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63 Acres Summer Steak with Grilled Mushroom Salad



About the Recipe

I love a great summer salad, and with some grain and grass fed 63 Acres beef grilled on top you will most certainly have the hit of your family bbq on the table. For this recipe I used a perfect 8-10 oz striploin with the fat cap removed to serve 2-3 people but you could use almost any cut of beef you want: Why not try a sirloin, flank, or even a tri-tip, flat iron and coulotte for something new. By choosing alternative and secondary cuts you are really helping the rancher with their sustainability initiatives by utilizing the entire animal.


  • 8-10oz 63 Acres steak

  • kosher salt

  • pepper

  • olive oil crimini mushrooms

  • green beans

  • red oak leaf lettuce

  • tomatoes

Horseradish, Golden Miso, Lemon and Honey Vinaigrette

  • 2 tbsp horseradish

  • 1 tbsp dijon

  • 1 tbsp golden miso

  • 2 tbsp honey

  • ½ cup apple cider vinegar

  • 1 tsp kosher salt

  • 1 cup extra virgin olive oIl



Whisk together the horseradish, dijon, mino, honey, apple cider vinegar and salt. Slowly continually whisk in the olive oil until emulsified. Set aside. This dressing will last in the fridge for 2-3 weeks To assemble the salad: I love serving this salad family style in the middle of the table. Lay the red oak leaf lettuce, the sliced tomatoes and the bright green beans down on your platter. Add the sliced 63 Acres beef striploin and the grilled mushrooms, spoon on an ample amount of the dressing and garnish with sliced fresh BC apples and some toasted BC hazelnuts.


You can BBQ the steak on your favourite grill outside, and, if preferred, you could also pan-sear the steak in a heavy and hot cast iron pan.

For this recipe, on a preheated BBQ, we seasoned the 8-10 oz 63 Acres steak with kosher salt and cracked black pepper on all sides, rubbed 1 tbsp of olive oil on all sides of the steak and then grill on both sides for approximately 3 minutes per side for a perfect medium rare. While the steak is grilling, you will also season with salt and pepper and olive oil and grill some of your favorite mushrooms. I chose crimini mushrooms for this recipe but you could use oyster mushrooms, portobello mushrooms or shiitake.

Chef Tip: Let the steak rest for as long as you cook it. When the salad is ready, slice the steak and place it on top, and serve. Summer Salad: We chose some crisp red oak leaf lettuce, perfect tomatoes and some blanched bright green summer green beans.

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