27+ Flavorful Spring Steak Recipes for Every Occasion

Spring is the perfect time to indulge in fresh, vibrant flavors that celebrate the season’s bounty.

As the weather warms up, it’s the ideal moment to fire up the grill or sear some tender cuts of steak, bringing together the savory richness of beef with the fresh, bright ingredients that spring has to offer.

Whether you’re hosting a dinner party, enjoying a weekend cookout, or simply looking for a satisfying meal, spring steak recipes offer a fantastic way to savor the best of the season.

In this blog article, we’ll dive into 27+ spring steak recipes that feature fresh produce, zesty seasonings, and vibrant sides.

From juicy grilled steaks with grilled vegetables to tender cuts topped with fresh herb butter or fruity salsas, these recipes are designed to add a burst of spring flavor to your dinner table.

Get ready to be inspired by these mouthwatering ideas that will elevate your spring meals!

27+ Flavorful Spring Steak Recipes for Every Occasion

Spring steak recipes are all about combining the rich flavors of steak with fresh, seasonal ingredients that enhance and elevate the dish.

Whether you prefer a simple grilled steak or a more elaborate preparation with vibrant salsas, herb-infused butters, or fresh sides, these recipes will help you create meals that feel special yet are easy to prepare.

As the season changes, it’s the perfect time to experiment with new flavors and celebrate the joys of spring cooking.

So grab your favorite cuts of steak, embrace the bounty of spring, and enjoy a delicious meal that’s bursting with flavor!

Grilled Herb-Crusted Spring Steak

This Grilled Herb-Crusted Spring Steak is a perfect recipe for celebrating the fresh flavors of spring. With a zesty combination of fresh herbs, garlic, and lemon, the steak is perfectly grilled to your desired doneness. The bright flavors of the herbs complement the rich taste of the spring steak, making it a delightful main course for outdoor gatherings or a special dinner.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Zest of 1 lemon
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, combine the minced garlic, rosemary, thyme, lemon zest, olive oil, salt, and pepper to form a marinade.
3. Rub the marinade evenly onto the spring steaks, ensuring that each side is covered well. Let the steaks sit at room temperature for about 20 minutes to marinate.
4. Place the steaks on the grill and cook for 4-6 minutes per side for medium-rare, or longer if you prefer your steak more done.
5. Remove the steaks from the grill and let them rest for 5 minutes before serving.

This Grilled Herb-Crusted Spring Steak provides a burst of fresh, earthy flavors thanks to the herb rub. The lemon zest adds a refreshing touch, making it a flavorful and satisfying dish. Paired with seasonal vegetables or a light salad, this steak makes for a perfect springtime meal. The simplicity of the ingredients lets the quality of the steak shine, and the grilling process imparts a smoky char that elevates the dish.

Pan-Seared Spring Steak with Asparagus and Balsamic Reduction

Pan-Seared Spring Steak with Asparagus and Balsamic Reduction is a simple yet elegant dish. The rich, tender steak is paired with crispy, roasted asparagus and topped with a tangy balsamic reduction. This combination of savory and slightly sweet flavors makes for a delicious and satisfying meal perfect for spring nights.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1 tbsp honey
• 2 tbsp butter

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the asparagus on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 12-15 minutes, or until tender and slightly crispy.
3. While the asparagus is roasting, heat a cast-iron skillet over medium-high heat. Season the steaks with salt and pepper, then sear the steaks for 4-5 minutes per side until they reach your desired doneness.
4. Remove the steaks from the skillet and let them rest.
5. In the same skillet, add the balsamic vinegar and honey, scraping up any browned bits from the pan. Allow the mixture to reduce by half, about 3-4 minutes. Stir in the butter until the sauce becomes glossy.
6. Serve the steak with the roasted asparagus, drizzling the balsamic reduction over both.

