan to develop a delicious, golden-brown crust. You can use this technique with any cut of steak over 1.5-inches thick. Any thinner and you risk overcooking the meat.

Ingredients:

For the Steaks:

1 lb. New Zealand grass-fed strip steak, at least 1.5-inches thick (Tip: Look for the Taste Pure Nature Logo)
Canola Oil
Kosher salt

For the Green Goddess Dressing:

1/2 cup full fat buttermilk
1/4 cup full fat Greek yogurt
1 avocado
1/2 cup basil leaves, packed
2 tablespoons olive oil
2 tablespoons chives, minced
2 tablespoons parsley, chopped
1 lemon, juiced and zested
1 tablespoon whole grain Dijon mustard
1 clove garlic, minced
Kosher salt
Black pepper, freshly ground

For the Salad:

6 oz feta, crumbled
5 oz green leaf lettuce, roughly chopped
1 head of radicchio, cored and chopped
6 medium radishes, thinly sliced
3 stalks of celery, thinly sliced
2 ears of corn kernels, removed from the cobb
1 cup cherry tomatoes, halved
1 avocado, sliced
1/2 cup kalamata olives, pitted

Directions:

For the Steaks:

1. Preheat the oven to 275˚ F. Pat both sides of the steak dry with paper towels, then season generously with salt. Place steak on top of a rimmed baking sheet with a wire rack.
2. Place the steak in the oven and cook until the internal temperature is just below your desired level of doneness, about 30-35 minutes, or until the internal temperature reads 115˚ F (for medium rare). When the steaks have reached the desired temperature, remove from the oven and set aside.
3. Heat a cast iron skillet on the stove top over high heat for at least 2 minutes. Reduce heat to medium-high and add canola oil. Once shimmering, add steak and sear for 45-90 seconds per side, or until an even, deep brown crust forms. Remove from skillet and set aside.

For the Green Goddess Dressing:

4. While the steak cooks in the oven, make the green goddess dressing by combining all of the ingredients in a high-speed blender and processing until smooth. Set aside in the refrigerator.

To Assemble:

5. Arrange prepared salad ingredients on a large platter. Thinly slice steak into 1/4- to 1/2-inch strips, and place on top of the salad. Serve with prepared green goddess dressing drizzled on top of the salad or on the side.