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Strawberry Steak Salad w/ Roasted Peach Vinaigrette
Strawberry Steak Salad w/ Roasted Peach Vinaigrette

Before you jump to Strawberry Steak Salad w/ Roasted Peach Vinaigrette recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Initially, you will have to be very careful when food shopping that you don’t unthinkingly put things in your shopping cart that you don’t wish to eat. For example, in all likelihood you have never checked the box of your favorite cereal to see its sugar content. A good healthy option can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy daily. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy eating regimen.

Hence, it should be somewhat obvious that it’s not difficult to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to strawberry steak salad w/ roasted peach vinaigrette recipe. You can cook strawberry steak salad w/ roasted peach vinaigrette using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Strawberry Steak Salad w/ Roasted Peach Vinaigrette:
  1. Provide skirt steak
  2. Take strawberries
  3. Use port wine
  4. Get garlic; minced
  5. Provide large red onion; minced
  6. Prepare kiwi
  7. Take roasted peaches
  8. Use basil leaves
  9. Provide balsamic vinegar
  10. Get extra virgin olive oil
  11. You need fresh thyme
  12. Prepare mixed greens
  13. You need avocado; diced
  14. Prepare goat cheese
  15. Use salt and black pepper
  16. Use croutons; as needed
Instructions to make Strawberry Steak Salad w/ Roasted Peach Vinaigrette:
  1. Puree half of the strawberries, 1 clove garlic, half the onion, port, and the kiwi until smooth. Submerge steak in puree to marinate for 2 days. Wash off marinade and pat dry.
  2. In a food processor, combine peaches, balsamic, and basil. Add a pinch of salt, black pepper, and sugar. Puree until smooth. Drizzle in oil slowly while processor running.
  3. Heat enough oil to cover the bottom of a large saute pan. Add steak. Season with salt, pepper, and thyme. Sear each side until desired doneness. Remove steak from pan. Let sit on cutting board to rest.
  4. Add onions to pan. Cook 1 minute or until translucent. Add garlic. Cook 30 seconds or until garlic is fragrant. Remove from pan and add to a mixing bowl with salad greens.
  5. Slice skirt steak thinly against the grain. Toss avocado, greens, garlic, onions with enough vinaigrette to coat, but not overdress. Keep extra dressing in fridge.
  6. Lay greens on a plate or in a bowl. Dice remaining strawberries and lay atop. Lay steak atop, and sprinkle croutons, goat cheese, and cracked black pepper.
  7. Variations; Jicama, honey, agave, oregano, pineapple, bacon, pancetta, prosciutto, chives, scallions, apricot, apple, banana, ginger, mint, sherry, arugula, blackberries, raspberries, bell pepper, ricotta, blueberries, mozzarella, sheeps milk cheese, figs, pecans, spinach, mascarpone, coconut, creme fraiche, grapefruit, lemon, lime, almonds, pine nuts, pistachios, red wine vinegar, rose, champagne vinegar, yogurt, radicchio, rosemary, radish, shallots, tomatoes, marsala, walnut, roasted bell peppers, jalapeños, habanero, celery, carrots,

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