The Pan-Seared Spring Steak with Asparagus and Balsamic Reduction is a refined dish that’s full of springtime flavors. The balsamic reduction adds depth and sweetness that balances the savory richness of the steak, while the roasted asparagus provides a crisp and tender texture. This dish is perfect for a spring dinner party or a romantic meal, combining simplicity with a touch of elegance to create a memorable meal.

Spring Steak Stir-Fry with Peas and Carrots

A lighter, healthier take on a classic stir-fry, this Spring Steak Stir-Fry with Peas and Carrots is quick, flavorful, and bursting with fresh spring vegetables. The lean steak is thinly sliced and stir-fried with bright green peas, sweet carrots, and a soy-ginger sauce that ties everything together. It’s a colorful and satisfying dish that highlights the vibrant flavors of the season.

Ingredients:

• 1 lb spring steak, thinly sliced against the grain
• 1 cup peas (fresh or frozen)
• 2 medium carrots, julienned
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 tbsp green onions, chopped (for garnish)

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced steak and stir-fry for about 3-4 minutes until browned. Remove the steak from the skillet and set it aside.
3. In the same skillet, add the garlic, ginger, peas, and carrots. Stir-fry for about 2-3 minutes, or until the vegetables are just tender but still vibrant in color.
4. In a small bowl, whisk together the soy sauce, oyster sauce, and rice vinegar.
5. Return the steak to the skillet and pour the sauce over the mixture. Stir to combine and cook for another 2 minutes, allowing the sauce to coat the steak and vegetables.
6. Garnish with chopped green onions and serve hot.

This Spring Steak Stir-Fry with Peas and Carrots is a healthy and delicious dish that brings together the savory flavor of steak with the freshness of spring vegetables. The soy-ginger sauce adds a bold yet balanced flavor that complements the natural sweetness of the peas and carrots. This quick recipe is perfect for busy weeknights or a light spring meal, offering a vibrant and satisfying dinner that’s sure to please.

Spring Steak with Lemon Garlic Butter Sauce

Spring Steak with Lemon Garlic Butter Sauce is a vibrant, mouthwatering dish that’s both simple and elegant. The succulent spring steak is paired with a rich, zesty lemon garlic butter sauce that enhances the steak’s natural flavor while adding a refreshing burst of citrus. Perfect for a spring dinner, this dish is a true celebration of the season’s flavors.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1/4 cup unsalted butter
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat a skillet or grill pan over medium-high heat. Season the spring steaks with salt and pepper.
2. Drizzle the olive oil into the hot pan and cook the steaks for about 4-5 minutes per side, or until they reach your preferred level of doneness.
3. While the steaks are cooking, melt the butter in a separate pan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Stir in the lemon zest and lemon juice, and cook for another 2 minutes, letting the sauce simmer and thicken slightly.
5. Once the steaks are done, remove them from the skillet and let them rest for 5 minutes. Drizzle the lemon garlic butter sauce over the steaks and garnish with freshly chopped parsley.

This Spring Steak with Lemon Garlic Butter Sauce combines the richness of the steak with the bright, refreshing flavors of lemon and garlic. The butter sauce adds a creamy texture that complements the savory steak, making every bite a perfect blend of flavors. This dish is ideal for those looking for a light yet indulgent spring dinner that’s sure to impress guests or simply make a regular meal feel special.

Spring Steak and Roasted Vegetable Medley

This Spring Steak and Roasted Vegetable Medley is a wholesome and satisfying dish, perfect for showcasing fresh, seasonal produce. Tender spring steak is served alongside a vibrant mix of roasted vegetables, including bell peppers, zucchini, and cherry tomatoes. The combination of hearty steak and sweet, roasted vegetables makes for a balanced, flavorful meal that celebrates the best of spring.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the bell pepper, zucchini, and cherry tomatoes with 1 tablespoon of olive oil, salt, pepper, oregano, and paprika. Spread the vegetables in a single layer.
2. Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelized.
3. While the vegetables roast, heat a skillet over medium-high heat. Season the spring steaks with salt and pepper.
4. Drizzle the remaining olive oil into the hot skillet and cook the steaks for about 4-5 minutes per side, depending on your desired doneness.
5. Once the steaks are cooked, let them rest for a few minutes before serving.
6. Serve the steak with the roasted vegetable medley on the side, garnished with fresh basil.

