5/5 (1)
steak salad

Serves: 2

Our take on a classic steak dinner, this salad will have your meat and potato eaters devouring lēf Farms greens.

Ingredients

4 oz. lēf Farms Fusion blend
12 oz. New York strip steak
½ lb. fresh green beans
½ lb. red potatoes
1 pt. grape tomatoes
1 cup cider vinegar
1 cup sugar
¼ cup salt
1 tbsp. kosher salt
1 tbsp. ground black pepper
2 tbsp. canola oil

Blue Cheese Dressing Ingredients

Makes 2 cups

½ cup sour cream
¼ cup mayonnaise
¼ cup red wine vinegar
1 tbsp. Dijon mustard
1 cup blue cheese crumbles

Requires overnight marinating.

Day 1

In a mixing bowl add blue cheese crumbles, sour cream, mayonnaise, red wine vinegar and Dijon mustard, hand mix until blended, season with salt and pepper. Chill overnight. Next rinse and cut ends/stems off of green beans. Bring cider vinegar, sugar, and 1\4 cup salt to a boil and stir. Turn off heat and let cool. Pour cooled mixture over green beans chill overnight.

Day 2

Preheat oven to 375°F. Wash and cut red potatoes into quarters. Toss potatoes in 2 tbsp. oil, season with salt and pepper. Spread seasoned potatoes evenly on baking sheet. Roast potatoes till golden and tender, set aside to cool. Reduce oven heat to 300°F. Season both sides of the steak with salt and pepper. Heat a cast iron pan on stove top at about medium high. Sear steak on both sides till crusty brown. Place steaks in the oven to finish (we suggest 8 min. for medium rare). Remove steaks from oven and pan to allow to rest. Set out 2-4 large dinner plates, split lēf Farms Fusion blend between them. Top with warm potatoes and garnish with pickled green beans and grape tomatoes. Using a sharp knife slice the steak in thin strips. Place slices on the greens like points on a compass. Generously spoon blue cheese dressing over salad.

NH Food Bank Chef Jason
NH Food Bank Chef Paul

This recipe created for lēf by Chefs Jason, Paul and Moriah of the NH Food Bank

As the New Hampshire Food Bank’s culinary leaders, Chefs Jayson, Paul and Moriah not only create fresh and healthy meals for shelters, soup kitchens and after-school programs across the state, but they provide professional culinary training to help community members enter the hospitality market. It’s this commitment to New Hampshire that has helped forge a strong bond with lēf Farms, where we share the same love of community.

News

keeping front-line workers happy and healthy with $250K in food donations

As the COVID-19 pandemic continues, New Hampshire-based lef Farms continues to do its part by providing hard-working front-line healthcare workers across New Hampshire, Massachusetts, New York and New Jersey with more than $250,000 in baby greens over the past six months – a total of 50,000 meals. “We’ve always seen ourselves as community advocates first and foremost”, begins lef Farms founder, Henry Huntington. “The whole reason we started lef Farms was to reduce our community’s reliance on food sources outside our region by offering healthy local alternatives. We feel a healthy community is one that grows and prospers together. Our […]

Lēf Farms is a local New England grower of fresh salad greens

Very few mouth-watering
salads start with a

seven day roadtrip.

Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.

We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.

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