Step-by-Step Guide to Make Favorite Strawberry Steak Salad w/ Roasted Peach Vinaigrette

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, strawberry steak salad w/ roasted peach vinaigrette. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Strawberry Steak Salad w/ Roasted Peach Vinaigrette is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Strawberry Steak Salad w/ Roasted Peach Vinaigrette is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook strawberry steak salad w/ roasted peach vinaigrette using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Strawberry Steak Salad w/ Roasted Peach Vinaigrette:

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

Instructions to make 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,

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