Are looking for inspiration recipes strawberry steak salad w/ roasted peach vinaigrette that are delicious? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious strawberry steak salad w/ roasted peach vinaigrette should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of strawberry steak salad w/ roasted peach vinaigrette, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare strawberry steak salad w/ roasted peach vinaigrette good wherever you are, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings used in prepare

1. Prepare 1 lb skirt steak
2. Use 10 strawberries
3. Take 1/2 C port wine
4. Use 2 cloves garlic; minced
5. Prepare 1 large red onion; minced
6. Prepare 1 kiwi
7. Prepare 2 roasted peaches
8. Use 5 basil leaves
9. Prepare 1/3 C balsamic vinegar
10. Use 1 C extra virgin olive oil
11. Prepare 1/2 t fresh thyme
12. Prepare 2 handfuls mixed greens
13. Use 1 avocado; diced
14. Prepare 2 oz goat cheese
15. Prepare 1 pinch salt and black pepper
16. Take croutons; as needed

Sprinkle with cranberries and walnuts, and arrange tomato slices on top. In a large bowl, combine the spinach, oranges, onions and remaining strawberries and pecans. Drizzle with vinaigrette and toss to coat. Recommended Video ⓘ While the steak is resting, whisk the salad dressing ingredients in a small bowl.

How to cook 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,
8. Done and ready to serve!

Thin the dressing with up to a tablespoon of water, as needed. Check them out, have a taste, and build up your repertoire. Add spinach, strawberries, almonds, sesame seeds, and feta. Gently toss until spinach is evenly coated with dressing. Place the pecans in a skillet over medium heat.

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