Jazzy Steak Salad

Name: Jazzy Steak Salad
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 1 pound skirt steak; 1/4 cup olive oil divided; 1 tbsp jazzy seasoning; 2 tsps kosher salt divided, plus more to taste; 6 cloves garlic thinly sliced; 12 oz green beans; 2 cups grape tomatoes; 2 yellow bell peppers seeded cut into 1-inch (2 1/2-cm) wide strips; 1 large shallot thinly sliced; 3 tbsps cornstarch; Canola oil, for frying; 1 head red leaf lettuce chopped; 1/2 cup whole Greek yogurt; 1/4 cup sour cream; 2 tbsps fresh lemon juice; 1 tbsp jazzy seasoning; 1 tsp Dijon mustard; 1 tsp kosher salt; Freshly ground black pepper to taste

Cool, crisp and loaded with flavor, this is the steak salad of your dreams. McCormick® Jazzy Seasoning brings the robust flavors of bell pepper, garlic and paprika to the dish, balanced out by a rich, Greek-yogurt dressing. Recipe & Photo Credit: Tasty. Read More Read Less

20m

PREP TIME

30m

COOK TIME

19

INGREDIENTS

Servings: 6

Ingredients

Steak Salad
1 pound skirt steak
1/4 cup olive oil, divided
1 tablespoon jazzy seasoning
2 teaspoons kosher salt, divided, plus more to taste
6 cloves garlic, thinly sliced
12 ounces green beans
2 cups grape tomatoes
2 yellow bell peppers, seeded cut into 1-inch (2 1/2-cm) wide strips
1 large shallot, thinly sliced
3 tablespoons cornstarch
Canola oil, for frying
1 head red leaf lettuce, chopped
Dressing
1/2 cup whole Greek yogurt
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon jazzy seasoning
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper, to taste

INSTRUCTIONS

1 Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
2 Rub the steak with 2 tablespoons of olive oil, the Jazzy Seasoning, and 1 teaspoon salt. Let marinate in the refrigerator until ready to grill.
3 In a medium bowl, toss together the remaining 2 tablespoons olive oil, the garlic, green beans, tomatoes, bell peppers, and remaining 1 teaspoon of salt. Spread the vegetables on the prepared baking sheet and bake for 15 minutes, until the tomatoes are just beginning to burst.
4 Add the sliced shallot to a medium bowl. Sift the cornstarch over the shallots and toss to coat.
5 Heat 2 inches of oil in a large skillet until it reaches 350˚F (180˚C).
6 Working in batches, fry the shallots for 2 minutes, flipping halfway through, until golden brown. Transfer to a paper towel-lined plate to drain and season with salt.
7 Heat a griddle pan over medium-high heat. Sear the steak for 2 to 3 minutes on each side, depending on thickness, until medium-rare or cooked to your desired temperature. Let rest while you prepare the dressing, then slice.
8 To make the dressing, mix together the yogurt, sour cream, lemon juice, Jazzy Seasoning, mustard, salt, and pepper in a medium bowl.
9 To assemble the salad, toss the roasted vegetables with the lettuce in a large bowl. Top with the sliced steak and fried shallots. Drizzle with the dressing. Divide between bowls and serve with more dressing on the side.
10 Enjoy!