When I was a child, I hated steak. I had one bad experience with dry, chewy steak and I swore it off forever. As a young adult, I begrudgingly tagged along to popular steak restaurant when my friends promised me that I wouldn’t regret it. I didn’t expect much when I took that first bite and my expectations were exceeded.
Since then I have enjoyed steak in many forms, a big juicy rib-eye being my favorite. Unfortunately, steak, especially good grass-fed steak, can be a little pricey. That’s why this maple steak with apple, walnut, and blue cheese salad is one of my favorite steak recipes.
In this recipe, I use thin-sliced sirloin tip steak and a delicious maple vinegar marinade to give each bite a ton of flavor. It’s the perfect balance of sweet, savory and tangy. This dish is hearty enough for dinner, but light enough for lunch the next day. (The flavors only get better overnight!)
If you can’t find maple vinegar, you can mix balsamic vinegar with maple syrup for a similar flavor.
Here’s the recipe!
For the salad:
Baby salad mix (I use baby kale, baby spinach, and baby lettuces)
1 apple (I used granny smith), cored and diced
1/2 cup walnuts (tossed with coconut oil and coconut sugar or maple syrup for added sweetness)
Crumbled blue cheese
1. Mix marinade ingredients in a bowl.
2. Cut steak into 2-inch wide by 4-inch long strips.
3. Lay steak in a large baking dish.
4. Pour marinade over the steak and make sure each piece is thoroughly covered in marinade.
5. Marinate for 30 minutes.
6. While the steak marinates, heat griddle over medium heat.
7. When griddle is ready, lay steak on the griddle and grill for 1-2 minutes per side.
8. Arrange salad and serve on individual plates with steak strips on top of salad.