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Southwestern Steak Salad recipe

4 servings

Ingredients:

1/3 cup extra virgin olive oil

2 tablespoons balsamic vinegar or lemon juice

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1/3 cup Lindsay® Spanish Olives or Lindsay® Spanish Olives Stuffed with Pimiento, drained and sliced

1/3 cup Lindsay® Large Black Ripe Pitted Olives, drained and sliced

1/3 cup red bell pepper, finely chopped

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

2 tablespoons extra virgin olive oil

4 well-trimmed beef strip steaks, cut about 3/4-inch thick

4 cups mixed salad greens

2 medium tomatoes, cut into wedges

2 tablespoons cilantro, chopped

Instructions:

In a small bowl, whisk together 1/3 cup of the oil, vinegar, 1/2 teaspoon each of the salt and pepper.

Add olives and red bell pepper; mix well.

Let stand while preparing steaks.

In another small bowl, combine remaining 1/2 teaspoon each salt and pepper, onion powder, garlic powder, thyme, oregano, paprika and cayenne pepper; mix well.

Sprinkle over both sides of steaks.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat until hot.

Add steaks; cook for 3 to 4 minutes per side or until well-browned and medium rare.

Transfer to a carving board; tent with foil and let stand 5 minutes.

Arrange salad greens and tomatoes on four serving plates.

Carve steaks crosswise into 1/4 inch thick slices; arrange over greens.

Spoon olive mixture over steak and greens; garnish with cilantro.