Summer Steak Salad and Shrimp Flatbread with Kerrygold Cheeses and Butter

steak salad
Summer is right around the corner. It’s already warm enough here in Florida that we’ve been going to the beach or local spring almost every weekend. When it’s this warm, I tend to gravitate towards salads for lunch and dinner. They are quick, easy and light, and also great for company. I made these a few days ago for a later lunch we shared with my Brother-in-law and nephew.

For this salad, I made 1 thick cut ribeye, sliced it thinly and served it over a big beautiful salad made with curly leaf lettuce, watercress, radishes, tomatoes and onions. I topped it with an incredible Blue Cheese, Kerrygold Cashel Blue Cheese. It’s honestly the best blue cheese I’ve ever had. The consistency of this cheese is creamy and buttery. The taste isn’t too strong, but still has a very full, complex flavor. It pairs wonderfully with this steak salad.


I also made  a flatbread with Kerrygold Dubliner Cheese that we ate as an appetizer before the salad. I used marinara sauce, shrimp, red pepper and red onions. After it baked, I garnished it with lots of freshly chopped basil. The Dubliner had a wonderful flavor that went perfectly with the shrimp and sweet red peppers.

I made a couple of these flatbread pizzas. They were great appetizers, and the kids loved them.

I quickly marinated a thick rib-eye in a combination of balsamic vinegar and Worcestershire sauce before cooking it in a large cast iron skillet. Then I thinly sliced it and topped each salad.

For the dressing, my brother-in-law made this simple balsamic vinaigrette. It had lots of garlic flavor and delicious Italian herbs. It paired perfectly with the salad and Kerrygold Cashel Blue Cheese.

recipe photo

Yield: Serves 6

Summer Steak Salad and Shrimp Flatbread with Kerrygold Cheeses and Butter

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For the flatbread:
1 flatbread or pita
3 tablesoons marinara sauce, per pizza
sliced red pepper
sliced red onion

5 - 6 raw peeled and deviened shrimp, per pizza
1/4 cup shredded Kerrygold Dubliner, per pizza

1 tablespoon freshly chopped basil

For the salad:
1 head of curly leaf lettuce, chopped roughly
1 large bunch watercress, chopped roughly
4 roma tomatoes, sliced
4 radishes, sliced
1/4 red onion, sliced
1 cup crumbled Kerrygold Cashel Blue Cheese

For the steak:
1 ribeye steak
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon sea or kosher salt
1 teaspoon freshly cracked pepper

1 tablespoon Kerrygold Butter

For the dressing:
1/2 cup olive oil
1/4 balsamic vinegar
2 tablespoons water
1/2 teaspoon dried Italian herbs
1 clove garlic, grated or minced
1 tablespoon lemon juice


For the Flatbread:
Preheat oven to 400°. Top flatbread with marinara sauce, shredded cheese, shrimp, red peppers, and red onion. Bake at 400° for 15 - 20 minutes, or until cheese has melted and shrimp are firm and pink.

Garnish with freshly chopped basil before serving.

For the salad:
Combine lettuce, watercress, roma tomatoes , radishes and red onion in a large salad bowl. Crumble Kerrygold Cashel Blue Cheese on top.

For the steak:
Preheat grill or large skillet. Add salt and pepper, balsamic vinegar, and Worcestershire sauce to steak. Grill or cook in skillet until desired doneness. Remove steak fro pan to rest and top with Kerrygold butter. Let steak rest at least 1/2 the length of time that you cooked it.

Slice steak thinly and serve over salad.

For the dressing:
Add olive oil, balsamic vinegar, water, dried Italian herbs, garlic and lemon juice in a small jar. Add a lid and shake well. Pour over salad and serve.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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summer salad

This post sponsored by Kerrygold. All opinions 100% mine.

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