Spring Steak Filet Mignon Salad

Thin slices of grass-fed filet mignon top a crisp spring mix loaded with cherry tomatoes, sweet corn, cucumber, and watermelon radish in this bright, colorful salad. A fresh, herby chimichurri dressing ties it all together. Light yet satisfying, it comes together in about 25 minutes for an easy lunch or dinner.

Total Time: 25 minutes

Servings: 1

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Filet Mignon Spring Steak Salad Ingredients

• 1 5-ounce Pre grass-fed filet mignon steak

• 1 teaspoon high-heat cooking oil

• Salt and pepper, to taste

Chimichurri Salad Dressing:

• ½ cup packed cilantro

• ½ cup packed parsley

• 2 tablespoons chopped carrot

• 1 teaspoon dried oregano

• ½ teaspoon red pepper flakes (optional)

• 2 teaspoons minced garlic

• ½ cup olive oil

• 3 tablespoons red wine vinegar

• 1 tablespoon lime juice

Spring Salad:

• 4 cups spring lettuce mix

• ½ cup cherry tomatoes, halved

• ¼ cup sweet corn kernels

• 1 small carrot, thinly sliced

• ½ small cucumber, thinly sliced

• 1 small watermelon radish, thinly sliced

Instructions:

1. Preheat a grill or cast-iron skillet to medium-high heat. Pat filet mignon steak dry, rub with oil, and season with salt and pepper.

2. Cook filet 4 to 5 minutes per side, until internal temperature reaches 125-130º F for medium-rare.

3. Rest filet 5 minutes.

4. While filet rests, pulse cilantro, parsley, carrot, oregano, and red pepper flakes in a food processor or blender until finely chopped.

5. Add garlic, olive oil, red wine vinegar, and lime juice and pulse to desired consistency.

6. Place lettuce in a large serving bowl and top with tomatoes, corn, carrot, cucumber, and radish.

7. Slice filet thinly against the grain and arrange on top. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

8. Drizzle filet mignon Spring steak salad with chimichurri dressing.

Notes:

• The chimichurri makes about ¾ cup, more than one salad needs. Extra dressing doubles as a sauce for grilled steak or roasted vegetables.