Strawberry Steak Salad w/ Roasted Peach Vinaigrette
Strawberry Steak Salad w/ Roasted Peach Vinaigrette

Hi everyone, Welcome to our recipe page. Today, we’re going to make a special dish, strawberry steak salad w/ roasted peach vinaigrette. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Strawberry Steak Salad w/ Roasted Peach Vinaigrette is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Strawberry Steak Salad w/ Roasted Peach Vinaigrette is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have strawberry steak salad w/ roasted peach vinaigrette using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Strawberry Steak Salad w/ Roasted Peach Vinaigrette:
  1. 1 lb skirt steak
  2. 10 strawberries
  3. 1/2 C port wine
  4. 2 cloves garlic; minced
  5. 1 large red onion; minced
  6. 1 kiwi
  7. 2 roasted peaches
  8. 5 basil leaves
  9. 1/3 C balsamic vinegar
  10. 1 C extra virgin olive oil
  11. 1/2 t fresh thyme
  12. 2 handfuls mixed greens
  13. 1 avocado; diced
  14. 2 oz goat cheese
  15. 1 pinch salt and black pepper
  16. croutons; as needed
Instructions to make Strawberry Steak Salad w/ Roasted Peach Vinaigrette:
  1. Puree half of the strawberries, 1 clove garlic, half the onion, port, and the kiwi until smooth. Submerge steak in puree to marinate for 2 days. Wash off marinade and pat dry.
  2. In a food processor, combine peaches, balsamic, and basil. Add a pinch of salt, black pepper, and sugar. Puree until smooth. Drizzle in oil slowly while processor running.
  3. Heat enough oil to cover the bottom of a large saute pan. Add steak. Season with salt, pepper, and thyme. Sear each side until desired doneness. Remove steak from pan. Let sit on cutting board to rest.
  4. Add onions to pan. Cook 1 minute or until translucent. Add garlic. Cook 30 seconds or until garlic is fragrant. Remove from pan and add to a mixing bowl with salad greens.
  5. Slice skirt steak thinly against the grain. Toss avocado, greens, garlic, onions with enough vinaigrette to coat, but not overdress. Keep extra dressing in fridge.
  6. Lay greens on a plate or in a bowl. Dice remaining strawberries and lay atop. Lay steak atop, and sprinkle croutons, goat cheese, and cracked black pepper.
  7. Variations; Jicama, honey, agave, oregano, pineapple, bacon, pancetta, prosciutto, chives, scallions, apricot, apple, banana, ginger, mint, sherry, arugula, blackberries, raspberries, bell pepper, ricotta, blueberries, mozzarella, sheeps milk cheese, figs, pecans, spinach, mascarpone, coconut, creme fraiche, grapefruit, lemon, lime, almonds, pine nuts, pistachios, red wine vinegar, rose, champagne vinegar, yogurt, radicchio, rosemary, radish, shallots, tomatoes, marsala, walnut, roasted bell peppers, jalapeños, habanero, celery, carrots,

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