Jazzy Steak Salad Recipe

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Lorraine Gray Modified: March 24, 2022
Jazzy Steak Salad Recipe

How To Make Jazzy Steak Salad

This steak salad is full of punchy flavors. Slices of skirt steak, tomatoes, green beans, and bell peppers are tossed with a smooth Greek yogurt dressing.

Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes

Serves:

Ingredients

  • 1lbskirt steak
  • ¼cupolive oil,divided
  • 1tbspMcCormick® Jazzy Spice Blend
  • 2tspkosher salt,divided, plus more to taste
  • 6clovesgarlic,thinly sliced
  • 12ozgreen beans
  • 2cupsgrape tomato
  • 2yellow bell peppers,seeded cut into 1-in wide strips
  • 1largeshallot,thinly sliced
  • 3tbspcornstarch
  • canola oil,for frying
  • 1headred leaf lettuce,chopped

For Dressing:

  • ½cupwhole greek yogurt
  • ¼cupsour cream
  • 2tbspfresh lemon juice
  • 1tbspMcCormick® Jazzy Spice Blend
  • 1tspdijon mustard
  • 1tbspcold water,if necessary
  • 1tspkosher salt
  • freshly ground black pepper,to taste

Instructions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

  2. Rub the steak with 2 tablespoons of olive oil, the Jazzy spice blend, and 1 teaspoon salt. Let marinate in the refrigerator until ready to grill.

  3. In a medium bowl, toss together the remaining 2 tablespoons olive oil, the garlic, green beans, tomatoes, bell peppers, and remaining teaspoon of salt. Spread the vegetables on the prepared baking sheet and bake for 15 minutes, until the tomatoes are just beginning to burst.

  4. Add the sliced shallot to a medium bowl. Break up the shallots with fingers to create individual rings. Sift the cornstarch over the shallots and toss to coat.

  5. Heat 2 inches of oil in a large skillet until it reaches 350 degrees F.

  6. Working in batches, fry the shallots for 2 minutes, flipping halfway through, until golden brown. Transfer to a paper towel-lined plate to drain and season with salt.

  7. Heat a griddle pan over medium-high heat. Sear the steak for 2 to 3 minutes on each side, depending on thickness, until medium-rare or cooked to desired temperature. Let rest while preparing the dressing, then slice.

Dressing:

  1. In a medium bowl, mix together the yogurt, sour cream, lemon juice, Jazzy spice blend, mustard. Thin with water if necessary. Season with salt and pepper.

Assemble:

  1. In a large bowl, toss the roasted vegetables with the lettuce. Top with the sliced steak and fried shallots. Drizzle with the dressing. Divide between bowls and serve with more dressing on the side.

  2. Enjoy!

Nutrition

  • Calories: 398.61kcal
  • Fat: 27.56g
  • Saturated Fat: 7.42g
  • Trans Fat: 0.54g
  • Monounsaturated Fat: 14.90g
  • Polyunsaturated Fat: 3.11g
  • Carbohydrates: 20.38g
  • Fiber: 4.11g
  • Sugar: 5.92g
  • Protein: 20.67g
  • Cholesterol: 57.31mg
  • Sodium: 887.64mg
  • Calcium: 98.65mg
  • Potassium: 769.67mg
  • Iron: 3.36mg
  • Vitamin A: 263.91µg
  • Vitamin C: 134.64mg
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