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Connie's Steak Salad

Serves 2

Ingredients

Dressing

  • 2 tbsp medium or robust EVOO (we tried Nocellara, but this is an individual taste thing)
  • 2 tbsp Black Mission Fig dark balsamic
  • 1 tbsp shallot, chopped
  • Salt and freshly ground pepper to taste

Salad

  • ½ lb grass-fed ribeye steak with dry rub of your choosing (we used Montreal seasoning)
  • 2 handfuls of baby romaine lettuce
  • 2 tbsp crumbled blue cheese
  • 2-4 mission figs, cut into bite-sized pieces
  • 1 sweet pear, cubed
  • ½ cup fresh raspberries
  • 2 tbsp roasted sliced almonds

Method

  1. Whisk together all salad dressing ingredients and set aside.
  2. Place rub onto steak and brush oil on steak. Cook on barbecue at medium-high heat until instant read thermometer reads 160-165. Set aside.
  3. In large bowl, place romaine, blue cheese, figs, pear, raspberries, almonds, and salad dressing. Toss to coat all ingredients. Place on serving platter or in two individual bowls.
  4. Slice steak into strips and place on top of the salad.

October 2022


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Bargeen-Ellingson

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