Big Sky Steak Salad
Big Sky Steak Salad
Brie Thompson
4
10 minutes
25 minutes
This is the kind of dinner salad I love: big, bold, and built around steak. Flank steak gets a coat of Roasted Coffee Rub and Black Garlic Infused Sea Salt, then warm cherry tomatoes tossed with Caramelized Garlic Infused Olive Oil and Smoked Barrel Aged Balsamic make a smoky, garlicky dressing right in the pan. Crispy bacon and blue cheese over mixed greens round out every savory bite.
Make cooking even more fun with a Recipe Gift Kit! Perfect for sharing, it comes with all the Olivelle ingredients and a recipe card for an easy, stress-free cooking experience. Grab Your Recipe Gift Kit Here >>
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Make cooking even more fun with a Recipe Gift Kit! Perfect for sharing, it comes with all the Olivelle ingredients and a recipe card for an easy, stress-free cooking experience. Grab Your Recipe Gift Kit Here >>
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 lb Flank Steak
- 2 to 3 Tbsp Roasted Coffee Rub
- 2 tsp Black Garlic Infused Sea Salt
- ½ lb Bacon
- 2 cups Cherry Tomatoes
- 2 Tbsp Caramelized Garlic Infused Olive Oil
- 2 Tbsp Smoked Barrel Aged Balsamic
- 4 to 6 cups Mixed Greens
- ½ cup Blue Cheese Crumbles
Directions
- Season the flank steak liberally with Roasted Coffee Rub and Black Garlic Infused Sea Salt. Set aside while you cook the bacon.
- Cut the bacon into ¼ inch pieces and place in a large, cold skillet. Cook over medium heat, stirring occasionally, until crispy. Remove the bacon from the pan and set aside. Drain any excess grease from the pan.
- Increase the heat to medium high. Place the steak in the hot pan and cook until browned, 5 to 7 minutes. Flip the steak and top with the cherry tomatoes. Cook until the steak reaches an internal temperature of 130 to 140°F for medium rare to medium, 5 to 7 minutes more. Remove the steak from the pan and let rest, leaving the tomatoes in the pan.
- With the tomatoes still in the pan, add Caramelized Garlic Infused Olive Oil and Smoked Barrel Aged Balsamic. Stir to coat the tomatoes. Remove the pan from the heat.
- Slice the steak thinly against the grain, on the diagonal.
- Arrange the mixed greens on a serving platter. Top with the blue cheese, bacon, and sliced steak. Spoon the warm tomatoes and pan juices over the salad as a dressing. Serve immediately.
4 comments
Tanya Davis
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.
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.
Paula Ellison
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.
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
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!
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
I’ve made this twice. We love it.
I’ve made this twice. We love it.