Recipes
Steak Salad with Strawberry Vinaigrette
4 servings
25 minutes total
Shopping list
Ingredients
- 1 small red onion
- ½ cup smoked almonds
- 4 oz fresh strawberries
- 2 (6-inch) wooden skewers
- Cooking spray
- 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or top sirloin)
- 3 teaspoons roasted garlic–herb seasoning, divided
- ¼ cup lemon vinaigrette
- 2 tablespoons fresh basil
- 4 oz mixed salad greens
- ¼ cup wasabi peas
- 4 oz crumbled goat cheese
Steps
- Preheat grill (or grill pan) on medium-high. Slice onion thinly (¼ cup). Crush almonds coarsely. Hull strawberries, thread onto skewers, and coat with spray.
- Sprinkle steaks with 2 teaspoons seasoning, then coat with spray. Place steaks on grill (wash hands); grill 5 minutes (do not flip). Flip steaks and add strawberries to grill; grill 1–2 minutes, turning skewers often, until strawberries are charred and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
- Place in food processor bowl: strawberries, vinaigrette, basil, and remaining 1 teaspoon seasoning; process until blended and smooth. Place in salad bowl: mixed greens, onions, almonds, peas, and cheese; add ¼ cup strawberry vinaigrette and toss to coat.
- Divide salad among serving plates; top with steak slices and drizzle with remaining strawberry vinaigrette. Serve.
Amount per ¼ recipe serving: Calories 470, Total Fat 31g, Sat Fat 9g, <em>Trans Fat</em> 0.5g, Chol 90mg, Sodium 970mg, Total Carb 10g, Fiber 3g, Total Sugar 4g, Protein 35g, Calc 10%, Iron 20%, Potassium 10%