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Blackened Steak Salad with Berry Vinaigrette

By: Dole

"Seasoned, grilled flat iron steak is thinly sliced and served atop a romaine salad studded with roasted red peppers and feta cheese."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 (8 ounce) beef skirt steak or flank steak
1 tablespoon olive oil
2 teaspoons dry blackening seasoning
1 (9 ounce) package DOLE® Classic Romaine
6 cherry tomatoes, cut in half
1/4 cup thinly sliced DOLE Red Onion
1/4 cup ripe olives
2 tablespoons thinly sliced roasted red pepper
Berry Vinaigrette (recipe below)
2 tablespoons crumbled feta cheese

Directions

Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.

Footnotes

Berry Vinaigrette
Combine 1 cup DOLE Frozen Mixed Berries, partially thawed, 1/2 cup olive oil, 3 tablespoons rice vinegar, salt and ground black pepper, to taste in blender container. Cover; blend until smooth. Makes about 1 cup.