Name: Raspberry Chipotle Steak Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 skirt steak; 3 tbsp Olíva! Chipotle Olive Oil; 1 tbsp Olíva! Raspberry Dark Balsamic; 1 tbsp Olíva! Red Wine Vinegar; 1 tbsp parsley, roughly chopped; 1 tsp mint, roughly chopped; salt & pepper; 1 head romaine lettuce, washed & dried; 1 orange, segmented; ¼ red onion, sliced thin; ¼ cup blue cheese, crumbled; ½ tsp parsley, roughly chopped; ½ tsp mint, roughly chopped; 1 tbsp Olíva! Plain EVOO; 1 tbsp Olíva! Chipotle Olive Oil; 1 tbsp Olíva! Raspberry Dark Balsamic; 1 tsp dijon mustard; 1 tsp orange juice, from segmenting the oranges; salt & pepper

CategoryEntreesDifficultyBeginner

Yields2 Servings

Prep Time30 minsCook Time10 minsTotal Time40 mins

Marinade

1 skirt steak

3 tbsp Olíva! Chipotle Olive Oil

1 tbsp Olíva! Raspberry Dark Balsamic

1 tbsp Olíva! Red Wine Vinegar

1 tbsp parsley, roughly chopped

1 tsp mint, roughly chopped

salt & pepper

Salad Ingredients

1 head romaine lettuce, washed & dried

1 orange, segmented

¼ red onion, sliced thin

¼ cup blue cheese, crumbled

½ tsp parsley, roughly chopped

½ tsp mint, roughly chopped

Vinaigrette

1 tbsp Olíva! Plain EVOO

1 tbsp Olíva! Chipotle Olive Oil

1 tbsp Olíva! Raspberry Dark Balsamic

1 tsp dijon mustard

1 tsp orange juice, from segmenting the oranges

salt & pepper

Pat the skirt steak dry and place into a shallow dish. In a small bowl, combine all the marinade ingredients and pour over the steak. Cover and allow to marinate anywhere from 30 minutes to 24 hours. Remove the steak from the fridge 30-45 minutes before cooking.

Preheat the grill to med-high or a grill pan to high. Pat the steaks dry and grill 2-3 minutes per side for medium rare. Skirt steaks cook quickly! You can always throw it back on for another minute if needed. Remove from the heat and allow to rest for 10 minutes. Slice against the grain and season with another pinch of salt.

For the salad, segment the oranges and reserve 1 tsp of the juice for the vinaigrette. Arrange the romaine onto a large serving platter. Top with oranges, thinly sliced red onion and crumbled blue cheese. Serve the vinaigrette and warm steak alongside the greens so it doesn't wilt the lettuce.