The Spring Steak and Roasted Vegetable Medley is a well-rounded and nourishing dish that highlights the natural sweetness of roasted vegetables paired with the rich, juicy steak. The combination of fresh herbs and spices brings out the best in both components, creating a dish that is as colorful as it is delicious. It’s the ideal meal for a healthy, flavorful spring dinner that feels light yet satisfying.

Spring Steak Salad with Avocado and Citrus Vinaigrette

This Spring Steak Salad with Avocado and Citrus Vinaigrette is a refreshing, light meal perfect for warmer weather. The tender spring steak is sliced and served atop a bed of mixed greens, creamy avocado, and a zesty citrus vinaigrette. The combination of textures—from the buttery avocado to the crisp greens—pairs wonderfully with the steak, making this salad both filling and nutritious.

Ingredients:

• 2 spring steaks (about 6 oz each)
• 4 cups mixed salad greens (such as arugula, spinach, and baby kale)
• 1 ripe avocado, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olive oil
• Juice of 1 orange
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your grill or skillet to medium-high heat. Season the spring steaks with salt and pepper.
2. Grill or sear the steaks for 4-6 minutes per side, or until they reach your preferred doneness.
3. While the steaks cook, prepare the salad. In a large bowl, toss the mixed greens, sliced avocado, red onion, and cherry tomatoes together.
4. In a small bowl, whisk together the olive oil, orange juice, Dijon mustard, salt, and pepper to create the citrus vinaigrette.
5. Once the steaks are done, remove them from the heat and let them rest for 5 minutes before slicing them thinly.
6. Drizzle the citrus vinaigrette over the salad and top with the sliced steak.

This Spring Steak Salad with Avocado and Citrus Vinaigrette is a light, satisfying dish that captures the essence of spring. The combination of tender steak, creamy avocado, and the refreshing citrus dressing makes for a balanced and flavorful meal. Whether you’re looking for a healthy lunch or a light dinner, this salad offers the perfect mix of freshness and indulgence, making it a standout spring dish.

Spring Steak with Mint Pesto and Roasted Baby Potatoes

Spring Steak with Mint Pesto and Roasted Baby Potatoes is a vibrant, herb-infused dish that makes the most of fresh spring ingredients. The rich, juicy spring steak is paired with a refreshing mint pesto that offers a bright contrast to the savory flavor of the steak. Roasted baby potatoes add a hearty and comforting side to this light yet satisfying meal. It’s the perfect dinner for a spring evening, combining freshness with bold flavors.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup fresh mint leaves
• 2 tbsp Parmesan cheese, grated
• 1/4 cup olive oil (for pesto)
• 1 garlic clove
• Juice of 1/2 lemon

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until golden and tender.
2. While the potatoes are roasting, prepare the mint pesto. In a food processor, combine the fresh mint leaves, Parmesan cheese, olive oil, garlic, and lemon juice. Pulse until smooth, and season with salt and pepper to taste.
3. Heat a skillet over medium-high heat. Season the spring steaks with salt and pepper, then cook them for 4-5 minutes per side, or until they reach your preferred doneness.
4. Once the steaks are done, let them rest for 5 minutes before serving.
5. Plate the steak with the roasted baby potatoes, and drizzle the mint pesto over the top.

This Spring Steak with Mint Pesto and Roasted Baby Potatoes offers a delightful combination of fresh, vibrant flavors and hearty, comforting textures. The mint pesto elevates the steak with its aromatic, herbaceous notes, while the roasted baby potatoes provide the perfect balance. This dish is a great way to enjoy the best of spring produce while indulging in the rich, satisfying taste of steak.

