Back To All Recipes
- 1lb @thecedarmarket NY strip steak
- 1 tbsp molasses
- 1/3 cup avocado oil
- 1 tbsp @thecedarmarket Baja fish taco rub
- 1 bag little small potatoes
- 1 cup warm water
- 1 bunch fresh parsley
- 4 cloves fresh garlic
- 1/4 cup extra virgin olive oil
- Juice of 1 lime
- 2 tbsps red wine vinegar
- 1 tsp Aleppo pepper or red pepper flakes
- 1 jalapeño, stem and seeds removed
- 1 large onion, sliced
- 1 pack @thecedarmarket shredded cabbage
- 8 oz snap peas, thinly sliced
- Salt to taste
Recipe created for Cedar Market by: @Foodkidsandsleep
I’m not exaggerating when I say this salad should be on the menu at every steakhouse. It’s that good! Tender marbled steak, super crispy smashed potatoes, sweet grilled onions, a spicy herby Chimichurri, fresh vegetal bite from the cabbage and snap peas. They all work together like an orchestra, and the result is a symphony of flavor. It’s a steak dinner, in a salad. And it’ll be your new favorite one.
Cooking Instructions
For the steak:
Rub the molasses on the meat and then dust with the rub. Set aside for 20 minutes to let the rub adhere. Add to a hot grill & cook for 3 minutes per side.
For the potatoes:
Add to a microwave safe bowl with 1 cup of water and cover with a lid. Place in microwave for 10-15 minutes. Remove, strain and smash on a griddle or sheet pan. Add 1/4 cup of oil to the potatoes and cook on both sides until crisp.
For the onions:
Slice thin, add 1 tbsp salt and cook until soft and browned
For the Chimichurri:
Add the parsley, olive oil, vinegar, salt, lime juice and red pepper to a mini chopper and blend until smooth, but not puréed.
Build the salad:
Add the cabbage to the bottom. Top with the smashed potatoes and onions, then add the steak slices, chimichurri, peas and season with salt and more olive oil.
Enjoy!
