Name: Steak Salad
Total time: PT2400.0S
Yield: 4
Ingredients: 20 ounce T-Bone Steak; to taste Kosher Salt; to taste Cayenne Pepper; 1 Red Bell Pepper; 1 Green Bell Pepper; 1 Yellow Bell Pepper; to taste Granulated Garlic; 2 tablespoon Peanut Oil; 8 ounce Green Beans; 1 Apple; 2 Cucumber; 1 cup Raspberry Vinaigrette; 1 Avocado; 1 head Romaine Lettuce; 4 ounce Gorgonzola Cheese; to taste Fresh Basil Leaf; to taste Fresh Chives; to taste Tarallini

This steak salad recipe makes for a super delicious entrée for lunch or dinner, a light snack or anything else you want it to be.

Intermediate

Date Night

Steak Salad

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T-Bone Steak

ounce

Kosher Salt

to taste

Cayenne Pepper

Red Bell Pepper

Green Bell Pepper

Yellow Bell Pepper

Granulated Garlic

Peanut Oil

tablespoon

Green Beans

Apple

Cucumber

Raspberry Vinaigrette

Avocado

Romaine Lettuce

head

Gorgonzola Cheese

Fresh Basil Leaf

Fresh Chives

Tarallini

Stove

Grill

Cut the {@1:} into strips, then season with {@2:} and {@0:}.

Cut the T-Bone Steak (20 ounce) into strips, then season with Kosher Salt ( to taste) and Cayenne Pepper ( to taste).

Cut the T-Bone Steak (20 oz) into strips, then season with Kosher Salt (to taste) and Cayenne Pepper (to taste).

Season the beef and {@3:}, {@0:}, and {@1:} with {@5:}, {@4:} and {@2:} to taste, then add 1 tablespoon of {@6:} to each.

Season the beef and Red Bell Pepper (1 N/A) [sliced], Yellow Bell Pepper (1 N/A) [sliced], and Green Bell Pepper (1 N/A) [sliced] with Kosher Salt ( to taste), Cayenne Pepper ( to taste) and Granulated Garlic ( to taste) to taste, then add 1 tablespoon of Peanut Oil (2 tablespoon) to each.

Season the beef and Red Bell Pepper (1), Yellow Bell Pepper (1), and Green Bell Pepper (1) with Kosher Salt (to taste), Cayenne Pepper (to taste) and Granulated Garlic (to taste) to taste, then add 1 tablespoon of Peanut Oil (2 Tbsp) to each.

Blanche, shock, and drain the {@0:}. "Blanching" means dropping them in boiling water for 60 seconds, then transferring them to a bowl of ice water to stop the cooking.

Blanche, shock, and drain the Green Beans (8 ounce) [trimmed]. "Blanching" means dropping them in boiling water for 60 seconds, then transferring them to a bowl of ice water to stop the cooking.

Blanche, shock, and drain the Green Beans (8 oz). "Blanching" means dropping them in boiling water for 60 seconds, then transferring them to a bowl of ice water to stop the cooking.

Cut the {@0:} around the core into fine slices.

Cut the Apple (1 N/A) around the core into fine slices.

Cut the Apple (1) around the core into fine slices.

Grill the peppers or cook on a grill pan. This can also be done in a regular skillet if needed.

Grill the steak or cook on a grill pan. This can also be done in a regular skillet if needed.

Mix the steak, apple, peppers, beans, and {@1:} with the {@0:}. Save a small amount of dressing to drizzle over the top.

Mix the steak, apple, peppers, beans, and Cucumber (2 N/A) [sliced, cored] with the Raspberry Vinaigrette (1 cup). Save a small amount of dressing to drizzle over the top.

Mix the steak, apple, peppers, beans, and Cucumber (2) with the Raspberry Vinaigrette (1 cup). Save a small amount of dressing to drizzle over the top.

Place the {@1:} and {@0:} on a serving platter, drizzle with the remaining vinaigrette, top with the salad mixture.

Place the Avocado (1 N/A) [sliced] and Romaine Lettuce (1 head) on a serving platter, drizzle with the remaining vinaigrette, top with the salad mixture.

Place the Avocado (1) and Romaine Lettuce (1 head) on a serving platter, drizzle with the remaining vinaigrette, top with the salad mixture.

Top the salad with the crumbled {@1:}, {@0:}, {@3:} and the sliced {@2:}.

Top the salad with the crumbled Gorgonzola Cheese (4 ounce), Fresh Basil Leaves ( to taste), Tarallini ( to taste) and the sliced Fresh Chives ( to taste).

Top the salad with the crumbled Gorgonzola Cheese (4 oz), Fresh Basil Leaf (to taste), Tarallini (to taste) and the sliced Fresh Chives (to taste).

Steak Salad

4.7

40MINS

$15.13

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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