Steak Salad with Balsamic Fig Dressing

This is a simple salad with chic flavours. Serve it as a light meal or impress your friends.

Stonewall Kitchen Balsamic Fig Dressing

Serves 2

  • 2 medium sized steaks
  • salt and pepper
  • 3  cups of hearty greens - spinach, arugula, radicchio
  • 1 carrot, julienne
  • 1 raw beet, julienne
  • 4 radishes, thinly sliced
  • ¼ cup + 2 Tbsp Stonewall Kitchen Balsamic Fig Dressing
  • 2 tsp The Pickle Guy Extra Bite Horseradish
  • Parmigiano-Reggiano, shaved, for garnish
Steak Salad

Season the steaks on both sides with salt and pepper and warm up to room temperature while the grill or cast iron skillet heats up. Grill steaks until just done to your liking; we recommend rare or medium-rare to preserve the tenderness of the meat. Remove from heat and immediately brush the 2 tablespoons of Balsamic Fig Dressing on both sides of the steaks. Place the steaks on a plate and tent with foil to rest and cool down.

Whisk remaining ¼ cup of dressing together with the horseradish. Toss the spinach, arugula, and radicchio with the dressing until just coated. Arrange the greens on a platter. Arrange the julienne carrots, beets, and sliced radishes on top of the outside edges of the greens. Thinly slice the steak and place in the centre of the greens. Garnish with shavings of parmesan. Serve with bread.


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