Winter Harvest Steak Salad
Winter has officially arrived—bringing chilly mornings and a craving for comforting, nourishing meals. Whether you love the quiet coziness of winter or miss the warmth of summer, this Winter Harvest Steak Salad is sure to bring some brightness to your dinner rotation. It features seasonal winter produce and one of Yampa Valley Ranch’s favorite cuts of beef: the Chuck Eye Steak.
If you’re not familiar with the chuck eye, think of it as the budget-friendly alternative to the ribeye—offering that same rich, beefy flavor with beautiful marbling. This cut comes from the upper shoulder of the cow, right next to the prized ribeye section. But here’s the thing: how you cook it matters, and even more importantly, where your beef comes from makes all the difference in both taste and nutrition.
In this post, I will walk you through the best way to prepare chuck eye steak, and why choosing regeneratively raised beef is the healthiest choice.
Ingredients
For the steak:
1 lb chuck eye steak
Salt and freshly cracked black pepper
1 tsp garlic powder
1 tbsp olive oil
For the salad:
6 cups mixed greens (we used Arugala)
1 Delicata squash (can sub acorn squash or sweet potato)
1 tbsp olive oil
1/3 cup thinly sliced red onion
1/2 cup crumbled goat cheese or feta
1/3 cup pomegranate seeds or dried cranberries
1/4 cup toasted pecans
Salt and pepper to taste
For the dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1/2 tbsp maple syrup
1/2 tbsp Dijon mustard
Salt and pepper to taste
Instructions
Preheat the oven to 425 degrees F.
Cut the Delicata squash (or acorn squash) in half length wise. Remove the seeds from the center using a spoon. Slice the squash halves crosswise into ½ inch thick pieces (should be crescent moon shaped).
Coat the slices in olive oil. Add a sprinkle of salt and pepper.
Arrange slices on a coated baking pan. Roast for 25 mins, flipping sides halfway through.
Remove squash from oven once golden brown and set a side
2. Season and cook steak
Generously season steak with salt, pepper, and garlic powder on both sides.
Heat a cast-iron skillet or grill over medium-high heat. Add olive oil, then sear steak 4–5 minutes per side, or until it reaches your desired doneness.
Let the steak rest for 5–10 minutes, then slice thinly against the grain.
We strongly recommend medium rare to optimize flavor and texture (135°F for medium-rare).
We also strongly recommend charring the steak for best flavor.
3. Assemble the salad
While the steak is resting, layer your greens in a large bowl, then top with roasted squash, red onion, cheese, cranberries, and nuts.
4. Make salad dressing
Whisk together the dressing ingredients and drizzle over the top. Lightly toss together.
5. Slice the steak
This step is very very important to pay attention, how you cut a Chuck Eye will make all the difference!
There are three fat seams in the Chuck Eye steak. Begin by cutting along the seams into strips.
Then cut in the strips in the other direction to make bite size pieces. The smaller the pieces, the more tender the steak will be in the salad. See picture below for reference!
Add the precut bite sizes of steak tips to the top of the salad and serve!
Every bite of this Winter Salad is a reminder that food tastes better when it’s connected to the land it comes from. Featuring local vegetables and regeneratively raised beef from Yampa Valley Ranch, this dish celebrates sustainable and local agriculture. By using regenerative practices that promote soil health and grass-fed, grass-finished cattle, Yampa Valley Ranch produces beef that is naturally nutrient-dense.Choosing regenerative beef and local produce means you’re not only enjoying fresher flavor and higher-quality nutrition, but also supporting a food system that gives back to the earth. So as you savor this cozy winter salad, know that you’re nourishing your body while helping build a healthier, more sustainable future.
Enjoy this cozy winter salad, and don’t forget to tag @YampaValleyRanch in your next meal using regenerative beef!
