Sweet and Spicy Steak Salad | Midwest Living
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Sweet and Spicy Steak Salad

Sweet and Spicy Steak Salad

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  • Makes: 4 servings
  • Prep 30 mins
  • Marinate 7 hrs

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Sirloin strips marinated in raspberry-chipotle vinaigrette get caramelized edges on the grill. Pile skewers on mixed greens with goat cheese and veggies, then pass the tongs and dressing.

Ingredients

  • 1 pound boneless beef top sirloin steak, cut 3/4-inch thick
  • 3/4 cup bottled raspberry vinaigrette
  • 1/4 cup raspberry spreadable fruit jam
  • 2 tablespoons snipped fresh cilantro
  • 1 chipotle chile pepper in adobo sauce, drained and finely chopped (1 teaspoon)
  • 1 4 - ounce package semisoft goat cheese (chevre)
  • 6 cups baby arugula, baby spinach, mesclun or mixed baby salad greens
  • 4 roma or small tomatoes, cut into wedges
  • 1 avocado, sliced
  • 2 cups sliced fresh mushrooms
  • Snipped chives (optional)
  • Cracked black pepper (optional)

Directions

  1. If desired, partially freeze beef (about 30 minutes) for easier slicing. Trim fat from meat. Thinly slice meat across the grain into strips. Place meat in a resealable bag or covered dish; set aside.
  2. For dressing: In a small bowl, whisk together the vinaigrette, jam, cilantro and chipotle pepper. Pour 1/2 cup of the dressing over the beef and turn meat to coat. Chill for 6 hours or overnight, turning occasionally. Chill the remaining dressing, covered, until ready to serve.
  3. Meanwhile, shape the goat cheese into 12 balls. Chill, covered, on a small plate until ready to use.
  4. At least 30 minutes before serving the salad, soak twelve 6-inch bamboo skewers in water.
  5. Drain the meat; discard marinade. Thread meat in accordion fashion on the bamboo skewers, leaving 1/4 inch between the pieces. Place the skewers on the rack of a gas or charcoal grill directly over medium heat. Cover and grill for 8 to 12 minutes or until desired doneness, turning the skewers halfway through the cooking time.
  6. To serve, spread arugula on a platter. Arrange the cheese balls, tomato wedges and avocado in separate piles on top of the arugula. Arrange mushroom slices on top of the rest of the arugula. Place the meat skewers on top of the mushrooms. If you like, garnish with chives and pepper. Whisk the remaining dressing to combine; drizzle over the salad or pass separately.

Nutrition Facts

(Sweet and Spicy Steak Salad)

Servings Per Recipe 4, Riboflavin (mg) 1, Thiamin (mg) 0, vit. C (mg) 21, Cobalamin (Vit. B12) (µg) 4, Folate (µg) 60, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 10, pro. (g) 44, calcium (mg) 182, iron (mg) 5, cal. (kcal) 489, Potassium (mg) 1011, Trans fatty acid (g) 0, sat. fat (g) 9, chol. (mg) 112, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 8, Fat, total (g) 24, carb. (g) 28, sodium (mg) 390, fiber (g) 4, sugar (g) 19, vit. A (IU) 2187, Mark as Free Exchange () 0

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