The Chiles Ranch Steak Salad
“So Good It’ll Make a Vegan Quit.”
Fast. Flavor-packed. Ranch-raised.
This isn’t some sad side salad — this is the Palm Ranch Steak Salad: a 6-minute, high-protein lunch built for people who like their greens served with serious beef.
At The Palm Cattle Company, we raise our cattle the right way: grass-fed, dry-aged, and full of flavor. This recipe lets that sirloin shine with nothing but real ingredients and bold heat.
Ingredients (Serves 1 Hungry Human)
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1 Palm Ranch grass-fed, dry-aged sirloin steak
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Kosher salt
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Cracked black pepper
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1 tablespoon rendered duck fat (or beef tallow if you’re out)
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3 handfuls baby arugula, triple washed
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2 tablespoons Wisconsin-aged blue cheese, crumbled
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1 tablespoon aged Modena balsamic glaze
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A small handful of seasoned croutons
How to Make It – 6 Minutes from Prep to Plate
Step 1: Sear the Sirloin
Pat the Palm Ranch sirloin dry. Season both sides with salt and pepper.
Heat duck fat in a skillet until shimmering. Flash-sear steak 1 minute per side for a quick crust and juicy center. That duck fat? Adds a hit of rich, ranch-raised flavor — with a little quack in the back.
Step 2: Build the Salad Base
Pile baby arugula high. This peppery green brings a fresh kick that pairs perfectly with bold beef and creamy cheese.
Step 3: Add the Goods
Slice the steak thin and lay it over the arugula. Crumble blue cheese on top — go Wisconsin or go home. Then drizzle with aged balsamic glaze for that sweet tangy finish.
Step 4: Crunch Time
Toss on a few seasoned croutons. Not too many. You’re here for the protein, not the filler.
The Steak Salad That Doesn’t Hold Back
This isn’t rabbit food. This is a power lunch made for ranch hands, gym-goers, and anyone who wants serious fuel without the crash. Every bite brings together Palm Ranch sirloin, bold blue cheese, spicy greens, and a hit of flavor that’ll carry you through the rest of your day.
So go on.
Make momma proud. Eat those greens.
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