Sola Cafe's Yellowstone Salad Recipe

August 25, 2013

There’s nothing quite like a fresh salad on a hot summer day.  Our friends at Sola Café make a dish that combines crisp goodness from the garden and thinly sliced steak.  The result is a meal that won’t weigh you down but provides plenty of sustenance for long summer days.  This one of our favorite lunches.

 Sola Café’s Yellowstone Grassfed Steak Salad


  • 1 # YGB London Broil, seasoned with salt and pepper (heartily)
  • 6 new or Yukon Gold potatoes
  • 2 yellow onions
  • 4 T olive oil
  • 1/4 cup gorgonzola cheese, crumbled
  • 4 T Sola Cafe's fig balsamic house dressing (any balsamic will be delicious)
  • Field greens mix from Gallatin Valley Botanical (or your local producer)


  • Season beef liberally and let sit a minimum of one hour
  • Grill to medium rare
  • Quarter and roast new potatoes with 2 T olive oil, s&p and Italian seasoning
  • Slow-sauté onions in 2 T olive oil, deglaze often until golden color, add a pinch of salt

Once the ingredients have come to room temperature, toss the greens in dressing and add the steak, potatoes, and caramelized onions.  Finish with Gorgonzola, and a wedge of freshly baked bread.

copyright: Sola Cafe, Inc.