Farmers’ Market Food – Herbed Sliced Steak Salad

By Tracy MacMaster | Photo credit: Paul Christensen

We had a long, cool spring, perfect weather for local lettuce and herbs. Now that it’s hot, salad is the perfect solution to ‘what’s for dinner?”  Don’t heat up the kitchen, take your market produce outside to the grill.

Herbed Sliced Steak Salad with Lime Vinaigrette & Fingerling Potatoes

For the salad:

1 head leaf lettuce, washed and torn

Small bunches of mint, cilantro, and basil, torn

1 Flank steak, generously seasoned with salt and pepper

For the vinaigrette:

2 tablespoons extra virgin olive oil

Juice of 1 lime

Pinch of coarse salt, fresh pepper

Roasted Fingerling Potatoes

1 pound fingerling potatoes

1 Tablespoon olive oil

Coarse salt, fresh pepper to taste

1 head of garlic, separated into cloves

To prepare the potatoes:  Preheat BBQ to medium high.  Parboil the potatoes until just tender.  Place potatoes in a foil plate, add unpeeled garlic cloves and drizzle with olive oil.  Season the potatoes and garlic with coarse salt and ground pepper, and place on the highest rack for approximately 20 minutes, shaking occasionally.

For the salad: Toss the lettuce and most of the torn herbs in a large bowl, reserving a handful of herbs.  Season the steak with salt and pepper and grill over a medium hot flame until medium rare.  Rest the steak on a heaped bed of the reserved herbs on a wooden cutting board for 5 minutes, and then slice the steak thin against the grain.

Place the warm sliced steak on top of the greens, pour the olive oil and lime juice over the salad and season to taste with salt and pepper.  Serve the potatoes on the side with the broken open cloves of garlic.

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Join us every Saturday in Withrow Park, 9:00am-1:00pm. The Withrow Park Farmers’ Market opens for the 2016 season on June 4th!  We are located in the northeast corner of Withrow Park, 1 block south of Danforth Ave., between Carlaw and Logan, in Toronto’s Riverdale neighbourhood.

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