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California Grown Steak Salad

CA Grown Inspiration Steak Salad

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  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salads
  • Diet: Gluten Free


I love California produce and you simply can’t go wrong when choosing beautiful California produce to make this salad. I hope you will be inspired by these ingredients, but not be limited by them. Make your favorite steak, use leftover steak, or pick some up a steak already cooked from  your store. This is an ingredient recipe, so use your favorites!


Steak of your choice, including leftover, fresh, whatever your preference

1 teaspoon + 2 tablespoons olive oil, divided  

1 teaspoon Kosher salt, plus more 

1 bunch baby Romaine lettuce, around 4.5 oz 

Sweet potatoes crisps (Link), or roasted sweet potatoes 

1 – 6 oz Pitted Ripe California Green Olive, sliced 

2 cups of cherry tomatoes, cut in half 

1 cup cucumbers, sliced 

1 cup California gouda cheese, diced, or your favorite California cheese

Marinated Red Onions

For the Creamy Garlic California Olive Dressing

1 cup mayonnaise 

1 cup sour cream or greek yogurt

2 garlic cloves, pressed 

¼ cup roughly chopped parsley

1 tablespoon chopped fresh chives

3 tablespoons lemon juice

Kosher salt to taste, about 2 pinches 

3 tablespoons extra virgin olive oil 

One 6-ounce can California black olives, drained and divided

Click here for a Whole30 version of this dressing


Prepare your steak, dressing and vegetables and you are ready to assemble.


Place the romaine lettuce on a large platter. Sprinkle with salt. Place the sliced steak over the romaine, along with any of the juices. Add the roasted sweet potatoes, olives, cherry tomatoes, cucumbers and gouda cheese. Top with Marinated Red Onions and Marinated Red Onion oil. Sprinkle with salt and pepper. Serve with the creamy olive dressing or any of your favorite Magic Elixirs, like the Smoky Poblano Sauce or Smoky Red Pepper Sauce.


Make the dressing: 

Using a hand mixer or blender, blend the Whole30 Mayonnaise, pressed garlic, parsley, chives, lemon juice, salt, red wine vinegar, olive oil and 2/3 can of olives until smooth. Add the remaining olives and pulse until coarsely chopped.