Recipe Blackened Steak Salad with Berry Vinaigrette - All Recipes for Cooking

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Ingredients

1 (8 ounce) beef skirt steak or flank steak 1 tablespoon olive oil 2 teaspoons dry blackening seasoning 1 (9 ounce) package DOLE® Classic Romaine 6 cherry tomatoes, cut in half ¼ cup thinly sliced DOLE Red Onion ¼ cup ripe olives 2 tablespoons thinly sliced roasted red pepper Berry Vinaigrette (recipe below) 2 tablespoons crumbled feta cheese

Nutrition Info

251.1 calories carbohydrate: 11.8 g cholesterol: 35.6 mg fat: 15.1 g fiber: 3.4 g protein: 17.7 g saturatedFat: 4.3 g servingSize: - sodium: 838.8 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Directions

Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl, toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.

Recipe Yield

2 servings

Recipe Note

Seasoned, grilled flat iron steak is thinly sliced and served atop a romaine salad studded with roasted red peppers and feta cheese.

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