Steak Salad with Prickly Pear Vinaigrette

by James Vives

Ingredients:

  • 4 oz. Brushfire Farms Prickly Pear Syrup
  • 4 oz. Brushfire Farms Original Glaze
  • 1 Tbsp. Meat Church Fajita Seasoning
  • 1 lb. Outside Skirt Steak
  • 8 oz. Extra Virgin Olive Oil
  • 4 oz. Soy Sauce
  • 2 oz. Lime Juice
  • 2 oz. Lemon Juice
  • 1 Tbsp. Dijon Mustard
  • 1 Minced Garlic Clove
  • ½ tsp. Salt
  • ½ tsp. Dried Oregano
  • 1 Cup Sliced Red Onion
  • 1 Cup halved Cherry Tomatoes
  • ¾ Cup Bleu Cheese Crumbles
  • 1 Cup Fresh Basil
  • 5 oz. Spring Salad mix
  • 1 – 7.5 oz. Jar of Artichoke Hearts in Olive Oil; patted dry on paper towel and chopped up.

Process:

  1. Vinaigrette Process: Combine 4 oz. Prickly Pear Syrup, 4 oz. Extra Virgin Olive Oil, 2 oz. Lemon Juice, 1 Minced Garlic Clove, Salt, Dried Oregano and Meat Church Fajita Seasoning in mixing bowl and whisk together.
  2. MM Marinade Process: Combine 4 oz. Brushfire Farms Original Glaze, 4 oz. Soy Sauce, 4 oz. Extra Virgin Olive Oil, 2 oz. Lime Juice in mixing bowl and whisk together.
  3. Marinate Skirt Steak for 1 Hr. in Refrigerator.
  4. Grill Steak over hot charcoal, flipping frequently. Total cook time for Medium Rare is 5 minutes and allow meat to rest for 15 minutes once done cooking. Slice in ¼ thick slices against the grain.
  5. In large bowl, combine Spring Salad Mix, all Vegetables and half of the Bleu Cheese. Pour enough Vinaigrette over to lightly coat all ingredients and toss salad.
  6. Plate Salad on large platter, then top with steak and remaining Bleu Cheese on top. Garnish with fresh basil.
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