Recipe: Warm Beef Salad

With the weather so warm, I’m always looking for simple, quick meals that aren’t too heavy. This warm beef salad is perfect for hot days, and even better if you cook the steak outside on the BBQ. (Serves 4.)


  • 4 grass fed New York steaks
  • 4 tsps Cajun or Moroccan spice mix (dried)
  • 4 cups of salad greens (mescalin mix, rocket, etc)
  • 1 cup of Snowpeas
  • 1 cup of Julienne Carrot/shredded vegetables Dressing
  • 3 tbsps Balsamic Vinegar
  • 3 tbsps Olive Oil
  • Fresh Herbs, such as Oregano/Thyme (chopped roughly)
  • 1 glove of garlic
  • 2 Spanish Onions (cut finely)


  • Dust steak in the dry spice mix of your choice, cover and leave to marinade for about an hour in the fridge.
  • Remove steak from the fridge about 15 – 20 minutes before you are going to cook them and allow them to come to room temperature.
  • Preheat your BBQ, fry pan or grill plate.
  • Seal off the steaks, and cook to your liking (approximately 5 minutes each side for medium/rare).
  • Remove the steaks from the heat, and allow to rest for a couple of minutes.
  • While meat is resting, make up the dressing. In a saucepan, sweat off the onions lightly, then mix in balsamic vinegar, olive oil, fresh herbs and garlic. Warm through gently.
  • Meanwhile, arrange salad greens and vegetables in individual bowls, slice meat and arrange on top of the salad mixture. Pour over warm salad dressing.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

Leave a Reply

Your email address will not be published. Required fields are marked *

20 − 15 =

Latest Articles

Chicken Stir Fry

Chicken Stir Fry

This recipe comes to us courtesy of Joesphine Rand from Strength Dietetics.  Josephine holds a bachelor’s degree in Science, specialising in Nutrition and Food Science. She is a practicing Nutritio…
Buttery Mushrooms

Side of Mushrooms

A side of mushrooms is perfect next to a good quality, steak and can easily be cooked whilst your steak is grilling. This dish is super simple and is just a rough guide of ingredients.  Just cook w…
Sweet Capsicums

Sweet Capsicums

Sweet Capsicum or sweet peppers are such a versatile vegetable.  Eat them raw in salads, add to a stir fry, roasted or stuffed and perfect in a casserole or rice dishes. This is a great side dish a…
Copyright © The Free Range Butcher.