Spiced Steak & Spinach Salad w/ Avocado Vinaigrette

What You Need:
½ tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
½ tbsp. ground coriander
½ tbsp. ground cumin
½ tbsp. garlic powder
½ tbsp. steak seasoning
¼ tsp. smoked paprika
¼ tsp. crushed red pepper
½ tbsp. ground fennel
hefty pinch of kosher salt
1 tbsp brown sugar, packed
20 oz. steak of your choice (I used one giant ribeye)
1 tsp extra virgin olive oil
1 medium avocado
¼ of a large sweet onion
1 garlic clove
½ fresh jalapeno, seeds and membranes removed
⅛ cup red wine vinegar
zest and juice of one lime
1 handful fresh cilantro
¼ cup gorgonzola crumbles
2 tbsp. agave nectar
salt & pepper to taste
¼ cup cold water
8 cups baby spinach leaves
½ a red bell pepper
½ a green bell pepper
½ a cucumber
6 baby carrots
2 tbsp. gorgonzola crumbles
Get Cooking!
Mix spices in a bowl until well incorporated and rub the mixture all over the steak, being sure to coat it entirely. Let sit until it comes to room temperature (about 30 minutes).
Combine all dressing ingredients in a large food processor and puree until smooth. Slowly add water, one tbsp. at a time, until the dressing reaches desired consistency. Remove blade, cover, and refrigerate.
Pre-heat a grill pan over medium-high heat until it is screaming hot and slightly smoking.
Add olive oil to pan.
Grill steak to desired temperature (4-5 minutes on each side for medium- rare).
Remove steak from pan, place on a plate or cutting board, cover with tin foil, and let rest while you prepare the veggies for the salad (let steak rest a MINIMUM of 5 mins. 10 mins is better).
Chop the veggies for the salad and add to the spinach.
Slice steak, place on salad, and drizzle with dressing.

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