Blackened Steak Salad With Berry Vinaigrette |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Seasoned, grilled flat iron steak is thinly sliced and served atop a romaine salad studded with roasted red peppers and feta cheese. Ingredients:
1 (8 ounce) skirt steaks or 1 (8 ounce) flank steaks |
1 tablespoon olive oil |
2 teaspoons dry blackening seasoning |
1 (9 ounce) package dole classic romaine mixed salad greens |
6 cherry tomatoes, cut in half |
1/4 cup thinly sliced red onion |
1/4 cup ripe olives |
2 tablespoons thinly sliced roasted red peppers |
1 cup dole frozen mixed berries, partially thawed |
1/2 cup olive oil |
3 tablespoons rice vinegar |
salt, to taste |
ground black pepper, to taste |
Directions:
1. Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
2. Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
3. Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with BERRY VINAIGRETTE, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
4. BERRY VINAIGRETTE:.
5. Combine 1 cup DOLE Frozen Mixed Berries, partially thawed, 1/2 cup olive oil, 3 tablespoons rice vinegar, salt and ground black pepper, to taste in blender container. Cover; blend until smooth. Makes about 1 cup.
|
|