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Salad
4
10 minutes
15 minutes
Olivelle
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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1 lb Flank Steak
½ lb Bacon
2 Cups Cherry Tomatoes
4-6 Cups Mixed Greens
½ Cup Blue Cheese Crumbles
eason the steak liberally with Roasted Coffee Rub and Black Garlic Sea Salt. Set aside while you cook the bacon.
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.
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
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.
Slice the steak on the diagonal into thin strips.
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!
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.
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!
February 14, 2019
I’ve made this twice. We love it.
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Tanya Davis
January 21, 2021
In LOVE with this dish!!! So good. I made it for my husband and I, was able to have the leftovers for lunch the next day, just as good cold.