Grilled Spring Steak Tacos with Avocado Salsa

Grilled Spring Steak Tacos with Avocado Salsa bring a lively, flavorful twist to your springtime meals. The tender, grilled steak is sliced thin and stuffed into soft tortillas, topped with a vibrant avocado salsa. The freshness of the avocado, combined with the tang of lime and the smokiness from the grilled steak, makes for a delicious and fun meal, perfect for any casual spring gathering.

Ingredients:

• 2 spring steaks (about 6 oz each)
• 4 small tortillas (corn or flour)
• 1 avocado, diced
• 1/2 red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Brush the spring steaks with olive oil and season with salt and pepper.
2. Grill the steaks for about 4-6 minutes per side, or until they are cooked to your desired doneness. Remove the steaks from the grill and let them rest for 5 minutes before slicing them thinly.
3. While the steak is resting, prepare the avocado salsa. In a bowl, combine the diced avocado, red onion, cilantro, lime juice, salt, and pepper. Toss gently to combine.
4. Warm the tortillas on the grill or in a skillet for 1-2 minutes, until soft and slightly charred.
5. Assemble the tacos by layering the grilled steak slices in the tortillas and topping with the avocado salsa.

These Grilled Spring Steak Tacos with Avocado Salsa offer a fresh and flavorful take on traditional tacos, with the tender steak and zesty salsa providing the perfect balance of textures and flavors. The bright, creamy avocado salsa enhances the richness of the grilled steak, making each bite satisfying and full of spring vibrance. These tacos are an ideal choice for a light, fun meal, perfect for gatherings or casual dinners.

Spring Steak with Lemon-Dijon Cream Sauce

Spring Steak with Lemon-Dijon Cream Sauce is an elegant and creamy dish that brings together the savory richness of steak with the tangy brightness of lemon and Dijon mustard. The silky cream sauce coats the steak in a luxurious layer, while the acidity of the lemon and the sharpness of Dijon add a wonderful depth of flavor. This dish makes for a sophisticated yet simple springtime meal.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• Zest and juice of 1 lemon
• 1 tbsp butter
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the spring steaks with salt and pepper.
2. Cook the steaks for 4-5 minutes per side, or until they are cooked to your preferred doneness. Remove the steaks from the skillet and let them rest.
3. In the same skillet, add the butter and let it melt over medium heat. Stir in the Dijon mustard, lemon zest, and lemon juice, scraping up any browned bits from the pan.
4. Pour in the heavy cream and bring the sauce to a simmer, stirring occasionally. Allow it to reduce and thicken for about 3-4 minutes.
5. Return the steaks to the skillet and spoon the sauce over the top. Let the steaks simmer in the sauce for an additional minute.
6. Garnish with fresh parsley and serve immediately.

The Spring Steak with Lemon-Dijon Cream Sauce combines the richness of steak with a bright and tangy sauce that adds depth and complexity. The creamy texture of the sauce contrasts perfectly with the firm, juicy steak, making each bite indulgent yet balanced. This dish is perfect for an elegant spring dinner, offering a luxurious taste that feels special but is surprisingly easy to prepare.

Spring Steak with Herb Butter and Asparagus

Spring Steak with Herb Butter and Asparagus is a delectable dish that combines the bold flavors of a perfectly seared steak with the fresh, vibrant taste of spring asparagus. Topped with a rich herb butter, this dish feels indulgent yet light, making it perfect for a celebratory spring dinner or a special weekend meal. The herb butter enhances the steak with a burst of flavor, while the asparagus adds a crisp, refreshing contrast.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 garlic clove, minced
• 1 tbsp lemon juice

Instructions:

1. Preheat your grill or skillet to medium-high heat. Season the spring steaks with salt and pepper.
2. Drizzle olive oil into the skillet or on the grill grates and cook the steaks for 4-5 minutes per side, or until they reach your desired doneness. Remove the steaks and let them rest for 5 minutes.
3. While the steaks rest, prepare the asparagus. Heat a grill pan or skillet over medium heat and cook the asparagus with a drizzle of olive oil, salt, and pepper for 3-4 minutes, until tender and slightly charred.
4. In a small bowl, mix together the softened butter, parsley, thyme, rosemary, garlic, and lemon juice to create the herb butter.
5. Serve the steak with the roasted asparagus on the side, topped with a generous dollop of the herb butter.

