Since becoming a new mom this summer, I have learned the importance of being able to throw together a meal in minutes.
That’s why I’m such a fan of organicgirl salad mixes. With organically grown lettuces from California that have been washed three times so I don’t have to, organicgirl helps me make a healthy meal in no time.
Even before I was pregnant I enjoyed organicgirl’s salad mixes. Let’s call it convenience, not laziness. Simply put, having lettuce that’s all ready to go keeps you from making excuses for not eating your veggies.
So I was excited when I was offered the chance to taste organicgirl’s new salad mixes and salad love dressings, plus a challenge: to create a dish featuring them.
My dish will be featured on organicgirl’s Facebook page, where it will compete with dishes from other bloggers.
But first, the new organicgirl greens:
Sweet Pea combines tender baby greens with fresh sweet pea shoots, which give the salad mix a springtime, fresh-from-the-garden feel. It also has 5 grams of protein per serving.
The PEPPERGREENS salad mix is rightfully in all capital letters because it shouts spiciness, with baby mustard greens, arugula and cress adding a kick.
Salad love is the new line of organic dressings from organicgirl. All are gluten free, GMO free and vegetarian.
White Cheddar is a tangy vinaigrette of aged cheddar, green onions, parmesan, buttermilk and sour cream.
Lemon Agave is a vegan-friendly vinaigrette with fresh lemons, extra virgin olive oil and blue agave nectar that is reminiscent of homemade lemonade.
Fresh Tomato Italian is tomatoes, basil, parmesan, garlic and extra virgin olive oil. It’s like bruschetta in a bottle, and so tasty you’ll want to use it as a dip too.
Kale Parmesan is made with baby kale, mint, basil, chives, parmesan and spinach. It tastes like you’re drinking pesto sauce – truly decadent.
The Sweet Pea and PEPPERGREENS salad mixes are so good on their own that all I need is a little olive oil. But that’s certainly not going to win me any votes!
So here is my entry:
White Cheddar Marinated New York Strip Steak with
I love a good dry aged steak, but unless it’s a special occasion I buy the standard supermarket cuts. When I tasted the White Cheddar salad love dressing it was like a light bulb going off – maybe by marinating the steak in the dressing it would impart some of those delicious flavors that you get from dry aging.
Inspired by the flavors of Argentina, I decided to try an organicgirl spin on chimichurri. Instead of using parsley and oregano for the traditional green sauce, I used the PEPPERGREENS mix and the Kale Parmesan salad love dressing.
I finely chopped the organicgirl salad mix by hand, then whisked it together with the Kale Parmesan dressing, olive oil, red wine vinegar, garlic and salt. I’ve shared the full recipe at the bottom.
I marinated the steaks overnight in the White Cheddar dressing, then seasoned them with salt and pepper before grilling them to a perfect medium rare.
After plating I topped the steak with the PEPPERGREEN chimichurri, and served it with the PEPPERGREENS mix and locally grown heirloom tomatoes. Bonus: the PEPPERGREEN chimichurri made excellent dressing for the salad!
The dish tasted even more delicious than it looks in the picture. The White Cheddar marinade imparted tangy and aged cheese flavors (especially on the parts that were charred from the grill), and all the savory elements of the steak worked so well with the spiciness and vinegar of the chimichurri.
For such an easy to make dish it made a big impact – and made our weeknight dinner feel like a special event.
If you’d like to try this meal in your own home, I recommend the Septima Malbec, which can be found a few aisles over from organicgirl in many grocery stores.
For more information visit www.iloveorganicgirl.com.
White Cheddar Marinated New York Strip Steak with PEPPERGREEN Chimichurri
- 2 New York Strip steaks, approximately 1.5 lbs total
- 1/2 bottle organicgirl salad love White Cheddar dressing
- 4 cups organicgirl PEPPERGREENS salad mix
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 tbsp organicgirl salad love Kale Parmesan dressing
- 2 cloves garlic (or more if you love garlic)
- 1 tsp salt, plus more for seasoning
- freshly ground black pepper for seasoning
Marinate the steaks overnight in the organicgirl salad love White Cheddar dressing.
To make the chimichurri, finely chop the organicgirl PEPPERGREENS salad mix and garlic by hand or in a food processor.
In a separate bowl whisk together the olive oil, red wine vinegar and organicgirl salad love Kale Parmesan dressing. Add the chopped PEPPERGREENS salad mix, garlic and salt, and stir to mix.
Without removing the excess marinade from the steaks, season the meat with salt and pepper. Grill the steaks until your preferred doneness.
Top the steaks with the PEPPERGREEN chimichurri and enjoy!
Serves two hungry adults
Full disclosure: The Amateur Gastronomer received complimentary salad mixes and salad love dressings from organicgirl.