Salads sometimes need flavor and fixin’s to be delicious. A little bit of both goes a long way when preparing a stellar meal. And this meal is stellar, let me tell you. The meat lover in my life devoured every last bite, even asking for leftovers to be packed for lunch! I would say that’s a winner.
The flavor comes from the bold burgundy pepper spoon steak, sweet red pepper, and … surprise bursts of fresh mint and basil! The fixin’s come from the crunchy cucumber and romaine lettuce along with a dollop of your favorite dressing that brings it all together.
Okay, next we’re going to core, slice, and chop our red pepper; adding to the romaine. Sometimes those pesky pepper seeds can get everywhere and be impossible to remove. To alleviate this issue, I simply run water inside the pepper to help get rid of the leftover seeds after I’ve pulled out the core. Next up is our cucumber. Whether you peel the cucumber or not is completely up to your personal preference; you’ll notice I sort of ¾ peeled my cucumber- best of both worlds J. Slice the cucumber into coins and then quarter each coin. For efficiency, I stacked my coins 3-4 high when quartering. Wash your fresh basil and mint, giving a fine chop before adding to your salad mix. The fresh flavors of basil and mint take this salad up to a whole new salad level, a definite must if you’re able! Add your cucumber quarters and fresh herbs to the vegetable mix. Finally, slice up half of a medium red onion into thin wedges and add to the other vegetables. Give everything a good ol’ toss to combine and your salad is done! Set the salad aside in the refrigerator while you grill up the steaks; cooking to your desired doneness. At that time, let the steaks rest for 5 minutes (to let the juices settle back into the meat), then slice into thin strips to top your salad. Serve with a side of your favorite dressing; you won’t need much as the flavors of this salad really hold their own! What are your favorite flavors to add to a salad.
Burgundy Pepper Spoon Steak Salad
- 4 Burgundy Pepper Spoon Steaks (about 1 ½ lbs.)
- 2 heads of Romaine lettuce
- ½ medium red onion
- ¾ cup mint leaves
- 1 cup basil leaves
- 1 red pepper
- 1 medium cucumber
- Chop the Romaine lettuce, red pepper, mint, basil, and cucumber. Combine in a large bowl. Slice the red onion, add to the other vegetables. Toss salad to combine ingredients.
- Grill steaks over medium-high heat until desired doneness. Let rest 5 minutes, thinly slice and layer over salad.
- Enjoy with your favorite dressing!
Yield: 4 Salads
Per Serving*: Calories 370, Total Fat 17g (Saturated 6g, Trans 0g), Cholesterol 110mg, Sodium 630mg, Total Carbohydrate 18g (Dietary Fiber 8g, Sugars 8g), Protein 39g, Vitamin A 580%, Vitamin C 120%, Calcium 20%, Iron 35% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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