Ingredients
- For the Steak/Salad:
- 1 pound Ribeye steak, trimmed
- 1 large red onion, cut into 1/8-inch thin half moons
- large red, yellow, or orange bell peppers, stemmed, seeded, and cut into thin strips
- Salt and freshly ground black pepper
- 2oz Chef Traci’s Taco Tuesday Seasoning Blend (Red Stick Spice Company)
- 4 cups leafy greens (i.e. Spring mix, baby kale, arugula, and chopped romaine)
- 1 cup diced tomatoes
- 4 oz crumbled goat cheese Avocado, diced, optional for garnish
- Sour cream, optional for garnish
- Toasted corn tortilla chips, optional for garnish
- For the Red Wine Pepper Jelly Vinaigrette:
- 1/4 cup red wine vinegar
- 1 teaspoon pepper jelly
- 1 tsp Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Directions
Method: Rinse salad greens and drain in colander or salad spinner. Add vegetables and set aside in a large bowl. For the salad dressing…
Place all ingredients except oil in a mixing bowl. Mix vigorously with a wire whip while pouring in the oil drop-by-drop until an emulsification occurs.
Rinse off rib-eye steak and pat dry completely with paper towels. Trim off excess fat. Preheat a cast iron skillet over medium heat. Season the steak on all sides with Chef Traci’s Taco Tuesday Seasoning Blend and massage in. Place the steak in the hot skillet and you will hear a sizzle. That is a good sound! Let the steak cook for 5-7 mins each side to brown. Lower heat and allow steak to cook to desired doneness. Remove from skillet to a plate and let the steak rest for 10 mins before slicing. Slice thin against the grain into 1/4” thin strips.
Pour dressing over salad and toss. Add steak, cheese crumbles, and desired garnishes. Steak will be slightly warm. Serve immediately. Makes two servings.
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