Beefy Spring Salad2013-04-09
- Servings : 3
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
The fresh bing cherries really add an unexpected flavor to this salad.
- 1 bag Spring Mix Salad
- Handful of Fresh Spinach Leaves
- Flank Steak sliced very thin (fajita meat)
- Celery, chopped
- Carrot Shavings
- Walnuts, chopped
- Fresh Bing Cherries, pitted and halved
- Asiago Cheese, grated in large pieces
- Olive Oil (Colavita)
- Red Wine Vinegar (Colavita)
- Sea Salt and Cracked Pepper
Marinade flank steak in ziplock bag with “Fiesta” Seasoning (sprinkle both sides of steak), “Colgin” Hickory Liquid Smoke (a couple shakes), Lime Juice (at least 2 Tbsp.), East West Sweet Ginger Teriyaki Sauce (at least 1/2 c.), Williams-Sonoma Spicy Chipotle (1/8-1/4 tsp.) Put in refrigerator for at least 24 hours before cooking.
Grill just until medium-rare. Take flank steak off and don’t slice, just refrigerate and slice when ready to add to salad.
This salad is made with left over fajita meat served cold in the salad. The key is to slice the meat very thin, against the grain, so it cuts easily.
Place 1/2 Spring Mix salad and a handful of Spinach Leaves on a plate. Top with chopped celery, chopped walnuts, sliced cherries that have been pitted, grated asiago cheese, meat and carrot shavings.
Drizzle salad with Colavita Extra Virgin Olive Oil and then with Colavita Red Wine Vinegar. Adjust ratio to your tasting, but usually it is about 3:1 oil to vinegar.
Sprinkle with sea salt and cracked pepper. *I came up with this recipe when I had some especially tasty fresh bing cherries and some leftover fajita meat. Any steak type meat could be used for this recipe. The flavor comes from the combination of ingredients.