Big Sky Steak Salad

Big Sky Steak Salad

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Big Sky Steak Salad

Simply Amazing! Our Big Sky Steak Salad is packed with flavor and quite tasty taking dinner salads to a whole new level.
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Prep Time: 10 minutes - Cook Time: 15 minutes - Total Time: 25 minutes
Yield: 4-6 People
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Ingredients:
- 1 lb Flank Steak
- 2-3 Tbsp Roasted Coffee Rub
- ½ lb Bacon
- 2 cups Cherry Tomatoes
- 4-6 cups Mixed Greens
- ½ cup Blue Cheese Crumbles
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Instructions:
  1. Season the steak liberally with Roasted Coffee Rub and Black Garlic Sea Salt. Set aside while you cook the bacon.
  2. Cut the bacon into ¼” pieces and place in a large, cold skillet. Heat 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 for 5 – 7 minutes for medium to medium-rare. Flip the steak, top with cherry tomatoes 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 Caramelized Garlic Olive Oil and Smoked Balsamic Vinegar. Stir to coat the tomatoes and remove from the heat.
  5. Slice the steak on the diagonal into thin strips.
  6. 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. Enjoy!

3 Responses

Paula Ellison
Paula Ellison

August 27, 2020

Love, Love Love this salad! I wasn’t sure about the Roasted Coffee Rub but it really does make the flank steak special. As far as the Carmelized Garlic Infused Olive Oil and the Smoked Balsamic Vinegar combination, WOW! I am addicted.

Heidi
Heidi

February 14, 2020

So much flavor! This is a favorite recipe of ours. The coffee rub and black garlic sea salt really make the flank steak shine. I’m not a fan of the smoked balsamic vinegar, so have substituted that with the harvest fig vinegar (my favorite). Excellent!

Debby
Debby

February 14, 2019

I’ve made this twice. We love it.

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