Sliced Steak Spring Salad
April 29th, 2021
I love this making decadent salad for a warm late-spring afternoons when it’s too warm out for firing up serious appliances. There’s a perfect balance of sweet with dried fruit paired with the savory steak, you get all your cravings met! Plus, other than the steak, it’s a pretty healthy meal.
Ingredients
- 1 head of Frisee greens, roughly chopped
- 1 bag of Spring mix salad
- 1 tbsp chopped mint leaves
- 1 cup candied or sweet & spicy pecans
- 1/3 cup goat cheese
- 1/3 cup chopped dried apricots
- 5-6 chopped dried or fresh figs
Dressing
- 1/2 cup EVOO or grapeseed oil
- 1 tbsp apple cider vinegar
- 1 tbsp white Modena vinegar
- 1 tbsp dijon mustard
- 1 tbsp tahini
- 1 tbsp honey
- 1/4 cup cilantro *optional, I love cilantro and the green color it gives this dressing!
- salt and pepper to taste
Steak *follow recipe here
- 2 pieces of center cut filet mignon
- EVOO
- Course sea salt
- Fresh cracked pepper
- 4 tbsp salted butter
- 2-4 fresh, bruised rosemary sprigs *sometimes I substitute thyme*
- 6 cloves of garlic, smashed
Directions
- Follow this Filet Mignon recipe for perfectly juicy, tender steak. When finished, allow steak to rest while you prepare the salad.
- To make dressing, combine oil, apple cider vinegar, Modena vinegar, dijon, tahini, honey, and cilantro in a blender until smooth and creamy. Salt and pepper to taste.
- In a large bowl, toss frisee, spring mix, and mint with dressing. Add pecans, goat cheese, apricots, and figs and give it a slight toss just to barely combine. You don’t want all the fruit etc. to fall to the bottom!
- Serve salad topped with sliced steak. Enjoy!
With love,
Ashley Jo
