Summer Steak Salad
This is not your average salad. Charred slices of steak, still warm and blushing pink, laid over bitter greens, sun-soaked vegetables, and soft slices of late-summer fruit. It’s bright, grounding, and built for appetite.
The quiet centrepiece, though, is the vibrant green dressing. Sharp, herb-heavy, with a gentle kick from chilli and spring onions, it brings both lift and depth. But beneath the flavour sits something more substantial.
Blended seamlessly into the mix are three deeply functional ingredients: grass-fed organ powder, collagen, and colostrum, all found in Organised. Collagen supports skin, joints, and gut lining. Colostrum delivers immune support and natural growth factors. Organ powder brings a broad-spectrum hit of vitamins A, B12, iron, and essential minerals from liver, heart, and kidney.
It’s fresh, bold, and unapologetically built to nourish.
Ingredients
For the green dressing:
A small bunch of fresh parsley (about 20g)
1 green bell pepper, stalks, seeds removed and chopped into pieces
1 green chilli, stalks, seeds removed and chopped into pieces
2 spring onions, chopped
1 heaped tbsp Organised
The juice of 1/2 lemon
2 tbsp extra virgin olive oil
1 tsp raw honey
A generic pinch of salt and pepper to taste
For the rest of the salad:
1 grass fed steak, cooked to your liking
1 peach or nectarine, cut into thin slices
1/2 small cucumber, cut into slices
4-5 radishes, thinly sliced
2 spring onions, finely chopped
Method
To make the dressing add all the ingredients into a blender and blend until smooth. Add in the honey and mix well. Check for seasoning.
Grill or pan fried the steak to your liking. We like it medium rare, 3 minutes on each side. Remove from the pan and let it rest on a chopping board for 3-5 minutes. Cut the steak into thin strips.
Add all the salad ingredients to a large serving plate or bowl. Add the sliced steak on top and generously drizzle with the dressing.
Store any leftover dressing in the fridge for 2-3 days.
