Strawberry Steak Salad w/ Roasted Peach Vinaigrette

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Strawberry Steak Salad w/ Roasted Peach Vinaigrette. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Strawberry Steak Salad w/ Roasted Peach Vinaigrette is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Strawberry Steak Salad w/ Roasted Peach Vinaigrette estimated approx 20 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Strawberry Steak Salad w/ Roasted Peach Vinaigrette using 16 ingredients and 7 steps. Here is how you cook it.

The kiwi is used in the marinade as a natural tenderizer!

Ingredients and spices that need to be Get to make Strawberry Steak Salad w/ Roasted Peach Vinaigrette:

1. 1 lb skirt steak
2. 10 strawberries
3. 1/2 C port wine
4. 2 cloves garlic; minced
5. 1 large red onion; minced
6. 1 kiwi
7. 2 roasted peaches
8. 5 basil leaves
9. 1/3 C balsamic vinegar
10. 1 C extra virgin olive oil
11. 1/2 t fresh thyme
12. 2 handfuls mixed greens
13. 1 avocado; diced
14. 2 oz goat cheese
15. 1 pinch salt and black pepper
16. croutons; as needed

Steps to make 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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