entrees

Jazzy Steak Salad

Cool, crisp and loaded with flavour, this is the steak salad of your dreams. Jazzy Seasoning from the Tasty™ Seasoning Kit brings the robust flavours of bell pepper, garlic and paprika to the dish, balanced out by a rich, Greek-yogurt based dressing.
20 min
PREP TIME
30 min
COOK TIME
19
INGREDIENTS

INGREDIENTS

  • Steak Salad
  • 1 skirt steak
  • 1/4 cup (60 mililiters) olive oil, divided
  • 1 tablespoon (15 mililiters) jazzy
  • 2 teaspoons (10 mililiters) kosher salt, divided , plus more to taste
  • 6 cloves garlic, thinly sliced
  • 12 ounces (375 grams) green beans
  • 2 cups (500 mililiters) grape tomatoes
  • 2 yellow bell peppers , seeded cut into 1-inch (2 1/2-cm) wide strips
  • 1 large shallot , thinly sliced
  • 3 tablespoons (45 mililiters) cornstarch
  • Canola oil , for frying
  • 1 head red leaf lettuce , chopped
  • Dressing
  • 1/2 cup (125 mililiters) Greek yogurt
  • 1/4 cup (60 mililiters) sour cream
  • 2 tablespoons (30 mililiters) fresh lemon juice
  • 1 tablespoon (15 mililiters) jazzy
  • 1 teaspoon (5 mililiters) Dijon mustard
  • 1 teaspoon (5 mililiters) kosher salt
  • Freshly ground black pepper , to taste

Preparation

  • 1 Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  • 2 Rub the steak with 2 tablespoons (30 ml) of olive oil, the Jazzy Seasoning, and 1 teaspoon (5 ml) salt. Let marinate in the refrigerator until ready to grill.
  • 3 In a medium bowl, toss together the remaining 2 tablespoons (30 ml) olive oil, the garlic, green beans, tomatoes, bell peppers, and remaining 1 teaspoon (5 ml) of salt. Spread the vegetables on the prepared baking sheet and bake for 15 minutes, until the tomatoes are just beginning to burst.
  • 4 Add the sliced shallot to a medium bowl. Sift the cornstarch over the shallots and toss to coat.
  • 5 Heat 2 inches (5 cm) of oil in a large skillet until it reaches 350˚F (180˚C).
  • 6 Working in batches, fry the shallots for 2 minutes, flipping halfway through, until golden brown. Transfer to a paper towel-lined plate to drain and season with salt.
  • 7 Heat a griddle pan over medium-high heat. Sear the steak for 2 to 3 minutes on each side, depending on thickness, until medium-rare or cooked to your desired temperature. Let rest while you prepare the dressing, then slice.
  • 8 To make the dressing, mix together the yogurt, sour cream, lemon juice, Jazzy Seasoning, mustard, salt, and pepper in a medium bowl.
  • 9 To assemble the salad, toss the roasted vegetables with the lettuce in a large bowl. Top with the sliced steak and fried shallots. Drizzle with the dressing. Divide between bowls and serve with more dressing on the side.
  • 10 Enjoy!

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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