We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them.
Summer Steak Salad
Recipe Date:
June 6, 2023
Serving Size:
3
Prep Time:
15 Minutes
Cook Time:
28 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
Looking for a light yet protein rich accompaniment to compliment our wine of the month; Estate grown 2017 Cabernet Sauvignon
2017 Cab from Laura’s Vineyard, Estrella, Paso Robles: A medium-bodied wine with aromas of blackberry jam, blueberries, and bay leaves. Flavors of Ceylon cinnamon and dark fruits are supported by dusty tannins.
Ingredients
- 1 lb. Flank Steak
- Your favorite rub
- Mixed Greens
- ½ lb. Bacon
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp Olive Oil
- ½ Cup Blue Cheese Crumbles
- 2 garlic cloves, minced
- 2 Cups Cherry Tomatoes
- 1/2 Cup Sliced Red Onion
Directions
1. Season the steak liberally with rub. Set aside while you cook the bacon.
2. Cut the bacon into ¼” pieces and place in a large skillet. Cook over medium heat, stirring occasionally, cooking the bacon until crispy. Remove the bacon from the pan and set aside. Drain any excess grease off of the pan.
3. Turn the heat up to medium-high. Add the steak to the hot pan and cook to preferred wellness. Flip the steak, add cherry tomatoes and minced garlic and cook an additional 5 – 7 minutes. Remove the meat from the heat and allow to rest.
4. With the tomatoes still in the pan, add the oil and vinegar. Stir to coat the tomatoes and remove from the heat.
5. Slice the steak on the diagonal into thin strips. Arrange the greens on a serving platter. Top with the blue cheese, bacon crumbles, sliced steak, and finish by drizzling with pan roasted smoky garlic tomatoes as a dressing.
6. Pair with the 2017 Cabernet Sauvignon and enjoy!
