Summer Steak Salad with red peppers and homemade dressing

I'm a big fan of using up what ever ingredients you already have on hand!

During the summer months, my counter top is overflowing with tomatoes, bell peppers, cucumbers, melons, and all the yummy goodies of the season.

This salad combines savory grilled steak strips with roasted red bell pepper, savory tomatoes, crunchy celery, and a decadent creamy dressing.

This summer salad dressing is so simple and delicious! You can sub out any herbs you have on hand for parsley.

To make this dressing dairy free, soak 1 cup of cashews in water over night. Drain them the next day, puree them in a blender, and substitute the sour cream for the cashew puree. Be sure to add warm water to the dressing to get a good consistency.

Summer Steak Salad with red peppers and homemade dressing

Salad Ingredients

  • 2 pounds steak (any cut will do)
  • 3 large tomatoes
  • 2 red bell peppers
  • 4 celery stalks
  • 1/2 pound swiss chard leaves (or kale)
  • 1/2 pound romaine leaves
  • Olive oil
  • Salt & pepper

Dressing Ingredients

  • 8oz sour cream
  • 1 garlic clove
  • 2 tablespoons parsley
  • 2 teaspoons apple cider vinegar
  • Salt & pepper

Directions

  • Place the steaks on a cutting board and salt and pepper them. Let them sit to come to room temperature. Cover with a cloth if you'd like. 
  • Cut the top and bottom off both red peppers. Make a slit down one side and open the pepper to lay flat. Remove the seeds. 
  • Heat up a cast iron grill. Place the red peppers flat on the grill and place a heavy skillet on top to weigh them down. Let the peppers cook about 5 minutes, then flip and cook another 5 minutes.
  • While the peppers are cooking chop up the garlic and parsley for the dressing and set aside. 
  • Once the peppers are done, place them in a bag or closed container to allow the steam to soften the peppers.
  • Put the steaks on the grill salted side down and salt and pepper the other side. Cook the steaks for between 2-4 minutes each side depending on how thick they are. 
  • While the steaks are cooking chop up the tomatoes and the celery.
  • When the steaks are finished, remove them from the grill, place them on a plate and cover with foil or a dish cloth to rest.
  • To make the dressing, combine all ingredients and blend. Taste and adjust seasoning.
  • Place the swiss chard leaves in a bowl and drizzle with olive oil, salt, and pepper. Use your hands to rub the oil into the leaves. This will soften the hearty leaves.
  • Add in the romaine lettuce and mix together gently. Add in the tomatoes and celery and combine. Cut up the steak and combine or serve on top.
  • Drizzle with dressing and serve.

Makes 4 servings plus extra dressing.

Will keep for 2-3 days in the fridge.

Mollie Williams