Steak, Celery and Cherry Salad

By: The Food Hunter

As the days become hotter, my meals get increasingly easier. And for me there is nothing easier than throwing together a delicious protein-packed salad. A variety of fruits & veggies and good quality meats are all it takes to have a healthy meal on the table in minutes.

When it comes to quality meat, Grass Roots Farmers Cooperative is a meat subscription box that I value. Their animals are all pasture-raised, and as a result, their meats are higher in omega-3 fatty acids, vitamins, and minerals—and they have more better for you fats.

Grass Roots’ farmers use regenerative agriculture, which replenishes the nutrients in the soil instead of depleting them. Their rotational grazing practices sequester carbon—improving the environment and slowing climate change. Everything about them is wonderful. 

What's even better is their meat box allows the customer to hand pick an assortment of meats so you always have a delicious option on hand to add to your salads.

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The recipe below was adapted from Food & Wine. I used a Grass Roots bavette; a tender and flavorful steak, to make this meal. The meat cooked up perfectly and paired nicely with the flavors of the dressing. 

Steak, Celery and Cherry Salad

One 10 ounce bavette steak

1/2 cup extra-virgin olive oil, plus more for brushing

1/3 cup fresh lime juice

3 small shallots, thinly sliced

1 jalapeño—stemmed, seeded and minced

1 garlic clove, minced

6 celery ribs, thinly sliced, plus leaves for garnish

2 cups sweet cherries, pitted and halved (10 ounces)


Light a grill or preheat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning, until browned on the outside and still rare inside. Transfer to a carving board and let rest for 5 minutes, then thinly slice against the grain.


Meanwhile, in a small bowl, whisk the ½ cup of olive oil with the lime juice, sliced shallots, jalapeño and garlic. Season the dressing with salt and pepper. 


  

In a large bowl, toss the steak with the sliced celery, cherries and half of the dressing. Season with salt and pepper. Garnish with celery leaves. Serve; pass more dressing at the table