Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, steak salad. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Steak Salad is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Steak Salad is something that I’ve loved my entire life.
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To get started with this particular recipe, we have to prepare a few components. You can cook steak salad using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Steak Salad:
- Take beef sirloin steaks
- Make ready cherry tomatoes
- Take medium red onion, thinly sliced
- Take marinated artichoke hearts, drained and sliced
- Take sliced mushrooms
- Make ready red wine vinegar
- Make ready olive oil
- Make ready salt
- Make ready oregano
- Get dried rosemary
- Take pepper
- Take minced garlic
- Take baby spinach
Season the salad with salt and pepper, to taste. Arrange the salad on a platter. Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining.
Instructions to make Steak Salad:
- Grill steaks, covered, over medium heat until meat reaches desired doneness
- Meanwhile, in a large bowl, combine tomatoes, onion, artichokes and mushrooms. In small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture; toss to coat.
- Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining. Steak Salad with Butternut Squash and Cranberries Recipe A summer classic leans into fall with roasted butternut squash, tart-sweet dried cranberries, and fresh rosemary. Find peeled, diced fresh butternut squash in the produce section. You can sub crumbled goat cheese or feta for the blue cheese and walnuts or pecans for the hazelnuts.
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