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

Before you jump to Strawberry Steak Salad w/ Roasted Peach Vinaigrette recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.

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Consider eating almonds if you don’t suffer from nut allergies. As an all-in-one energy booster, almonds offer you many health benefits. These kinds of nuts contain lots of vitamins E, B2, and manganese. Tryptophan, an enzyme also present in turkey that triggers drowsiness, is available in almonds. Having said that, you may not need a nap after consuming almonds. Rather, these nuts help to reduce stress and provide a soothing feeling throughout your body. From time to time eating almonds can even be a mood enhancer!

You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to strawberry steak salad w/ roasted peach vinaigrette recipe. To cook strawberry steak salad w/ roasted peach vinaigrette you need 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Strawberry Steak Salad w/ Roasted Peach Vinaigrette:
  1. Provide 1 lb skirt steak
  2. You need 10 strawberries
  3. Provide 1/2 C port wine
  4. Use 2 cloves garlic; minced
  5. Take 1 large red onion; minced
  6. You need 1 kiwi
  7. Provide 2 roasted peaches
  8. Provide 5 basil leaves
  9. Prepare 1/3 C balsamic vinegar
  10. You need 1 C extra virgin olive oil
  11. Get 1/2 t fresh thyme
  12. You need 2 handfuls mixed greens
  13. Get 1 avocado; diced
  14. Take 2 oz goat cheese
  15. You need 1 pinch salt and black pepper
  16. Get 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,

Cut steak into bite-sized strips; toss with lime juice. While the steak rests, combine all salad ingredients in a large bowl. Shake together all vinaigrette ingredients in a small shaker, then pour over the salad and toss to coat evenly. Once the steak has rested, slice the steak into thin pieces across the grain. In a small jar whisk together the olive oil, balsamic vinegar, honey, strawberry preserves and pepper.

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