Serious Eats: Recipes

Meat Lite: Spring Greens and Strip Steak Salad

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.

Here's proof you can have your steak and eat it, too. With no more than a pound of strip steak and creamy fingerling potatoes, salad is a satisfying meal for four. 'Tis the season for tossing a little creativity with tender spring greens, a flavorful change of pace from winter's grocery lettuce selection. If it's finally warm enough in your corner of the world, opt for grilling instead of pan-searing the steak.

And as the grilling months approach, consider paying a little more for alternatives to factory-farmed animals. If you apply the Almost Meatless philosophy of using smaller amounts of meat in recipes with lots of non-meat ingredients, the extra cost is stretched across several meals, making for a surprisingly economical approach to eating. offers a comprehensive list of pasture-based farms and distributors nationwide, and terrific information about grass-fed food.

About the author: Tara Mataraza Desmond writes about, cooks, and eats food for a living. Her blog, Crumbs On My Keyboard, is dedicated to delicious things in Philadelphia and lots of other places.

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