This Spring Steak with Herb Butter and Asparagus is a perfect balance of rich, savory steak and fresh, tender vegetables. The herb butter adds a burst of aromatic flavor that complements the grilled steak, while the asparagus offers a refreshing contrast in both texture and taste. This dish is ideal for a spring gathering or a family dinner, showcasing the best seasonal flavors with a touch of elegance.

Spring Steak and Strawberry Balsamic Salad

Spring Steak and Strawberry Balsamic Salad is a fresh, vibrant dish that combines the richness of grilled steak with the sweetness of ripe strawberries and a tangy balsamic vinaigrette. This salad captures the essence of spring, offering a perfect balance of savory and sweet flavors. The addition of goat cheese and walnuts brings texture and creaminess, making it a well-rounded and satisfying meal.

Ingredients:

• 2 spring steaks (about 6 oz each)
• 4 cups mixed salad greens (such as arugula, spinach, and baby kale)
• 1 cup fresh strawberries, sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your grill or skillet to medium-high heat. Season the spring steaks with salt and pepper.
2. Grill or sear the steaks for about 4-6 minutes per side, or until cooked to your desired doneness. Let the steaks rest for 5 minutes before slicing them thinly.
3. While the steaks rest, prepare the salad. In a large bowl, combine the salad greens, sliced strawberries, crumbled goat cheese, and toasted walnuts.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
5. Toss the salad with the dressing, then top with the sliced steak.

The Spring Steak and Strawberry Balsamic Salad offers a delightful combination of savory, sweet, and tangy flavors that are perfect for the season. The grilled steak is complemented by the refreshing strawberries, creamy goat cheese, and the nutty crunch of walnuts. With a balsamic vinaigrette tying everything together, this salad is a beautiful, flavorful dish that makes a perfect light yet satisfying spring meal.

Spring Steak with Garlic Parmesan Roasted Cauliflower

Spring Steak with Garlic Parmesan Roasted Cauliflower is a simple yet flavorful dish that elevates the spring steak with a side of tender, roasted cauliflower. The cauliflower is coated in garlic, Parmesan, and herbs, then roasted until crispy and golden, making it the perfect complement to the juicy steak. This dish is hearty enough for a main meal but light enough to enjoy on a warm spring evening.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, minced garlic, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast the cauliflower for 25-30 minutes, turning halfway through, until golden and crispy.
3. While the cauliflower roasts, heat a grill or skillet over medium-high heat. Season the spring steaks with salt and pepper and cook for 4-5 minutes per side, or until they reach your desired doneness. Let them rest for 5 minutes.
4. When the cauliflower is done, sprinkle it with grated Parmesan cheese and fresh thyme. Return it to the oven for an additional 5 minutes to allow the cheese to melt and the cauliflower to crisp up.
5. Serve the steak with the roasted cauliflower, garnished with fresh parsley.

This Spring Steak with Garlic Parmesan Roasted Cauliflower is a flavorful and satisfying meal that pairs the richness of the steak with the savory, crispy cauliflower. The Parmesan adds a creamy, salty depth to the roasted cauliflower, while the steak provides a hearty protein component. This dish is an ideal choice for a spring dinner that feels indulgent but is surprisingly light and healthy.

