Steak Salad

Steak Salad

Steak Salad

Prep Time
20 Minutes
Cook Time
30 Minutes
  • 1 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 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


  • 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 spice blend, 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 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 2-3 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 Make the dressing: In a medium bowl, mix together the yogurt, sour cream, lemon juice, Jazzy spice blend, mustard, salt, and pepper.
  • 9 Assemble the salad: In a large bowl, toss the roasted vegetables with the lettuce. 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!