Sonoma Ranch Steak Salad  --
Lean Cut
  • Total Recipe Time: 30 to 35 minutes
  • Makes 6 servings


  1. 3 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
  2. 3 cups loosely packed fresh spinach
  3. 1-3/4 cups frozen butter beans, thawed
  4. 2 tablespoons fresh lemon juice
  5. 1 clove garlic, chopped
  6. 1/2 teaspoon freshly ground black pepper
  7. 3 tablespoons extra-virgin olive oil, divided
  8. 1 pint red and yellow cherry, grape or teardrop tomatoes, cut in half or quartered, if large
  9. 1/2 cup feta cheese, crumbled
  10. 1/2 cup Kalamata olives, cut in half
  11. 3 tablespoons thinly sliced fresh basil
  12. 1 teaspoon red wine vinegar
  13. Fresh basil (optional)
  1. 1 tablespoon smoked paprika
  2. 1 tablespoon finely chopped fresh rosemary
  3. 3/4 teaspoon grated lemon peel
  4. 1 clove garlic, minced
  5. 1/4 teaspoon freshly ground black pepper


  1. Combine Rub ingredients; press evenly onto beef steaks. Cover and refrigerate 30 minutes.
  2. Meanwhile, place spinach, beans, lemon juice, garlic and pepper in food processor container. With motor running, slowly add 2 tablespoons oil through opening in cover, processing until combined. Season with salt, as desired. Set aside.
  3. Combine tomatoes, cheese, olives and basil in medium bowl. Add remaining 1 tablespoon oil and vinegar; toss well. Season to taste with pepper; set aside.
  4. Place beef steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  5. Remove; let stand 5 minutes. Carve steaks into slices; season with salt, as desired. Evenly divide spinach mixture among 6 individual plates. Top with beef slices; spoon tomato salad over beef. Garnish with basil, if desired.
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