“Saturday’s are for the boys” makes me think of grill’ and chllin’ and what better way to do that then by grilling steak for a delicious salad. This dude-approved salad is topped with grilled steak and a dairy free creamy herb dressing. This recipe has more steps than I normally like to but it is definitely worth it and if you are cooking with friends there are steps for everyone to help with.

Ingredients:
Steak:
1 1/2-2 lbs steak
Salt & Pepper
2-3 tablespoons soy sauce
1 tablespoon worcestershire sauce
Salad:
2 yellow zucchini, halved and quartered
1 bunch asparagus, ends trimmed
1 tablespoon olive oil
Salt & Pepper
1 head romaine lettuce
8 oz cherry tomatoes, halved
2 tablespoons pumpkin seeds
1 Hass avocado, sliced
2 chives, chopped
Salad Dressing:
1 cup raw cashews
3/4 cup water
3 tablespoons apple cider vinegar
1 1/4 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon garlic powder
2 tablespoons chives, minced
1 tablespoon parsley, minced
1/2 teaspoon pepper

Directions:

1. Season each side of the steak liberally with salt and pepper, place on a sheet pan. Divide soy sauce and worcestershire sauce in half, pouring half on one side of the steak and flipping to pour the remaining liquid on the other half. Allow steak to marinate on counter while it comes to room temperature.

2. Preheat oven to 400 degrees. Prepare zucchini and asparagus by cutting them accordingly and placing on a sheet pan. Drizzle olive oil over vegetables and season with salt and pepper. Toss vegetables, evenly coating them, and place in oven to cook approximately 30-45 minutes*.

3. Once the vegetables are in the oven blend the cashews, by themselves, in a blender or food processor until they resemble fine sand, 15-20 seconds. Add water, apple cider vinegar, salt, onion powder, sugar and garlic powder and blend on low speed until combined, about 10 seconds. Let mixture sit for 15 minutes. While the salad dressing rests for 15 minutes start the grill.

4. Once the grill is heated grill the steak approximately 4 minutes on each side or until internal temperature reaches 135 degrees. Remove the steak from the grill and allow to rest until salad is prepared.

5. Blend the salad dressing for an additional 1 minute, scraping down the sides. let rest. Blend an additional 4 minutes. Add chives, parsley and pepper. Blend an additional 30 seconds.

6. Prepare the salad by rinsing, drying and cutting the lettuce. Place the lettuce in your serving dish and top with cherry tomatoes, pumpkin seeds, avocado and chives. Slice steak and place on top of salad. Dress the salad and serve.

Pro Tip:

*Roast the vegetables until desired. I like them to be extra roasted.