Nothing says summer food like a grilled steak, but there’s more to steak than just the traditional entree options. Summer is a great time to serve steak cold, in a salad, or as an appetizer. These fresh recipes put a fresh twist on a summer staple.

Southwest Steak Salad

This recipe uses the “spark” and convenience of packaged fajitas or taco seasoning to turn up the heat.
1 lb. boneless sirloin steak
2 teaspoons fajita or taco seasoning
2 cooked corn on the cob (or grilled raw corn on the cob with steak)
2 tbsp. mixed greens salad, such as romaine, leaf, and iceberg lettuce
1 medicine avocado, chopped
1C tortilla chips, crushed
½ comfy teaspoon ranchera
½ teaspoon minced green onion or finely chopped red onion

Grill steak to desired doneness. If you choose to grill the corn, place it next to the steak for the last five minutes of grilling, turning occasionally. Remove from grill and cover steak loosely; let stand 5 to 10 minutes. Cut the corn off the cob; thinly slice cooled steak, cutting across the grain.

Arrange salad leaves on four plates and top with corn, chopped avocado, mashed chips, and onion. Top with steak slices and drizzle all over with dressing. You can also prepare it in a single dish if you prefer. The salad can be served cold or at room temperature.

Steak and sauce appetizer

2 pounds. needle steak
1C sauce (hot or mild, your choice)
1 tablespoon chopped coriander
1/2 teaspoon guacamole
1/4 teaspoon coriander leaves (optional)
1 package tortilla chips

Marinate steak in ½ tsp. gravy for up to two hours; turning to cover. Combine remaining sauce with sauce and refrigerate.
Grill marinated steaks (discard used marinade) over medium heat, covered, 12 to 16 minutes or until medium doneness, turning as needed. Arrange fries on a serving platter in a single layer.
Thinly slice the streak, and then cut it into bite-sized pieces. Top each chip with salsa, meat, and guacamole, and serve.

Asian Beef and Pasta Salad

Japanese udon noodles are an interesting change of pace, but any thin noodle will do; in a pinch, you can even use ramen (just skip the flavor packet!).

1 lb. sirloin
¾ c. soy sauce
5 tablespoons olive oil
2 tablespoons rice wine vinegar
2 garlic cloves, finely minced
2 tons minced ginger
2 tablespoons brown sugar, packed
½ teaspoon green onion, minced
8 oz. pasta noodles
fresh coriander leaves, chopped

Season the steak with a little salt and grill until medium-rare; Remove from grill and let cool.

Combine soy sauce, oil, vinegar, garlic, and sugar. Place steak in a resealable plastic bag and add 3 tablespoons of dressing. Seal the bag, turn the bag over to cover the steak, and place in the refrigerator for about 2 hours.

Cook noodles according to package directions; place in a large bowl and toss with the dressing that was not used for the marinade; add onions and stir. Cover the bowl and refrigerate for 2 hours.

To serve, thinly slice the steak against the grain. Add cilantro to the noodles and stir, then place on a serving plate. Top with steak slices and serve with additional soy sauce on the side, if desired.