Food & Drink BBQ Steak Salad with Green Olives & Goat Cheese (Serves 4) For the Salad 1½ lbs (680 g) ribeye or striploin steak, about 2 steaks 6 cups (140 g) arugula, washed and thoroughly dried ½ cup (70 g) green olives, pitted and halved ½ red onion, sliced thin 3½ oz (100 g) fresh chèvre (goat cheese), crumbled 1 cup (170 g) cherry tomatoes, halved (optional) Freshly cracked black pepper and flaky sea salt Chèvre-Lemon Vinaigrette ½ cup (125 mL) extra virgin olive oil 1/4 cup (62 mL) fresh lemon juice 2 tsp lemon zest 2 tsp Dijon mustard 2 oz (60 g) chèvre, crumbled, whisked in to emulsify 2 small cloves garlic, finely grated 4 tsp (20 mL) prepared horseradish Pinch of sea salt and cracked black pepper Method 1. Make the vinaigrette: whisk together the olive oil, lemon juice, zest, Dijon and garlic. Crumble in the chèvre and whisk vigorously until the dressing emulsifies into a creamy, tangy consistency. Season to taste and set aside. 2. Season the steaks generously on both sides with salt and cracked black pepper. Grill over high heat – 3 to 4 minutes per side for medium-rare, depending on thickness. Remove from the heat and rest for at least 8 minutes. Do not skip the resting step. 3. While the steak rests, place the arugula in a large bowl. Drizzle over just enough vinaigrette to coat lightly and toss gently. 4. Arrange the dressed arugula on a large serving platter. Scatter the red onion and green olives evenly across the top. 5. Slice the rested steak thinly against the grain and lay the slices over the salad. Any resting juices on the board go straight over the top – they are part of the dressing. 6. Finish with crumbled chèvre, a drizzle of the remaining vinaigrette, flaky sea salt and a generous crack of black pepper. Serve immediately. Note: The steak must be fully rested before slicing or the juices will run off the plate and the meat will tighten. Eight minutes is the minimum; 10 is better. Lay the slices on while still warm – the contrast against cold dressed arugula is exactly the point. Wine suggestion: Red meat requires a red wine. However, the rest of the dish is light and delicate in nature – salad. We want a red wine that has enough acidity to nicely match the tanginess of the goat cheese and lemon juice. Pinot Noir is ideal! Pinot Noir is meant to be chilled in the refrigerator for at least half an hour. A light, fruity and tangy red wine nicely chilled is also ideal for BBQ season in the warm weather. The wine has enough structure for red meat, all the while harmonizing with the dressing. CSANews | SUMMER 2026 | 49
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