Jazzy Steak Salad Recipe By Tasty Recipes

JAZZY STEAK SALAD

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Rub the steak with 2 tablespoons (30 ml) of olive oil, the Jazzy Seasoning, and 1 teaspoon (5 ml) salt. Let marinate in the refrigerator until ready to grill.
• In a medium bowl, toss together the remaining 2 tablespoons (30 ml) olive oil, the garlic, green beans, tomatoes, bell peppers, and remaining 1 teaspoon (5 ml) of salt. Spread the vegetables on the prepared baking sheet and bake for 15 minutes, until the tomatoes are just beginning to burst.
• Add the sliced shallot to a medium bowl. Sift the cornstarch over the shallots and toss to coat.
• Heat 2 inches (5 cm) of oil in a large skillet until it reaches 350˚F (180˚C).
• Working in batches, fry the shallots for 2 minutes, flipping halfway through, until golden brown. Transfer to a paper towel-lined plate to drain and season with salt.
• Heat a griddle pan over medium-high heat. Sear the steak for 2 to 3 minutes on each side, depending on thickness, until medium-rare or cooked to your desired temperature. Let rest while you prepare the dressing, then slice.
• To make the dressing, mix together the yogurt, sour cream, lemon juice, Jazzy Seasoning, mustard, salt, and pepper in a medium bowl.
• To assemble the salad, toss the roasted vegetables with the lettuce in a large bowl. Top with the sliced steak and fried shallots. Drizzle with the dressing. Divide between bowls and serve with more dressing on the side.
• Enjoy!

JAZZY STEAK SALAD

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Rub the steak with 2 tablespoons of olive oil, the Jazzy Seasoning, and 1 teaspoon salt. Let marinate in the refrigerator until ready to grill.
• In a medium bowl, toss together the remaining 2 tablespoons olive oil, the garlic, green beans, tomatoes, bell peppers, and remaining 1 teaspoon of salt. Spread the vegetables on the prepared baking sheet and bake for 15 minutes, until the tomatoes are just beginning to burst.
• Add the sliced shallot to a medium bowl. Sift the cornstarch over the shallots and toss to coat.
• Heat 2 inches of oil in a large skillet until it reaches 350˚F (180˚C).
• Working in batches, fry the shallots for 2 minutes, flipping halfway through, until golden brown. Transfer to a paper towel-lined plate to drain and season with salt.
• Heat a griddle pan over medium-high heat. Sear the steak for 2 to 3 minutes on each side, depending on thickness, until medium-rare or cooked to your desired temperature. Let rest while you prepare the dressing, then slice.
• To make the dressing, mix together the yogurt, sour cream, lemon juice, Jazzy Seasoning, mustard, salt, and pepper in a medium bowl.
• To assemble the salad, toss the roasted vegetables with the lettuce in a large bowl. Top with the sliced steak and fried shallots. Drizzle with the dressing. Divide between bowls and serve with more dressing on the side.
• Enjoy!

GARLIC AND HERB WEEKNIGHT STEAK SALAD RECIPE BY TASTY

Steps:

• Season the steak: Pat the steak dry with paper towels and season on both sides with the McCormick® Himalayan Pink Salt with Black Pepper and Garlic. Rest seasoned steak for 10-15 minutes while you prepare the crispy shallots.
• Make the crispy shallots: Toss the shallot rings in 2 tablespoons of cornstarch until well coated, shaking off the excess.
• Heat 2 inches (5 cm) of oil in a large, high walled skillet over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet or line with paper towels.
• Working in batches, fry the shallots in the hot oil for 2-3 minutes, stirring occasionally, until golden brown. Transfer to the wire rack to drain and season with more salt. Repeat with the remaining shallots. Let cool completely. The shallots will keep in a container with a loose-fitting lid for 2-3 days in a cool, dark place.
• Make the garlic steak: Heat a 12-inch (30 cm) cast iron skillet over medium-high heat. Once the skillet is very hot, add the canola oil and swirl to coat. Gently place a piece of steak in the pan and sear on both sides until cooked to desired doneness, 4-7 minutes per side. Remove from the pan and let rest for 5-10 minutes while you repeat with the remaining piece of steak.
• Assemble the salad: In a small bowl, combine the Gourmet Gardens™ Lightly Dried Parsley, Basil, and Cilantro, and fresh mint.
• In a large bowl, toss the lettuce with the olive oil, lemon juice, salt, and pepper. Add half of the herb mixture and toss to combine. Divide the lettuce between 2 bowls.
• Top each bowl with the cherry tomatoes, goat cheese.
• Thinly slice the steak against the grain. Top each bowl with half of the steak slices, crispy shallots, and garnish with the remaining herbs. Serve immediately.
• Enjoy!

GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY

Steps:

• Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
• Combine red wine vinegar, pepper, salt, oregano, and garlic.
• Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
• Season the rib eye with salt and pepper.
• Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
• Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
• Remove steak from the grill and let rest for 10 minutes.
• Slice the steak into strips.
• Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
• Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
• Enjoy!

STEAK AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Salt and pepper the steak on both sides, being sure to rub in the seasoning.
• Heat the oil in a pan over high heat until slightly smoking.
• Sear the steak for about 2 minutes per side.
• Rest the steak on a cutting board for 10 minutes.
• Slice the steak.
• In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
• Toss the salad until evenly coated and serve.
• Enjoy!