Spring Steak with Roasted Garlic and Herb Quinoa

Spring Steak with Roasted Garlic and Herb Quinoa is a nutrient-packed, flavorful meal that pairs the richness of spring steak with a light, herbed quinoa. The roasted garlic and fresh herbs elevate the quinoa, giving it an aromatic base that complements the juicy steak perfectly. This dish brings a wholesome, fresh approach to your spring meals, making it both a satisfying and balanced option.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and freshly ground black pepper to taste
• 1 tbsp lemon juice

Instructions:

1. Start by cooking the quinoa. In a medium pot, combine the quinoa and vegetable broth (or water) and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 2-3 minutes, until fragrant.
3. Fluff the cooked quinoa with a fork and stir in the roasted garlic, fresh parsley, thyme, salt, pepper, and lemon juice.
4. While the quinoa cooks, heat a grill or skillet to medium-high heat. Season the spring steaks with salt and pepper and cook them for 4-5 minutes per side, or until they reach your desired doneness.
5. Let the steaks rest for 5 minutes before serving them alongside the herbed quinoa.

This Spring Steak with Roasted Garlic and Herb Quinoa is a delightful combination of savory, fresh, and hearty elements. The quinoa serves as a perfect base, with its nutty flavor and aromatic garlic and herbs, while the steak adds richness and depth to the meal. It’s a great choice for a balanced and filling dinner that embraces the flavors of the season without being too heavy.

Spring Steak with Cucumber and Feta Salad

Spring Steak with Cucumber and Feta Salad offers a refreshing twist on a traditional steak dish, combining the juicy steak with a crisp, tangy cucumber salad. The creamy feta cheese and the freshness of cucumbers are dressed in a light lemon vinaigrette, making this dish perfect for a warm spring evening. The contrast between the grilled steak and the cool salad creates a wonderfully balanced meal.

Ingredients:

• 2 spring steaks (about 6 oz each)
• 1 large cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat a grill or skillet over medium-high heat. Season the spring steaks with salt and pepper and cook them for 4-5 minutes per side, or until they are cooked to your desired doneness. Let them rest for 5 minutes before slicing them thinly.
2. While the steak is resting, prepare the salad. In a bowl, combine the sliced cucumber, red onion, feta cheese, and Kalamata olives.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
4. Toss the salad with the dressing and serve it alongside the sliced steak.

This Spring Steak with Cucumber and Feta Salad is a refreshing and vibrant dish, perfect for enjoying on a sunny spring day. The crisp, cool salad balances the rich, savory steak, while the feta cheese adds creaminess and the olives bring a salty tang. This dish is light yet filling and a great choice for a flavorful spring meal.

Spring Steak with Roasted Sweet Potato and Kale

Spring Steak with Roasted Sweet Potato and Kale is a nourishing and flavorful meal that brings together tender, juicy steak with the earthy flavors of roasted sweet potatoes and sautéed kale. The sweetness of the potatoes and the bitterness of the kale create a perfect contrast, while the steak adds richness. This dish is ideal for a hearty, wholesome spring meal that is both satisfying and healthy.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 bunch kale, chopped
• 1 garlic clove, minced
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and golden brown.
2. While the sweet potatoes are roasting, heat a skillet over medium heat. Add a little olive oil and sauté the kale with minced garlic for 5-7 minutes, until wilted and tender. Stir in balsamic vinegar, salt, and pepper.
3. While the vegetables cook, season the spring steaks with salt and pepper. Grill or sear them for 4-5 minutes per side, or until they reach your desired doneness. Let the steaks rest for 5 minutes.
4. Plate the roasted sweet potatoes and sautéed kale, then top with the sliced steak.

Spring Steak with Roasted Sweet Potato and Kale is a beautifully balanced dish that offers a satisfying mix of textures and flavors. The sweetness of the roasted sweet potatoes pairs perfectly with the richness of the steak, while the kale adds a nutritious, earthy component. This dish is ideal for anyone looking for a wholesome, flavorful spring dinner that is both filling and packed with vibrant seasonal ingredients.

