SIGNATURE

Steak Salad with Apricot Vinaigrette

Total Time: 45 Min

Gluten Free
Dinner
Lunch

About this recipe

Savor a unique blend of flavors in our Steak Salad with Apricot Vinaigrette, where tender beef flank steak meets a vibrant salad dressed with Holland House® Organic Apple Cider Vinegar. This vinegar brings a subtle, tangy sweetness to the dish, elevating it to a whole new level.

Prep Time: 35 Min

Cook Time: 10 Min

Yield: 6 servings

Ingredients

Vinaigrette

  • 1/4 cup dried whole apricots
  • 1/3 cup Holland House® Organic Apple Cider Vinegar
  • 1/4 cup roughly chopped red onions
  • 1 jalapeno pepper, roughly chopped (optional)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • 1/3 cup olive oil

Salad

  • 4 cloves garlic, finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons Holland House® Organic Apple Cider Vinegar
  • 2 teaspoons chili powder
  • 1 - 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pound beef flank steak
  • 6 cups baby arugula (about 5 ounces)
  • 1 cup quartered fresh strawberries
  • 1/2 cup thinly sliced red onions
  • 1/4 cup toasted pumpkin seed

Directions

For Vinaigrette

  1. Combine apricots, vinegar and ¼ cup water in small bowl. Let stand 15 min.
  2. Add onions, peppers, salt and chili powder to food processor or blender.
  3. Add apricots and the soaking liquid. Process until well blended.
  4. With motor running, add oil in thin steady until well blended.

For Salad

  1. Whisk garlic, oil, vinegar, chili powder, salt and pepper in small bowl.
  2. Pour into large resealable plastic bag; add steak and turn to coat with marinade. Refrigerate at least 3 hours and up to overnight to marinate.
  3. Heat grill to medium - high.
  4. Remove steak from marinade; discard marinade. Grill steak, covered, 5 - 7 min. on each side or to desired doneness, turning occasionally. Let stand 10 min. before slicing against the grain.
  5. Arrange arugula on serving platter. Top with sliced steak, berries and onions. Drizzle with vinaigrette. Sprinkle with pumpkin seed.

Tips

  1. Substitute blueberries, sliced peaches or pitted fresh cherries for the strawberries.
  2. For a vegetarian version, omit steak and marinade. Top salad with 1 - 1/2 cups cooked quinoa tossed with some of the vinaigrette.
  3. Use your broiler: Marinate steak as directed. Heat broiler to HIGH. Place steak on baking sheet or boiler pan. Broil 8 - 10 min. or to desired doneness, tur ning occasionally. Continue as directed.

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