Strawberry and Steak Salad with Poppy Seed Dressing

Enjoy the bright flavors of the season with this fruity and juicy Strawberry Poppyseed Steak Salad, created in collaboration with Beef + Lamb New Zealand and Silver Fern Farms, featuring 100% Grass-Fed Silver Fern Farms Net Carbon Zero By Nature 100% Grass-Fed Angus Beef.

A salad that’s both savory and sweet

When summer arrives I try to work as many strawberries into meals as possible. Their bright, warm-weather flavor lifts almost any dish, and they’re especially delightful paired with steak in this Strawberry Poppyseed Steak Salad.

At first the idea of strawberries with steak may seem unusual, but the combination really works. The salad balances savory and sweet, offers a mix of creamy and crunchy textures, and is both satisfying and nourishing.

For the best flavor, this recipe uses high-quality grass-fed beef from New Zealand: Silver Fern Farms’ Net Carbon Zero By Nature 100% Grass-Fed Angus Beef. The animal’s diet greatly influences taste and texture, and grass-fed beef brings a clean, natural flavor that complements the fresh salad ingredients.

Ingredients in strawberry poppyseed steak salad

This recipe is organized into three groups: the steak, the salad components, and the poppyseed dressing. Together they create a bright, satisfying meal for four.

Steak

• Steak: 2 rib-eye steaks (Silver Fern Farms 100% Grass-Fed Net Carbon Zero By Nature Rib-Eye recommended)
• Seasonings: oil, salt, and pepper

Salad

• Spinach: 16 oz baby spinach
• Strawberries: 1 pint, sliced
• Avocado: 2, diced
• Feta: 1 cup, crumbled
• Sliced almonds: 1 cup

Dressing

• Mayo: 1/4 cup
• Greek yogurt: 1/4 cup
• Honey: 2 tbsp
• Red wine vinegar: 1/4 cup
• Poppy seeds: 2 tbsp
• Salt: 1/2 tsp
• Dry mustard: 1/2 tsp

Why grass-fed beef from New Zealand?

Silver Fern Farms’ grass-fed beef from New Zealand stands out for its clean, natural flavor, a result of animals raised on pasture. Using a high-quality grass-fed rib-eye helps the steak shine alongside fresh fruit and greens. The Net Carbon Zero By Nature certification indicates the producer’s commitment to environmental stewardship, with emissions offset across the supply chain where the animals were raised.

Kitchen tools needed

You’ll need a grill (or grill pan), tongs or a spatula, a large mixing bowl, a cutting board and knife, a small bowl or jar for the dressing, and a whisk. Measuring spoons and cups: 1/2 tsp, 1 tbsp, 1/4 cup, and 1 cup.

How to make this steak salad

Prep and cook time total about 28 minutes. The recipe serves 4.

1. Remove steaks from the refrigerator and let them come to room temperature for 20 minutes.
2. Preheat the grill to medium-high heat.
3. Brush steaks with oil and season liberally with salt and pepper. Grill for 3–4 minutes per side, or until the internal temperature reaches about 135°F for medium-rare. Adjust time for thicker or thinner cuts and preferred doneness.
4. Remove steaks from the grill and let them rest for a few minutes so juices redistribute.
5. In a large bowl, combine baby spinach, sliced strawberries, diced avocado, crumbled feta, and sliced almonds.
6. Slice the rested steaks thinly and arrange the slices over the salad.
7. Whisk together the mayo, Greek yogurt, honey, red wine vinegar, poppy seeds, salt, and dry mustard in a bowl or jar. Taste and adjust seasoning.
8. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Optional ingredient variations

Salads are flexible—swap or add ingredients to suit your taste. Good options include:

• Arugula instead of or mixed with spinach
• Blue cheese in place of feta
• Thinly sliced red onion
• Other berries such as raspberries or blueberries
• Pecans or walnuts instead of almonds

If warm-weather salads appeal to you, try rotating ingredients and proteins to keep meals fresh and exciting. This Strawberry Poppyseed Steak Salad brings a pleasing contrast of flavors and textures that makes it a great choice for lunches or light dinners.