Summer Steak Salad


Makes 2 servings


2 teaspoons Magic Seasoning Salt®
4 tablespoons lemon juice
1 tablespoon + 2 teaspoons sugar
2 teaspoons Dijon mustard
1 teaspoon cold water
8 tablespoon olive oil

½ cup sugar snap peas
1 cup halved cherry or grape tomatoes
½ cup cucumbers, halved lengthwise and cut into half moons
¼ cup thinly sliced red onion
4 tablespoons Lemon Vinaigrette
2 tablespoons Herbal Pizza and Pasta Magic®

12 oz flank steak
2 teaspoons Dijon mustard
2 teaspoons Magic Seasoning Salt®
1 tablespoon olive oil

5 cups chopped romaine lettuce
shaved parmesan, for serving

How To Prepare

In a bowl, whisk together the first five ingredients of the vinaigrette. Slowly drizzle in the olive oil while whisking to form an emulsion. Place in refrigerator until ready to use.

In a bowl, mix all the vegetables with 4 tablespoons of the reserved Lemon Vinaigrette and the Herbal Pizza and Pasta Magic®. Cover and let marinate for at least 30 minutes.

Rub both sides of the steak with the Dijon mustard and season with Magic Seasoning Salt. Let sit at room temperature for about 10 minutes. Heat the oil in a heavy skillet over medium heat. When oil is hot, add the steak and sear on both sides, flipping as needed to keep crust from burning, and cook to desired doneness. Remove and let rest for five minutes.

To assemble the salad, slice the steak thinly against the grain and place on 2 plates. Mix the marinated vegetables with the romaine and add some of the Lemon vinaigrette. Toss and place on top of steak, garnish with shaved parmesan, and serve.

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