How To: Beltane Grilled Steak Salad with Spring Veggies & Poppyseed Dressing

The perfect combo of grilled and veggies for Beltane...

Spring onions...

And they came out edible!

Violets all over our lawn...

But it was too early for new asparagus shoots.

(Because we produce these blogs before the holiday, our poor asparagus and spinach weren’t hardy enough for the recipe, so we had to go with store-bought. At least they’re in season.)

Prep your ingredients...

And set aside.

Salt & pepper the steak...

Make sure the steak-monster is sleeping...

And grill to your desired doneness.

Allow steak to rest, slice, assemble the salad, and eat.

For our Beltane dinner this year, we decided to go with something that blended fresh, new veggies with a little grilling, and came up with this delicious salad. Make your own tweaks to suit your celebration.

Grilled Steak Salad with Spring Veggies & Poppyseed Dressing

• 5 C (approximately) of fresh baby spinach, washed & dried

• 10-15 strawberries, quartered

• 2-3 spring onions, sliced

• 10-20 young asparagus tips

• 10-20 violets, washed and cut back to flower only

• 1.5 oz pecans, chopped

• 1 lb flank steak, grilled to taste (can substitute chuck eye, round eye, or any other mid-level steak)

Dressing

• 1/8 C olive oil

• 2 T red wine vinegar

• 2 T water (optional)

• 1/2 T poppyseeds

• 1 clove garlic, crushed

• 1/2 t Dijon mustard

• 1.5 T honey (or to taste)

• 1/8 t salt

• 1/8 t black pepper

Directions

1. Blend the salad dressing at least an hour before serving so the flavors have a chance to mingle.

2. Wash and prepare all ingredients and set aside. If doing prep early, be sure to leave the violets in water so they stay crisp and colorful.

3. Salt & pepper steak and grill to desired doneness. We usually target medium to medium-rare, which is roughly three to five minutes per side at medium heat on a three-burner propane grill.

4. When done, allow the steak to rest for five to ten minutes then slice against the grain.

5. Place spinach in bowl and top with onions, asparagus, strawberries, and pecans.

6. Add steak slices then sprinkle on violets.

7. Add dressing and serve.