Recipe by Kate Cooper, Pitchforks & Pomegranates – a Montana Food and Farming Blog
Reprinted by permission

INGREDIENTS // Serves 5-6:

Salad

  • 1 Top Sirloin Steak
  • 1 Bunch of Spinach
  • 1 Bunch of Pea Shoots
  • 3 Garlic Scapes (the shoots that grow out of the ground from hard-neck garlic varieties)
  • Corn Bread cut into cubes, for topping
  • Shaved Cheese, for topping (Kate recommends a blend of Parmesan, Asiago, and Romano)

Salad Dressing

  • ΒΌ cup Grape Seed Oil
  • 1 tablespoon BBQ Sauce
  • 1 tablespoon Water
  • 1 tablespoon Balsamic Vinegar
  • 2 tablespoons Ranch Dressing

DIRECTIONS:

  1. Whisk together all ingredients of salad dressing until well combined.
  2. Preheat grill. Generously salt and pepper steak. Grill steak to liking. After grilling, cover with tin foil and let rest while preparing the salad.
  3. In a large bowl tear spinach and pea shoots. Dice garlic scape (do not use bulb) and add to bowl.
  4. Add dressing and toss to coat all greens. Remove foil and thinly slice the steak. Plate salad and top with steak, corn bread cubes and sprinkle with cheese.