Grass-fed Grilled Steak & Organic Blueberry Salad

One of my favorite things to do each summer is weekly trips to my local farmers markets. I love challenging myself to base our meals mostly, if not entirely, on those super fresh and local ingredients. Last week both of the markets I frequent held their opening days and on Tuesday one of the things I picked up was a big bag of mixed organic greens; Tatsoi, Mizuna, and a third Asian variety whose name escapes me at the moment. My family tends to favor romaine and baby spinach but the farmer offered me a taste of the Tatsoi and I was hooked.

I had a grass-fed London Broil marinating in the fridge and a pint of fresh local, organic blueberries so once I returned home, I turned on the grill and set out to combine these into a delicious salad. The bite of these greens compliments the sweet blueberries and creamy feta. I added some crunch with thinly sliced celery and chopped walnuts.

Since the steak was already marinating, this dinner came together pretty quickly. While it was grilling I washed and chopped the other ingredients and quickly blended up the dressing. Dinner was on the table in 30 minutes.

organic and grass fed salad


    • 1 lb London Broil (I prefer grass-fed beef from a local farm)
    • 3 garlic cloves, chopped
    • 2 tbsp olive oil
    • 1/4 cup coconut aminos (or soy sauce)
    • Juice of one lime
    • 1 pint blueberries, organic, divided
    • 1⁄4 cup balsamic vinegar
    • 1⁄4 cup extra virgin olive oil
    • 6-8cups mixed Asian greens
    • 2 cups celery, thinly sliced
    • 1⁄4 cup walnuts, roughly chopped
    • 1⁄4 cup feta cheese, crumbled
    • 1/4 cup red onion, thinly sliced

Preparation Steps:

First, the marinated steak:

  1. Add garlic cloves, olive oil, coconut aminos, lime juice and steak to a gallon size ziplock bag. Seal. Shake.
  2. Marinate in fridge for 2-6 hours, flipping the bag over once or twice during marinating time. Before cooking, let meat come to room temperature.

Next the salad:

  1. Heat grill to medium.
  2. Remove steak from bag and place on pre-heated grill. Cook each side for roughly 6 minutes for medium cooked (this will depend on how thick your steak is, I always keep an instant-read thermometer nearby so I can assure the desired temp.) Once cooked, take the steak off the grill and cover. Let it rest for 5 minutes then slice against the grain into thin strips. I then cut those into bite-sized chunks.
  3. To make the dressing: In a blender or food processor, add half a cup of blueberries, the balsamic, olive oil & salt; process until combined.
  4. Between 4 plates, evenly divide the greens, celery, cooked steak, walnuts, blueberries, onion and feta. Pour dressing over the top & finish with freshly ground pepper

Enjoy and Share this recipe with a friend 🙂


As a high school student, Sonya was an active member of her school’s environmental club, an interest that intensified when she became a parent. A self-trained marketing professional, she loves melding her talents and interests together, designing and editing the blog, emails, and other online marketing efforts at Our Green House. When she’s not working, homeschooling her teenager, or learning something new, Sonya finds peace gardening, hiking and raising grain and soy-free pastured chickens.

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