New York Strip Steak Salad with Shallot Vinaigrette

This steak salad is a filling and flavorful way to enjoy lunch at home or on the go! It’s easy to prepare and can be customized with whatever lettuce and vegetables you have on hand. The strip steak is tender and perfectly seasoned thanks to the Liquid Beef Injection Marinade and simple salt and pepper. Then, a simple vinaigrette seasoned with Premium Dry Rub for extra flavor and notes of garlic and spices is drizzled over the salad. Crumbled goat cheese or other salty cheese like feta is a nice addition to crunchy bites of vegetables and juicy steak. A New York Strip is preferred for grilling and holds up well to injections of beef marinade. The hearty piece of meat cooks hot and fast on the grill and results in crispy edges with a tender interior. Depending on your taste and what ingredients you have, try extra tri-color cracked black pepper or smoked salt to add even more complexity to the grilled steak.

Ingredients ● 1 lb New York strip steak

● 1 oz Liquid Beef Injection Marinade

● Butcher BBQ Grilling Addiction

● Spinach or mixed greens

● Chopped tomato

● Chopped cucumber

● Crumbled feta, goat cheese, or blue cheese

Shallot Vinaigrette

● 1⁄4 cup apple cider vinegar

● 1 tsp dijon mustard

● 1⁄3 cup olive oil

● 1 tsp Premium Dry Rub

• Equipment: Meat Marinade Injector

Directions

Use the Meat Marinade Injector to inject the Liquid Beef Injection Marinade into the steak: Follow the package directions. Then, sprinkle the Grilling Addiction all over the steak.

Allow to marinate for at least 30 minutes.

Grease the grill and preheat it to medium heat. When the grill is hot, place the steak on the grill and let cook 3-4 minutes per side, depending on the thickness of the steak and your preference for doneness.

Remove from the grill and let rest at room temperature for 5-10 minutes, then slice the steak against the grain.

Meanwhile, add all ingredients for the shallot vinaigrette to a small bowl and whisk well to combine.

Assemble salad: Lay a bed of spinach or mixed greens on a serving bowl. Top with chopped tomato, cucumber, crumbled cheese, and sliced steak. Drizzle with desired amount of vinaigrette and store the remainder in an airtight container in the refrigerator.

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