Recipe of Perfect Strawberry Steak Salad w/ Roasted Peach Vinaigrette

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Quick Strawberry Steak Salad w/ Roasted Peach Vinaigrette. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Strawberry Steak Salad w/ Roasted Peach Vinaigrette, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Strawberry Steak Salad w/ Roasted Peach Vinaigrette delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Strawberry Steak Salad w/ Roasted Peach Vinaigrette is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Strawberry Steak Salad w/ Roasted Peach Vinaigrette estimated approx 20 mins.
To begin with this particular recipe, we must first prepare a few components. You can cook Strawberry Steak Salad w/ Roasted Peach Vinaigrette using 16 ingredients and 7 steps. Here is how you cook that.
The kiwi is used in the marinade as a natural tenderizer!
Ingredients and spices that need to be Prepare to make Strawberry Steak Salad w/ Roasted Peach Vinaigrette:
- 1 lb skirt steak
- 10 strawberries
- 1/2 C port wine
- 2 cloves garlic; minced
- 1 large red onion; minced
- 1 kiwi
- 2 roasted peaches
- 5 basil leaves
- 1/3 C balsamic vinegar
- 1 C extra virgin olive oil
- 1/2 t fresh thyme
- 2 handfuls mixed greens
- 1 avocado; diced
- 2 oz goat cheese
- 1 pinch salt and black pepper
- croutons; as needed
Instructions to make Strawberry Steak Salad w/ Roasted Peach Vinaigrette
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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