Steak Salad with Prickly Pear Vinaigrette

Ingredients:

 

4 oz. Brushfire Farms Prickly Pear Syrup

4 oz. Brushfire Farms Original Glaze

1 Tbsp. Meat Church Fajita Seasoning

1 lb. Outside Skirt Steak

8 oz. Extra Virgin Olive Oil

4 oz. Soy Sauce

2 oz. Lime Juice

2 oz. Lemon Juice

1 Tbsp. Dijon Mustard

1 Minced Garlic Clove

½ tsp. Salt

½ tsp. Dried Oregano

1 Cup Sliced Red Onion

1 Cup halved Cherry Tomatoes

1 Cup Artichoke Hearts

¾ Cup Bleu Cheese Crumbles

1 Cup Fresh Basil

5 oz. Spring Salad mix

1 – 7.5 oz. Jar of Artichoke Hearts in Olive Oil; patted dry on paper towel and chopped up.

 

Process:

 

Step 1:  Vinaigrette Process:  Combine 4 oz. Prickly Pear Syrup, 4 oz. Extra Virgin Olive Oil, 2 oz. Lemon Juice, 1 Minced Garlic Clove, Salt, Dried Oregano and Meat Church Fajita Seasoning in mixing bowl and whisk together.

 

Step 2:  MM Marinade Process:  Combine 4 oz. Brushfire Farms Original Glaze, 4 oz. Soy Sauce, 4 oz. Extra Virgin Olive Oil, 2 oz. Lime Juice in mixing bowl and whisk together. 

 

Step 3:  Marinate Skirt Steak for 1 Hr. in Refrigerator. 

 

Step 4:  Grill Steak over hot charcoal, flipping frequently.  Total cook time for Medium Rare is 5 minutes and allow meat to rest for 15 minutes once done cooking.  Slice in ¼ thick slices against the grain. 

 

Step 5:  In large bowl, combine Spring Salad Mix, all Vegetables and half of the Bleu Cheese.  Pour enough Vinaigrette over to lightly coat all ingredients and toss salad. 

 

Step 6:  Plate Salad on large platter, then top with steak and remaining Bleu Cheese on top.  Garnish with fresh basil.