Tuscan Steak Salad Recipe
*Skirt steak, roasted potatoes, beets, artichoke & gorgonzola cheese.
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Ingredients
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Steak
Roasted Potatoes
Salad Components
Dressing
Method
Preparing the Potatoes
- 1
Roast the Potatoes
Preheat the oven to 400°F (200°C). Wash and halve the baby potatoes. In a bowl, toss the potatoes with olive oil, salt, and dried rosemary until evenly coated. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes, or until golden and tender, flipping halfway through.
Cooking the Steak
- 2
Cook the Skirt Steak
While the potatoes are roasting, heat a skillet or grill over medium-high heat. Rub the skirt steak with olive oil, garlic powder, salt, and black pepper. Sear the steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Remove from the heat and let it rest for 5 minutes before slicing against the grain.
Assembling the Salad
- 3
Combine Salad Ingredients
In a large bowl, combine the mixed salad greens, sliced beets, and quartered artichoke hearts. Gently toss to mix the ingredients.
- 4
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
- 5
Dress the Salad
Drizzle the dressing over the salad mixture and toss to coat evenly. Top with sliced skirt steak and crumbled gorgonzola cheese.
