Herb Marinated Steak with Salad


Herb Marinated Steak with Salad

Start with the recipe the day before you plan to serve the meal. Read the full recipe once before starting to cook, then read each step as you go.
Author Paula Thomas


Marinated Beef

  • 2 (6 oz) beef steaks
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp carrot greens, chopped
  • 1/2 tbsp rosemary, chopped
  • 1 tbsp thyme, chopped
  • 4 tbsp garlic scapes, minced
  • 1/4 tsp salt

Pickled Cherries

  • 1 cup cherries, pitted
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground clove
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar
  • 1/2 cup water

Marinated Tomatoes

  • 2 heirloom tomatoes, cut into thin wedges
  • 6 cherry tomatoes, halved
  • 1 tbsp chives, minced
  • 2 tsp lemon juice
  • 1 tsp cherry pickling liquid
  • 1 tbsp olive oil


  • 1 head romaine lettuce, torn into 6 leaves
  • 1 radish, thinly sliced
  • 1 tbsp roasted sunflower seeds
  • 1/4 cup sheep's milk ricotta cheese


One Day in Advance

  • Combine steak with all marinade ingredients and let marinate for at least 6 hours, or up to 24 hours.
  • Put cherries in a bowl. Add pickling ingredients to a small pot, whisk, and bring them to a boil. Let cool slightly and pour over the cherries. Refrigerate overnight.

Day of Serving

  • In a large bowl, combine tomatoes with all marinade ingredients. Set aside.
  • Toss cherries, radishes, and lettuce in a large bowl. Set aside. Leave off sunflower seeds and ricotta for plating later.
  • Prepare grill (or grill pan) by getting it as hot as you can. Liberally coat each steak with salt and a touch of pepper. Grill to your preferred temperature. After you remove the steak from the heat, let it rest for 3-5 minutes before slicing.
  • Finally, plate the dish. Place ricotta on the bottom of the plate. Place lettuce, radish, and cherries on top of cheese. Top the salad with marinated tomatoes and sunflower seeds. Lay steak down around the salad.