Spring Steak with Grilled Peaches and Arugula

Spring Steak with Grilled Peaches and Arugula is a delightful and slightly sweet take on steak, perfect for spring. The grilled peaches bring a juicy, caramelized sweetness that beautifully balances the savory flavors of the steak. The peppery arugula adds a fresh and slightly bitter contrast to the sweetness of the peaches. Topped with a balsamic glaze, this dish is an ideal way to celebrate the season with a refreshing yet hearty meal.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 2 ripe peaches, halved and pitted
• 2 cups fresh arugula
• 1 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Season the steaks with salt and pepper and grill them for 4-5 minutes per side, or until they reach your desired doneness. Remove from heat and let rest for 5 minutes.
2. While the steaks are resting, drizzle the peaches with a little olive oil and grill them for 2-3 minutes per side, until slightly charred and softened.
3. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer and cook for 5-7 minutes, until the mixture thickens into a glaze.
4. Arrange the arugula on plates and top with grilled peaches and sliced steak. Drizzle the balsamic glaze over the top.

The combination of spring steak with grilled peaches and arugula is a perfect way to embrace the season’s flavors. The sweetness of the peaches, the peppery arugula, and the rich steak all come together with a touch of balsamic glaze, creating a delightful balance of savory and sweet. This dish is an ideal choice for a spring dinner party or a special meal, offering a sophisticated and refreshing take on steak.

Spring Steak with Lemon Garlic Roasted Carrots

Spring Steak with Lemon Garlic Roasted Carrots is a simple yet elegant dish that pairs the rich flavors of grilled steak with the bright, zesty taste of roasted carrots. The lemon and garlic give the carrots a fresh, aromatic flavor that complements the savory steak beautifully. This dish is quick and easy to prepare, making it an excellent choice for a weeknight dinner or a weekend gathering.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 6 medium carrots, peeled and sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sliced carrots with olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the carrots for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
3. While the carrots are roasting, season the steaks with salt and pepper. Grill or sear the steaks for 4-5 minutes per side, or until they reach your desired doneness.
4. Let the steaks rest for 5 minutes, then serve alongside the roasted carrots. Garnish with fresh parsley.

Spring Steak with Lemon Garlic Roasted Carrots offers a refreshing, zesty twist to a classic steak dish. The bright lemon and garlic flavors elevate the sweetness of the roasted carrots, making them the perfect complement to the rich, savory steak. This dish is easy to prepare but impressive enough for a spring dinner, offering a light yet hearty combination that celebrates the season.

Spring Steak with Creamy Spinach and Ricotta Sauce

Spring Steak with Creamy Spinach and Ricotta Sauce is a decadent yet light dish that combines the richness of steak with a smooth, creamy sauce. The fresh spinach is sautéed and combined with ricotta cheese for a velvety texture that perfectly complements the juicy steak. This dish is ideal for a comforting spring meal that feels indulgent without being heavy.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat a skillet over medium-high heat and season the steaks with salt and pepper. Grill or sear them for 4-5 minutes per side, or until cooked to your preferred doneness. Let rest for 5 minutes.
2. While the steak rests, heat olive oil in a separate pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach to the pan and cook for 2-3 minutes, until wilted.
4. Stir in the ricotta cheese and heavy cream, cooking for another 3-4 minutes until the sauce is creamy and smooth. Season with salt and pepper to taste.
5. Serve the steak with a generous portion of creamy spinach and ricotta sauce on top. Garnish with fresh basil.

This Spring Steak with Creamy Spinach and Ricotta Sauce offers a comforting yet elegant meal that combines the best of both worlds—tender, juicy steak paired with a rich and creamy spinach sauce. The addition of ricotta gives the sauce a light, velvety texture that beautifully complements the flavors of the steak. This dish is perfect for anyone looking to enjoy a hearty, flavorful meal with a spring-inspired twist.

