What’s For Lunch? Steak Hot & Cold Summer Salad


UPC’s Steak Hot & Cold Summer Salad

This was a looong weekend! There are “Long Weekends” where you have an extra day due to a holiday, or perhaps a carefully chosen vacation day. And then there are looong weekends, like this one was for me, where you are still unpacking, setting up your new apartment, and throwing away old stuff that you haven’t used in the past 5 years. This weekend, since my wife and I moved recently, was the second version. And I’m not sure how many more of these I have in me before I have a breakdown!

On the positive side: we have the kitchen (the most important room in the house!), living/dining room, bedroom, and my closet all set up with well conceived temporarily situated solutions to our needs from the space available in the room. We know how we’ll eventually have the rooms look, what we need to make the space work, and we’ve put together some sort of interim solution, using the furniture and other tools we have available now. That’s an important start! All we have left now are the office, my wife’s closet, and the bathrooms. And I am exhausted from the effort to get us this far this fast! I am so exhausted that I barely managed to put together today’s post. Barely; but still managed. You can thank me after you see what’s in it.

Steak Hot & Cold Summer Salad; What you’ll need:

  • 1 lb Grass-Fed Steak (I used my lately-favorite cut: Rib-Eye)
  • 1 large Avocado, chopped
  • 2 cups Cherry Tomatoes, sliced
  • 1 cup Blueberries (wild if possible, otherwise organic)
  • 1 cup Toasted Coconut Chips
  • 1 medium Cucumber, chopped
  • Mesclun Salad (or your other favorite salad mix)
  • 2 tablespoons Olive Oil

Serves: 2, with a little to spare
Cook and prep time: 20 minutes

1. Cook the steak in a pan with your favorite steak seasoning (I used sea salt, fresh ground pepper, anise seed, and thyme) on medium heat, covered. Continue cooking until it is finished to your liking (shorter times for rare, longer times for well-done).
Note: I like my steak on the rare-side when eating it by itself. For some reason, I prefer it well-done in a salad.

2. While the steak is cooking, prepare the salad. In a large mixing bowl, add the salad greens, cucumber, blueberries, avocado, and olive oil. Using a serving spoon, mix the salad thoroughly.

3. When the steak is cooked to your satisfaction, take it out and slice it, no more than 1/2 inch thick slices, on a cutting board.

4. Serve the salad in a salad bowl after sprinkling the coconut chips and the sliced tomatoes liberally across the top of the salad. Carefully lay the sliced steak on the side of the bowl, like shown in my picture.


  • How did you spend your weekend?
  • What kinds of things do you prefer to spend your weekend on? Socializing? Traveling?
  • What’s your “ideal” weekend look like, given your normal constraints?
  • How often do you manage to do your “ideal” weekend? Is it a once-per-month thing? Or more or less frequently than that?

11 thoughts on “What’s For Lunch? Steak Hot & Cold Summer Salad

  1. Pingback: What’s For Lunch? Steak Hot & Cold Summer Salad | Paleo Digest

  2. I don’t know how I feel about fruit on my salad… Other than tomatoes of course… Okay and if we want to get REALLY technical…. Eggplant, Winter Squash, Zucchini and Cucumbers are okay on the salad too! LOL

    • I know, it’s a touchy issue, isn’t it? But I can tell you, blueberries, especially wild ones (I had to use organic for the picture, since the wild ones hide too easily) can really add a lot to the flavor of a salad. Since they have a really high surface area to fruit ratio, again especially the wild berries, they are a really excellent source for flavanoids and antioxidants. Also wild berries tend to be more on the savory side than cultured berries, and can really bring out other flavors in the salad. While it’s not something I generally feature, it’s an excellent way to enhance other elements of the meal.

  3. You have hit on a recent pain point for me. My weekends have been blurring into my weekdays, so I get less done overall. I love to get out amongst nature at the weekends. Thanks for the reminder I will make some plans…

    • Awesome Jason! I love to go for long runs in the woods on Sundays (sometimes several hours long!), and maybe a nice long hike on Saturdays. It’s a great way to revel in nature, and when you hit your groove right, it’s incredibly meditative!

  4. That is just about a perfect salad, well done. My ideal weekend is spent by the sea, river or lake, possibly with a barbeque… Definitely with family or good friends.

    • Thanks Paul! We really enjoyed it, that’s for sure!!
      Yeah – living in a city, I really need my weekends for some heavy nature exposure too! I like to go spend long hours in a park, the woods, or hiking!

  5. Another great recipe! And great tips along the way. As to my weekend…it was hectic…pushing too many deadlines so I’m ON constantly right now!

    • Yeah – I’m struggling with that a lot right now with moving and my new job. I’ve been strung out every day lately because of the non-stop scheduling, moving, setup, etc. that comes with moving and with a new job – and both of them together is really rough!!!

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