Spring Steak with Herb-Infused Butter and Asparagus

Spring Steak with Herb-Infused Butter and Asparagus is a simple yet luxurious dish that brings out the best of the season’s fresh produce. The perfectly cooked steak is topped with a rich herb-infused butter, while roasted asparagus adds a fresh, earthy crunch. This dish is an excellent way to highlight the flavors of spring, combining the juicy steak with the bright, green asparagus for a truly satisfying meal.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. Preheat your grill or skillet to medium-high heat. Season the steaks with salt and pepper and grill or sear for 4-5 minutes per side, or until they reach your desired doneness. Let rest for 5 minutes.
2. While the steak is resting, toss the asparagus with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 12-15 minutes, until tender and slightly crispy.
3. In a small bowl, combine the softened butter, thyme, rosemary, and minced garlic. Mix until well combined.
4. Top the rested steak with a generous dollop of the herb-infused butter.
5. Serve the steak alongside the roasted asparagus and a wedge of fresh lemon.

Spring Steak with Herb-Infused Butter and Asparagus is an elegant and well-rounded dish that celebrates the freshness of spring. The rich herb butter enhances the savory steak, while the roasted asparagus adds a delightful crunch and vibrant flavor. Paired with a squeeze of fresh lemon, this dish is a perfect balance of rich and fresh flavors, making it an ideal choice for a special spring dinner.

Spring Steak with Avocado and Tomato Salsa

Spring Steak with Avocado and Tomato Salsa is a vibrant and fresh dish that highlights the season’s best produce. The tender steak is paired with a zesty salsa made from ripe tomatoes, creamy avocado, and fresh herbs. This dish brings together savory and refreshing elements in every bite, making it perfect for a light yet satisfying spring meal.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 2 ripe tomatoes, diced
• 1 ripe avocado, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your grill or skillet to medium-high heat. Season the steaks with salt and pepper and cook for 4-5 minutes per side, or until your preferred level of doneness. Let rest for 5 minutes.
2. While the steak is resting, combine the diced tomatoes, avocado, red onion, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Stir gently to combine.
3. Slice the rested steak against the grain and plate it. Top with a generous serving of the avocado and tomato salsa.

Spring Steak with Avocado and Tomato Salsa is a light and refreshing dish that perfectly balances the rich, juicy steak with the fresh, zesty salsa. The creamy avocado, juicy tomatoes, and fresh cilantro provide a burst of flavor that elevates the dish, making it ideal for a springtime dinner. This dish is quick to prepare yet full of bright flavors, perfect for those seeking a simple but delicious meal.

Spring Steak with Garlic-Parmesan Green Beans

Spring Steak with Garlic-Parmesan Green Beans is a flavorful and hearty dish that pairs succulent steak with green beans tossed in a rich, savory garlic-parmesan sauce. The fresh green beans provide a nice crunch, while the garlic and parmesan give them an irresistible, savory flavor. This dish is simple enough for a weeknight but elegant enough for a dinner party.

Ingredients:

• 2 spring steaks (about 8 oz each)
• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your grill or skillet to medium-high heat. Season the steaks with salt and pepper and cook for 4-5 minutes per side, or until your desired doneness. Let rest for 5 minutes.
2. While the steak rests, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the green beans to the skillet and cook for 4-5 minutes, stirring occasionally, until they are tender but still crisp.
4. Stir in the grated Parmesan cheese, lemon juice, salt, and pepper. Cook for another 2-3 minutes, allowing the cheese to melt and coat the green beans.
5. Serve the steak with the garlic-parmesan green beans on the side.

Spring Steak with Garlic-Parmesan Green Beans is a simple yet delicious way to enjoy the flavors of the season. The tender steak pairs beautifully with the savory, cheesy green beans, creating a well-rounded and satisfying meal. This dish is perfect for anyone looking to add a bit of elegance to a weeknight dinner or for a springtime gathering with family and friends.

Note: More recipes are coming soon!